LongHorn Steakhouse Parmesan Crusted Chicken

Name: LongHorn Steakhouse Parmesan Crusted Chicken (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Italian-American
Ingredients: 4 Organic boneless skinless chicken breasts; 4 cups Water; 1/4 cup Kosher salt; 2 tbsp Brown sugar; 1 tsp Black peppercorns-crushed; 3 Large eggs; 1 tbsp Heavy cream; 1 tsp Dijon mustard; 1 cup Parmigiano-Reggiano cheese-finely grated; 1/2 cup Japanese Panko bread crumbs; 1/4 cup Finely ground almond flour; 1 tsp Garlic powder; 1/2 tsp Dried thyme; 8 tbsp Unsalted butter-cold, cubed; 4 cloves Garlic-minced; 1/4 cup Dry white wine; 1/2 cup Chicken stock; 2 tbsp Lemon juice-freshly squeezed; 2 tbsp Capers-drained; 2 tbsp Chopped fresh parsley; 1/4 tsp Red pepper flakes

⏱1h 30m

👥4

🔥700 cal

Hard

🍽️Italian-American

🥗None

A restaurant-quality Parmesan Crusted Chicken featuring a complex lemon-caper butter sauce and a refined breading technique.

4 Organic boneless skinless chicken breasts

4 cups Water

1/4 cup Kosher salt

2 tbsp Brown sugar

1 tsp Black peppercorns-crushed

See all 21 ingredients ↓

(0 reviews)

⏱1h 30m

👥4

🔥700 cal

Hard

🍽️Italian-American

🥗None

A restaurant-quality Parmesan Crusted Chicken featuring a complex lemon-caper butter sauce and a refined breading technique.

#chicken #parmesan #baked #lemon-caper sauce #brined

Instructions

Brine the Chicken: Combine all Brine ingredients in a bowl. Add chicken breasts and brine for 2-4 hours.
Prepare the Egg Wash: Whisk together eggs, heavy cream, and Dijon mustard from the Egg Wash group.
Prepare the Parmesan Crust: Combine Parmigiano-Reggiano cheese, Panko bread crumbs, almond flour, Garlic powder, and Dried thyme from the Parmesan Crust group in a shallow dish.
Coat the Chicken: Remove chicken from brine, pat dry, and dredge in 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 at 400°F (200°C) for 20-25 minutes, or until cooked through and golden brown.
Prepare the Lemon-Caper Butter Sauce: While chicken is baking, melt 2 tbsp of butter in a saucepan over medium heat. Add Garlic and cook for 1 minute until fragrant.
Deglaze and Reduce: Deglaze the pan with white wine and cook until almost evaporated. Add Chicken stock and simmer until reduced by half.
Emulsify the Sauce: Whisk in remaining cold butter, one cube at a time, until emulsified and smooth. Stir in Lemon juice, Capers, Parsley, and Red pepper flakes.
Serve: Drizzle Lemon-Caper Butter Sauce over baked chicken breasts and serve immediately.

Ingredients

Chicken
4 4 Organic boneless skinless chicken breasts
Brine
4 cups 950 mL Water
1/4 cup 60 mL Kosher salt
2 tbsp 30 mL Brown sugar
1 tsp 5 mL Black peppercorns-crushed
Egg Wash
3 3 Large eggs
1 tbsp 15 mL Heavy cream
1 tsp 5 mL Dijon mustard
Parmesan Crust
1 cup 100 g Parmigiano-Reggiano cheese-finely grated
1/2 cup 60 g Japanese Panko bread crumbs
1/4 cup 30 g Finely ground almond flour
1 tsp 5 mL Garlic powder
1/2 tsp 2.5 mL Dried thyme
Lemon-Caper Butter Sauce
8 tbsp 120 mL Unsalted butter-cold, cubed
4 cloves 4 Garlic-minced
1/4 cup 60 mL Dry white wine
1/2 cup 120 mL Chicken stock
2 tbsp 30 mL Lemon juice-freshly squeezed
2 tbsp 30 mL Capers-drained
2 tbsp 30 mL Chopped fresh parsley
1/4 tsp 1.25 mL Red pepper flakes

Equipment

Baking sheet
Shallow dishes
Saucepan
Whisk
Bowl

Instructions

Brine the Chicken: Combine all Brine ingredients in a bowl. Add chicken breasts and brine for 2-4 hours.
Prepare the Egg Wash: Whisk together eggs, heavy cream, and Dijon mustard from the Egg Wash group.
Prepare the Parmesan Crust: Combine Parmigiano-Reggiano cheese, Panko bread crumbs, almond flour, Garlic powder, and Dried thyme from the Parmesan Crust group in a shallow dish.
Coat the Chicken: Remove chicken from brine, pat dry, and dredge in 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 at 400°F (200°C) for 20-25 minutes, or until cooked through and golden brown.
Prepare the Lemon-Caper Butter Sauce: While chicken is baking, melt 2 tbsp of butter in a saucepan over medium heat. Add Garlic and cook for 1 minute until fragrant.
Deglaze and Reduce: Deglaze the pan with white wine and cook until almost evaporated. Add Chicken stock and simmer until reduced by half.
Emulsify the Sauce: Whisk in remaining cold butter, one cube at a time, until emulsified and smooth. Stir in Lemon juice, Capers, Parsley, and Red pepper flakes.
Serve: Drizzle Lemon-Caper Butter Sauce over baked chicken breasts and serve immediately.