Longhorn Parmesan Crusted Chicken Copycat

The Longhorn Parmesan Crusted Chicken is a culinary masterpiece that will tantalize your taste buds with its crispy, golden-brown crust and juicy, flavorful chicken. The aroma of parmesan cheese and herbs will transport you to a world of comfort food bliss. With each bite, the crunchy exterior gives way to a tender, savory interior that will leave you craving more.

So, why do we love this recipe so much? For one, it’s a game-changer for anyone who’s ever tried to recreate the magic of Longhorn Steakhouse at home. As we explored in our previous post on Longhorn Parmesan Crusted Chicken Copycat, the key to success lies in the perfect balance of flavors and textures. By using a combination of parmesan cheese, breadcrumbs, and herbs, we’ve managed to crack the code on this beloved restaurant dish.

Why This Recipe Works

• The use of panko breadcrumbs provides a lighter, crisper crust that doesn’t overpower the chicken.
• The addition of grated parmesan cheese adds a salty, nutty flavor that complements the herbs perfectly.
• By using a combination of olive oil and butter, we achieve a rich, savory flavor that’s hard to resist.

Key Ingredients

When it comes to making this recipe, there are a few key ingredients you won’t want to skimp on. For starters, make sure you’re using high-quality parmesan cheese – the good stuff will make all the difference in the flavor department. You can find a great recipe for homemade parmesan crusted chicken on Allrecipes, but we’ve streamlined the process to make it even easier.

Another crucial element is the breadcrumbs. We recommend using panko breadcrumbs for their light, airy texture – they’ll help the crust stay crispy without overpowering the chicken.

Recipe Courtesy of Our Kitchen

Longhorn Parmesan Crusted Chicken Copycat

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 1/2 pounds boneless, skinless chicken breasts

1 cup panko breadcrumbs

1/2 cup grated parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried thyme

Salt and pepper, to taste

Directions

1

Preheat your oven to 400°F (200°C). Rinse the chicken breasts and pat them dry with paper towels.

2

In a shallow dish, mix together the panko breadcrumbs, parmesan cheese, garlic, thyme, salt, and pepper.

3

Dip each chicken breast into the breadcrumb mixture, pressing gently to adhere. Place the coated chicken on a baking sheet lined with parchment paper.

4

Drizzle the tops with olive oil and dot with butter. Bake for 25-30 minutes, or until cooked through.

5

Remove from the oven and let rest for 5 minutes before slicing and serving.

Storage & Reheating

To store leftovers, allow the chicken to cool completely before refrigerating or freezing. Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until warmed through. You can also reheat in the microwave, but be careful not to overcook.