LongHorn Steakhouse Parmesan Crusted Chicken

Name: LongHorn Steakhouse Parmesan Crusted Chicken (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 4 Boneless skinless chicken breasts; 1 tsp Garlic powder; 1 tsp Onion powder; 1/2 tsp Black pepper; 1/2 tsp Salt; 2 Large eggs; 2 tbsp Milk; 1 cup Parmesan cheese-grated; 1 cup Panko bread crumbs; 1/4 tsp Garlic powder; 1/4 tsp Italian seasoning; 4 tbsp Butter; 2 cloves Garlic-minced; 1/4 cup Chicken broth; 2 tbsp Heavy cream; 1/4 cup Parmesan cheese-grated; 1/4 tsp Black pepper

⏱1h

👥4

🔥550 cal

Easy

🍽️American

🥗None

A simplified version of LongHorn's popular Parmesan Crusted Chicken, made with readily available ingredients and straightforward techniques.

4 Boneless skinless chicken breasts

1 tsp Garlic powder

1 tsp Onion powder

1/2 tsp Black pepper

1/2 tsp Salt

See all 17 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥550 cal

Easy

🍽️American

🥗None

A simplified version of LongHorn's popular Parmesan Crusted Chicken, made with readily available ingredients and straightforward techniques.

#chicken #parmesan #baked #easy

Instructions

Preheat oven to 375°F (190°C).
Prepare the Chicken: Season chicken breasts with Garlic powder, Onion powder, Salt, and Black pepper from the Chicken group.
Prepare the Egg Wash: Whisk together eggs and milk from the Egg Wash group.
Prepare the Parmesan Crust: Combine Parmesan cheese, Panko bread crumbs, Garlic powder, and Italian seasoning from the Parmesan Crust group in a shallow dish.
Coat the Chicken: Dip each chicken breast into the Egg Wash, then dredge in the Parmesan Crust, pressing to adhere.
Bake the Chicken: Place coated chicken breasts on a baking sheet and bake for 25-30 minutes, or until cooked through.
Prepare the Butter Sauce: While chicken is baking, melt Butter in a saucepan over medium heat. Add Garlic and cook for 1 minute until fragrant.
Finish the Sauce: Stir in Chicken broth and Heavy cream. Bring to a simmer and cook for 5 minutes, or until slightly thickened. Stir in Parmesan cheese and Black pepper.
Serve: Drizzle Butter Sauce over baked chicken breasts and serve immediately.

Ingredients

Chicken
4 4 Boneless skinless chicken breasts
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1/2 tsp 2.5 mL Black pepper
1/2 tsp 2.5 mL Salt
Egg Wash
2 2 Large eggs
2 tbsp 30 mL Milk
Parmesan Crust
1 cup 100 g Parmesan cheese-grated
1 cup 120 g Panko bread crumbs
1/4 tsp 1.25 mL Garlic powder
1/4 tsp 1.25 mL Italian seasoning
Butter Sauce
4 tbsp 60 mL Butter
2 cloves 2 Garlic-minced
1/4 cup 60 mL Chicken broth
2 tbsp 30 mL Heavy cream
1/4 cup 30 g Parmesan cheese-grated
1/4 tsp 1.25 mL Black pepper

Equipment

Baking sheet
Shallow dishes
Saucepan
Whisk

Instructions

Preheat oven to 375°F (190°C).
Prepare the Chicken: Season chicken breasts with Garlic powder, Onion powder, Salt, and Black pepper from the Chicken group.
Prepare the Egg Wash: Whisk together eggs and milk from the Egg Wash group.
Prepare the Parmesan Crust: Combine Parmesan cheese, Panko bread crumbs, Garlic powder, and Italian seasoning from the Parmesan Crust group in a shallow dish.
Coat the Chicken: Dip each chicken breast into the Egg Wash, then dredge in the Parmesan Crust, pressing to adhere.
Bake the Chicken: Place coated chicken breasts on a baking sheet and bake for 25-30 minutes, or until cooked through.
Prepare the Butter Sauce: While chicken is baking, melt Butter in a saucepan over medium heat. Add Garlic and cook for 1 minute until fragrant.
Finish the Sauce: Stir in Chicken broth and Heavy cream. Bring to a simmer and cook for 5 minutes, or until slightly thickened. Stir in Parmesan cheese and Black pepper.
Serve: Drizzle Butter Sauce over baked chicken breasts and serve immediately.