Longhorn Steakhouse Parmesan Chicken
Pan-fried and oven-baked chicken breasts with a crispy Parmesan cheese crust and garlic butter sauce. Garnished with fresh parsley for a rustic and hearty presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
4 boneless, skinless chicken breasts
1 cup Parmesan cheese, grated
1 cup panko breadcrumbs
3 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt to taste
Black pepper to taste
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
In a shallow dish, combine Parmesan cheese, panko breadcrumbs, Italian seasoning, salt, and black pepper.
Pat chicken breasts dry and coat them evenly with the breadcrumb mixture, pressing gently to adhere.
Heat olive oil in a large oven-safe skillet over medium heat.
Add the coated chicken breasts to the skillet and pan-fry until golden brown and crispy on each side, about 3-4 minutes per side.
In a small saucepan, melt butter over medium heat and add minced garlic; cook for 1-2 minutes until fragrant.
Pour the garlic butter sauce over the chicken in the skillet.
Transfer the skillet to the oven and bake for 15 minutes or until the chicken is cooked through and the crust is golden and bubbly.
Remove from oven and garnish with chopped fresh parsley before serving.