Longhorn Steakhouse Parmesan Chicken – A Restaurant-Style Favorite!
Golden-crisp chicken breasts with a smoky Parmesan and mozzarella crust, baked to juicy perfection. Ready in 40 minutes, this halal-friendly, restaurant-style dish offers bold flavor without special tools.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 servings 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Omnivorous
Ingredients
4 boneless, skinless chicken breasts (6 oz each)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup panko breadcrumbs
1/3 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
2 tablespoons unsalted butter (melted)
1 tablespoon mayonnaise
1 teaspoon dried parsley
1/2 teaspoon garlic powder
fresh parsley (chopped, for garnish)
lemon wedges (for serving)
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Pat chicken breasts dry. Brush with 2 tablespoons olive oil and season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Sear chicken in a hot skillet for 2-3 minutes per side until golden. Transfer to the baking sheet.
Mix panko, Parmesan, mozzarella, melted butter, mayonnaise, and parsley until clumpy. Press the crust mixture evenly onto the seared chicken.
Bake for 20-25 minutes until internal temperature reaches 165°F and the crust is golden.
Garnish with fresh parsley and serve with lemon wedges. Let rest 5 minutes before slicing.
Notes
For gluten-free option: Use certified gluten-free breadcrumbs.
Upgrade the crust: Add 1 tsp minced fresh rosemary or thyme.
Spicy variation: Replace 1/2 teaspoon smoked paprika with crushed red pepper flakes.
Use an instant-read thermometer to ensure chicken reaches 165°F for doneness.
Nutrition
- Serving Size: 1 chicken breast with crust
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg