Description
A comforting and cheesy chicken dish with a crispy breadcrumb crust, reminiscent of the famous Longhorn Steakhouse Parmesan Chicken.
Ingredients
- 4 chicken breasts, boneless and skinless (about 1 to 1½ lb total)
- 1 cup bread crumbs (Italian-style or plain; panko for extra crunch)
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F and grease a shallow baking dish.
- In a shallow bowl, combine the breadcrumbs, half the Parmesan (about 1/2 cup), Italian seasoning, salt, and pepper. Stir to mix evenly.
- In a second bowl, beat the eggs with the milk until smooth.
- Put the flour in a third shallow dish.
- Lightly dredge each chicken breast in flour, shaking off the excess. Dip into the egg mixture, then press into the breadcrumb-Parmesan mixture so the surface is well coated.
- Heat the olive oil in a large skillet over medium-high. When hot, add the chicken and cook 3–4 minutes per side, or until the crust is golden brown.
- Transfer the seared breasts to the prepared baking dish.
- In a small bowl, mix the remaining Parmesan with the mozzarella and the minced garlic. Sprinkle this cheese mixture evenly over the chicken breasts.
- Bake for 20–25 minutes, or until the internal temperature reaches 165°F and the cheese is melted and bubbly. Let rest 5 minutes before serving.
Notes
Use low-moisture part-skim mozzarella to avoid a greasy bake. For gluten-free, substitute gluten-free flour and breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American