Parmesan Crusted Chicken Longhorn: Recipe & Easy Steps

When it comes to restaurant-inspired comfort food, few dishes can rival the savory crunch and mouthwatering flavor of Parmesan Crusted Chicken Longhorn. Known for its crisp golden crust, juicy chicken interior, and irresistible Parmesan-herb coating, this dish has become a favorite among food lovers who crave a balance of indulgence and simplicity. The best part? You can easily recreate this restaurant-style masterpiece at home with a handful of everyday ingredients.

In this comprehensive guide, we’ll explore not only how to make Parmesan Crusted Chicken Longhorn but also tips to perfect the texture, flavor variations, serving ideas, nutritional notes, and answers to frequently asked questions. By the end, you’ll feel confident preparing this dish for weeknight dinners, family gatherings, or even special occasions.

Ingredients

To prepare Parmesan Crusted Chicken Longhorn, you’ll need the following:

• Chicken Breasts: 4 boneless, skinless chicken breasts, about 6–8 ounces each
• Grated Parmesan Cheese: 1 ½ cups, finely grated (freshly grated is best!)
• Panko Bread Crumbs: 1 cup, for extra crispiness
• All-Purpose Flour: ½ cup, for dredging
• Eggs: 2 large eggs, lightly beaten
• Garlic Powder: 1 teaspoon
• Onion Powder: 1 teaspoon
• Dried Italian Herbs: 1 teaspoon (a blend of oregano, basil, rosemary, and thyme works well)
• Salt: 1 teaspoon, or to taste
• Black Pepper: ½ teaspoon, or to taste
• Olive Oil: 3 tablespoons, for cooking
• Butter: 2 tablespoons, unsalted, for added flavor and browning
• Fresh Parsley: 2 tablespoons, chopped, for garnish (optional)
• Lemon Wedges: For serving (optional)

This combination of pantry staples and fresh elements delivers both crunch and depth of flavor. Parmesan adds a nutty sharpness, panko brings airy crispness, and Italian herbs round everything out with aromatic flair.

Step-by-Step Method

Step 1: Prepare the Chicken

1. Place the chicken breasts between two sheets of parchment paper or plastic wrap.
2. Use a meat mallet or rolling pin to pound them to an even thickness of about ½ inch. This ensures even cooking and tender results.
3. Season both sides lightly with salt, pepper, garlic powder, and onion powder.

Step 2: Set Up a Dredging Station

1. In one shallow dish, place the all-purpose flour.
2. In the second dish, beat the eggs until smooth.
3. In a third dish, combine grated Parmesan cheese, panko bread crumbs, dried Italian herbs, and any remaining seasonings.

Step 3: Coat the Chicken

1. Dredge each chicken breast in the flour, shaking off excess.
2. Dip into the beaten eggs, ensuring it’s fully coated.
3. Press firmly into the Parmesan-panko mixture, making sure both sides are evenly covered.

Step 4: Cook the Chicken

1. Heat olive oil and butter in a large skillet over medium heat.
2. Once hot, add the coated chicken breasts, cooking for 4–5 minutes on each side until golden brown and crispy.
3. For best results, avoid overcrowding the pan. Cook in batches if necessary.
4. Check internal temperature with a meat thermometer—it should reach 165°F (74°C).

Step 5: Garnish and Serve

1. Transfer cooked chicken to a serving platter.
2. Sprinkle with freshly chopped parsley for color and freshness.
3. Serve with lemon wedges on the side for a bright, zesty finish.

Why You’ll Love This Recipe

• Restaurant quality at home: Get the same flavors you love without the price tag.
• Perfectly crispy coating: Panko and Parmesan create an unbeatable crunch.
• Quick cooking time: Ready in about 30 minutes, making it ideal for weeknights.
• Family-friendly: Both kids and adults adore its mild, cheesy flavor.
• Versatile: Pairs well with many sides and can be customized to your taste.

Tips for Success

• Use freshly grated Parmesan: Pre-grated varieties may not melt or crisp as well.
• Don’t skip pounding the chicken: Even thickness prevents undercooked centers and burnt crusts.
• Keep the oil hot: Test by dropping a breadcrumb—if it sizzles immediately, it’s ready.
• Rest after cooking: Let the chicken rest for 2–3 minutes before slicing to lock in juices.
• Double-coat for extra crunch: Dip in egg and Parmesan mixture twice for a thicker crust.

Variations

• Cheesy Upgrade: Mix Parmesan with shredded mozzarella or cheddar for extra gooeyness.
• Herb-Infused: Add fresh herbs like thyme or rosemary to the breadcrumb mixture.
• Spicy Kick: Mix in chili flakes or cayenne pepper for a bolder flavor.
• Low-Carb Option: Replace panko with almond flour or crushed pork rinds.
• Baked Version: Bake at 400°F (200°C) for 20–25 minutes instead of frying for a lighter alternative.

Serving Suggestions

Parmesan Crusted Chicken Longhorn shines when paired with complementary sides:

• Mashed potatoes or garlic butter potatoes for comfort food vibes.
• Pasta: Serve over creamy fettuccine Alfredo or a light marinara pasta.
• Vegetables: Roasted broccoli, asparagus, or green beans provide balance.
• Salad: A crisp Caesar salad or arugula with lemon dressing cuts through the richness.
• Bread: Garlic breadsticks complete the restaurant-style meal.

Nutritional Insights

While indulgent, this dish can still be part of a balanced diet:

• Protein-rich: Each serving provides a solid source of lean protein.
• Calorie content: Approximately 450–500 calories per serving (depending on oil absorbed).
• Carbohydrates: Panko adds crunch but also carbs—opt for low-carb alternatives if needed.
• Healthy fats: Olive oil and Parmesan provide beneficial fats in moderation.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the oven or air fryer at 350°F (175°C) until warm and crispy. Avoid microwaving, as it may soften the crust.
• Freezing: Freeze breaded but uncooked chicken on a baking sheet. Once solid, transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes.

Conclusion

Parmesan Crusted Chicken Longhorn is a true crowd-pleaser. With its crunchy golden crust, tender juicy center, and bold Parmesan flavor, it transforms simple chicken breasts into an extraordinary meal. Quick enough for weeknights yet impressive enough for guests, this dish deserves a spot in your regular rotation. With the right techniques, you can achieve restaurant-quality results in the comfort of your own kitchen.

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Frequently Asked Questions (FAQ)

Q1: Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless thighs work well. They are juicier but may require a bit more cooking time.

Q2: What’s the secret to keeping the crust from falling off?
Make sure the chicken is dry before dredging, and press the Parmesan-panko mixture firmly onto the chicken. Avoid flipping too often.

Q3: Can I bake instead of frying?
Absolutely! Baking at 400°F (200°C) for 20–25 minutes yields a slightly lighter version with less oil.

Q4: How do I know when the chicken is cooked through?
Use a meat thermometer. The internal temperature should reach 165°F (74°C).

Q5: What’s the best side dish to serve with Parmesan Crusted Chicken Longhorn?
Classic sides include mashed potatoes, pasta, or roasted vegetables, but a fresh salad is also a great option.

Q6: Can I make this dish gluten-free?
Yes! Replace panko with gluten-free breadcrumbs and use gluten-free flour.

Q7: Can I prepare this recipe in advance?
You can bread the chicken ahead of time and refrigerate it for up to 6 hours before cooking. This makes weeknight prep easier.