Simple Longhorn Parmesan Crusted Chicken

Imagine sinking your teeth into a juicy, crispy-crusted chicken breast, the aroma of melted Parmesan and fresh parsley wafting up to greet you. The first bite transports you to a warm Italian summer evening, the flavors of the Simple Longhorn Parmesan Crusted Chicken dancing on your taste buds. As you chew, the satisfying crunch of the crust gives way to tender, flavorful meat, leaving you craving another bite.

This recipe is a masterclass in balance and restraint. By using just a few, high-quality ingredients, we allow each component to shine. The result is a dish that’s both comforting and elegant, perfect for a weeknight dinner or special occasion. To learn more about the science behind this recipe, check out our guide on Simple Longhorn Parmesan Crusted Chicken.

Why This Recipe Works

• The combination of grated Parmesan and panko breadcrumbs creates a crispy, well-browned crust that adds texture and flavor to the dish.
• Using a mixture of olive oil and butter to cook the chicken breasts ensures they’re cooked evenly and stay moist.
• The addition of fresh parsley and garlic to the breadcrumb mixture adds a bright, freshness to the dish that complements the richness of the cheese.

Key Ingredients

When it comes to this recipe, the quality of your ingredients can make all the difference. Look for freshly grated Parmesan cheese, as it will have a more nuanced flavor than the pre-shredded variety. Similarly, using fresh parsley will add a brightness to the dish that dried parsley simply can’t match. For more tips on cooking with fresh herbs, check out our guide on How to make Simple Longhorn Parmesan Crusted Chicken.

In addition to the ingredients listed below, you’ll also need some basic pantry staples, including olive oil, butter, salt, and pepper.

Recipe Courtesy of Our Kitchen

Simple Longhorn Parmesan Crusted Chicken

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 1/2 cups panko breadcrumbs

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1/4 cup chopped fresh parsley

2 large eggs

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

4 boneless, skinless chicken breasts

Directions

1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

2

In a shallow dish, mix together the panko breadcrumbs, Parmesan cheese, garlic, and parsley.

3

In a separate dish, beat the eggs. In a third dish, place the flour.

4

Dip each chicken breast in the flour, coating both sides, then in the eggs, making sure to coat completely, and finally in the breadcrumb mixture, pressing the crumbs onto the chicken to help them stick.

5

Place the coated chicken breasts on the prepared baking sheet and bake for 25 minutes, or until cooked through.

Storage & Reheating

Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place the chicken on a baking sheet and bake in a preheated oven at 350°F (180°C) for 10-15 minutes, or until warmed through.