Description
LongHorn’s Parmesan-Crusted Chicken is a restaurant-inspired dish known for its crispy, golden-brown crust and juicy, tender chicken breast. The chicken is coated with a flavorful mixture of Parmesan cheese and seasonings, then pan-seared to perfection. Served with a creamy, garlicky Alfredo-style sauce, this dish delivers a satisfying combination of textures and flavors. It’s an ideal choice for a weeknight dinner or a special occasion when you want to enjoy a restaurant-quality meal at home.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs (for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning (or dried oregano)
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 large eggs (beaten)
- 1/4 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil (for frying)
For the Creamy Alfredo Sauce:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
For the Chicken:
- Prepare the Chicken:
- Place the chicken breasts between two pieces of plastic wrap or parchment paper. Gently pound with a meat mallet or rolling pin to an even thickness, about 1/2-inch thick. This ensures the chicken cooks evenly.
- Season both sides of the chicken breasts with salt and black pepper.
- Prepare the Breading Station:
- In one shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
- In a second shallow bowl, whisk the eggs until smooth.
- In a third shallow bowl, add the all-purpose flour.
- Bread the Chicken:
- Dredge each chicken breast in flour, ensuring both sides are lightly coated. Then dip it in the beaten eggs, letting the excess drip off, and finally coat it in the Parmesan-breadcrumb mixture, pressing gently to ensure the coating sticks.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot (but not smoking), add the breaded chicken breasts. Cook for about 4-5 minutes on each side, until golden brown and crispy, and the chicken reaches an internal temperature of 165°F (74°C). Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
For the Alfredo Sauce:
- Make the Alfredo Sauce:
- In the same skillet you used for the chicken, add butter and minced garlic. Sauté over medium heat for about 1-2 minutes, until fragrant (be careful not to burn the garlic).
- Stir in the heavy cream and bring the mixture to a simmer. Let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
- Add the Parmesan cheese and garlic powder. Stir until the cheese melts and the sauce becomes smooth. Season with salt and pepper to taste.
- Finish the Dish:
- Pour the creamy Alfredo sauce over the cooked chicken breasts. If desired, garnish with fresh chopped parsley for added color and freshness.
- Serve:
- Serve the Parmesan-crusted chicken with your favorite sides, such as steamed vegetables, mashed potatoes, or a crisp salad.
Notes
- Chicken Breasts: If the chicken breasts are particularly thick, you can slice them in half horizontally to make them thinner, ensuring they cook evenly.
- Make-Ahead: You can bread the chicken ahead of time, then store it in the fridge for up to 1 hour before cooking. This will give the breading time to set and help it stay crispy during cooking.
- Sauce Variations: For a lighter version of the Alfredo sauce, you can substitute half-and-half or milk for the heavy cream, though the sauce will be a little less rich.
- Sides: Serve with your favorite side dishes like roasted vegetables, rice, or pasta to make it a complete meal.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: dinner
- Cuisine: American, Italian-inspired
Nutrition
- Calories: 650
- Sugar: 2g
- Sodium: 700mg
- Fat: 41g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 180mg