Use fresh Parmesan for best flavor. Pat chicken dry before breading. Don’t overcrowd baking sheet. Brush with oil or butter for extra crispiness.
Savory LongHorn Steakhouse Parmesan Chicken: Better Than Restaurant
Crispy, cheesy, baked chicken with a golden Parmesan crust, tender and flavorful.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
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4 boneless, skinless chicken breasts (500 g / 1 lb)
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½ cup all-purpose flour
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2 large eggs
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1 tablespoon water
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon paprika
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¾ cup grated Parmesan cheese
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1 cup Italian-style breadcrumbs
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3 tablespoons olive oil or melted butter
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Optional: chopped parsley or lemon wedges
Instructions
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Preheat oven to 200°C / 400°F; line baking sheet.
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Prepare three bowls: flour with seasonings, beaten eggs with water, Parmesan + breadcrumbs.
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Dredge chicken in flour, then egg, then Parmesan-breadcrumb mixture.
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Place on baking sheet, brush with olive oil or butter.
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Bake 20–25 minutes, flipping halfway, until golden and 74°C / 165°F inside.
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Rest 2–3 minutes; garnish and serve.