Longhorn Parmesan Crusted Chicken
This recipe brings the crispy, golden perfection of Longhorn's Parmesan Crusted Chicken to your home. The juicy chicken with its crispy crust is easy to make and a crowd-pleaser.
Equipment
- Baking Sheet
- Shallow Bowls
Ingredients
- Boneless, skinless chicken breasts
- 1 cup Parmesan cheese freshly grated
- 1 cup Panko breadcrumbs
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 1 tsp Italian seasoning
- 2 eggs Eggs beaten
- 1 tbsp Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C). Prepare a baking sheet with parchment paper or cooking spray.
- Prepare the chicken breasts by either cutting them horizontally or pounding them to an even thickness for uniform cooking.
- Season both sides of the chicken with salt and pepper.
- In a shallow bowl, combine Parmesan cheese, Panko breadcrumbs, garlic powder, onion powder, paprika, and Italian seasoning. In another shallow bowl, beat the eggs.
- Dip each chicken breast in the egg wash, then dredge it in the breadcrumb mixture, pressing gently to ensure the coating sticks.
- Place the coated chicken breasts on the prepared baking sheet and drizzle with olive oil. Bake for 20-25 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- For a crunchier texture, broil the chicken for an extra 1-2 minutes.
Notes
Serve this Parmesan crusted chicken with garlic mashed potatoes, roasted vegetables, or a Caesar salad. For a gluten-free option, use gluten-free breadcrumbs or crushed rice crackers.