Description
This Longhorn Parmesan Chicken recipe features tender chicken breasts coated in a flavorful mixture of Italian breadcrumbs and Parmesan cheese, lightly browned in olive oil, then baked to juicy perfection. Garnished with fresh parsley, it’s a delicious and satisfying meal perfect for any dinner.
Ingredients
Scale
Chicken and Coating
- 4 chicken breasts
- 1 cup Italian breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/4 cup flour
- 1 egg, beaten
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Cooking
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking sheet to prevent the chicken from sticking while baking.
- Prepare the Breading Station: In a shallow bowl, mix Italian breadcrumbs, grated Parmesan cheese, garlic powder, salt, and pepper. Place flour in a separate bowl and beat the egg in a third bowl to create a dipping station for coating the chicken.
- Coat the Chicken: Dredge each chicken breast first in the flour, then dip into the beaten egg, and finally coat thoroughly with the breadcrumb and cheese mixture, pressing gently to ensure a good adhesion.
- Brown the Chicken: Heat olive oil in a skillet over medium heat and cook the coated chicken breasts for 3 to 4 minutes per side until they develop a golden-brown crust, enhancing flavor and texture.
- Bake: Transfer the browned chicken breasts to the prepared baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy.
- Garnish and Serve: Once baked, garnish the chicken with freshly chopped parsley for a burst of color and fresh flavor before serving.
Notes
- Ensure the chicken breasts are of even thickness for uniform cooking; pounding them lightly can help.
- The recipe can be doubled easily for larger groups.
- For a crispier coating, use panko breadcrumbs instead of Italian breadcrumbs.
- Check the internal temperature with a meat thermometer to avoid undercooking or overcooking.
