Effortless & Delicious Longhorn Parmesan Crusted Chicken Recipe
Craving that restaurant-quality Parmesan Crusted Chicken from Longhorn Steakhouse? This Longhorn Parmesan Crusted Chicken Recipe is your ticket to a simple, satisfying, and incredibly flavorful meal, perfect for busy weeknights. It’s quicker than you think and bursting with cheesy, garlicky goodness. Let’s get cooking!
Equipment
- 1 Baking Dish 9x13 inch, glass or ceramic
- 1 Mixing Bowl Medium size
- 1 Measuring Cups and Spoons Standard set
- 1 Meat Thermometer To check chicken doneness
Ingredients
- 4 Chicken breasts boneless, skinless, 6-8 ounces each
- 1 cup Mayonnaise full-fat or light
- 1 cup Parmesan cheese grated, plus extra for serving
- 1/2 cup Italian breadcrumbs
- 2 cloves Garlic minced
- 1 tablespoon Dried parsley
- 1 teaspoon Dried oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Olive oil
- To garnish Fresh parsley chopped (optional)
- To serve Lemon wedges optional
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
- Pat the chicken breasts dry with paper towels. Butterfly or pound thick breasts to ½ inch thickness.
- In a medium bowl, combine mayonnaise, Parmesan cheese, breadcrumbs, garlic, parsley, oregano, salt, and pepper. Mix well.
- Generously spread the parmesan mixture over the top of each chicken breast, covering completely.
- Place chicken in the baking dish. Drizzle olive oil over the parmesan crust. Bake for 25-30 minutes, or until chicken reaches 165°F (74°C) internal temperature.
- For extra crispiness, broil for 1-2 minutes, watching carefully.
- Let chicken rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges, if desired.
Notes
You can use chicken thighs instead of breasts, adjust cooking time accordingly and ensure internal temperature of thighs reaches 175°F (80°C). For gluten-free option, use gluten-free breadcrumbs or almond flour.