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Instructions:
Step 1: Prepare the Chicken- Start by preparing the chicken breasts. If they are particularly thick, you can butterfly them or pound them out to an even thickness (about ½-inch thick). This ensures they cook evenly and stay juicy inside.
- Pat the chicken dry with paper towels, which will help the coating adhere better.
- In a shallow bowl or plate, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried thyme (or Italian seasoning), salt, and black pepper. Mix everything together.
- Drizzle the melted butter over the breadcrumb mixture, and stir until the butter is evenly distributed. This will help the crust form a crispy, golden layer when cooked.
- Take each chicken breast and dredge it in the Parmesan mixture, pressing gently to ensure the chicken is fully coated with the breadcrumb-Parmesan mixture. Make sure to coat both sides of the chicken.
- Set the coated chicken breasts aside on a plate.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter is melted and the oil is shimmering, carefully add the chicken breasts to the skillet. Be sure not to overcrowd the pan—if needed, cook the chicken in batches.
- Cook the chicken for 4–5 minutes on each side, or until the crust is golden brown and the chicken is cooked through (the internal temperature should reach 165°F or 75°C). Use tongs or a spatula to flip the chicken carefully.
- While the chicken is cooking, prepare the creamy Parmesan sauce. In a small saucepan, melt the butter over medium heat and sauté the minced garlic for about 1 minute until fragrant.
- Add the heavy cream to the pan and bring it to a simmer, stirring constantly. Let it cook for about 3–4 minutes until the cream thickens slightly.
- Stir in the grated Parmesan cheese and cook for another 2–3 minutes until the sauce is creamy and smooth. Add salt, pepper, and crushed red pepper flakes (if using) to taste. Continue stirring to ensure the cheese is fully melted and incorporated into the sauce.
- Once the chicken is cooked through and the Parmesan crust is golden and crispy, remove it from the skillet and place it on a serving plate.
- Drizzle the creamy Parmesan sauce generously over the top of each chicken breast. Garnish with fresh chopped parsley for a burst of color and freshness.
- Serve your Parmesan Crusted Chicken with your favorite side dishes. LongHorn Steakhouse pairs this dish with mashed potatoes, steamed vegetables, or a fresh garden salad, but it also goes wonderfully with pasta or roasted potatoes.
Tips for Perfect Parmesan Crusted Chicken:
- Choose the Right Cheese: Freshly grated Parmesan cheese makes all the difference in flavor. Pre-grated Parmesan often has anti-caking agents that can affect the texture of your crust.
- Use Panko Breadcrumbs: Panko breadcrumbs create a lighter, airier crust than regular breadcrumbs, resulting in a crispy, crunchy texture that’s reminiscent of the dish served at LongHorn Steakhouse.
- Don’t Overcrowd the Pan: When frying the chicken, make sure not to overcrowd the skillet. Overcrowding can lower the temperature of the oil, leading to soggy, unevenly cooked chicken. Cook the chicken in batches if necessary.
- Serve with Vegetables or Salad: To balance the richness of the Parmesan crust and sauce, serve the chicken with a fresh vegetable side, like steamed broccoli, sautéed spinach, or a simple green salad.
Variations:
- Add a Lemon Twist: Squeeze fresh lemon juice over the finished chicken for a zesty contrast to the creamy Parmesan sauce.
- Chicken with Vegetables: For a more complete meal, sauté mushrooms or spinach and stir them into the creamy Parmesan sauce before pouring it over the chicken.
- Spicy Version: For those who like a little heat, you can add a pinch of cayenne pepper to the breadcrumb mixture or more red pepper flakes to the sauce.
