Easy Longhorn Steakhouse Parmesan Chicken
A delightful and satisfying dish featuring juicy chicken breasts coated with a crispy Parmesan and breadcrumb crust, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs Panko breadcrumbs can be used for extra crunch
- 2 large eggs Well-beaten
- to taste Salt and pepper
- Olive oil or cooking spray For greasing the baking sheet
For Serving
- as desired Fresh veggies or salad Options include broccoli, green beans, or a garden salad
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the grated Parmesan cheese with the breadcrumbs thoroughly.
- In a separate bowl, beat the eggs and add salt and pepper to taste.
- Dip each chicken breast into the egg mixture, allowing excess to drip off.
- Coat each chicken breast with the Parmesan and breadcrumb mixture, pressing gently to adhere.
Cooking
- Grease a baking sheet lightly with olive oil or non-stick cooking spray.
- Place the coated chicken breasts on the sheet with space between them.
- Bake in the preheated oven for 25-30 minutes until the coating is golden-brown and the chicken is cooked through.
Serving
- Let the chicken sit for a couple of minutes after removing from the oven before serving.
- Serve with fresh veggies or a light salad.
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Notes
For extra crunch, use Panko breadcrumbs. To prevent drying, cover the chicken with foil for the first half of baking. Always check that the internal temperature reaches at least 165°F (75°C).