This Parmesan chicken recipe from Longhorn Steakhouse is my favorite way to make restaurant-style chicken at home.

The crunchy, cheesy coating and the perfectly tender chicken inside are just too good to pass up. It brings the magic of a steakhouse right to your dinner table.

This recipe is really special because it makes the chicken very juicy while also getting the crust to be just the right shade of golden. The combination of fresh Parmesan and Italian spices gives the dish layers of flavor that will make you feel like a pro chef. Plus, it’s a lot easier to make than you might think.

Ingredients

• Four boneless, skinless chicken breasts that have been pounded evenly so they cook perfectly.
• 1/2 cup of freshly grated Parmesan cheese for the real taste.
• 1 cup of bread crumbs with herbs and spices added.
• Eggs: 2 big ones, whisked with milk to make the perfect coating.
• Flour: 1/2 cup for the first layer that is so important.
• 1 cup of shredded mozzarella cheese for extra cheesiness.
• Garlic: 2 cloves minced to add a nice smell.
• Olive Oil: 2 tablespoons for the perfect sear.

Instructions

1. Set the oven to 375°F and lightly oil the dish you will be baking in.
2. Put your flour, egg wash, and seasoned bread crumbs in different bowls.
3. Flour, egg, and the cheesy bread crumb mixture should be used to coat the food.
4. Sear each piece for 3 to 4 minutes on each side, or until it is a beautiful golden color.
5. Add your mozzarella-Parmesan mix and minced garlic on top.
6. Bake for 20 to 25 minutes, or until the cheese is bubbling and the chicken is 165°F.

Tips for Best Results

Always use fresh Parmesan cheese. It makes a big difference in how it tastes and how well it melts. Pounding your chicken until it is the same thickness every time will make sure it cooks perfectly. If your cheese starts to brown too quickly, cover it with foil. And don’t forget that important time to rest after baking to keep all those great juices inside.

Serving Suggestions

I like to serve this with creamy garlic mashed potatoes and a bright Caesar salad on the side. You should also have some crusty bread on hand to soak up any cheese that spills onto the plate. A cold glass of Pinot Grigio makes it feel even more special.

Storage and Variations

This chicken will stay fresh for up to three days in an airtight container in the fridge. To keep the crispy coating, use your oven instead of the microwave to reheat. You can even freeze single servings if you’re getting ready for a meal. Just thaw them overnight before you heat them up again.

For extra juiciness, use chicken thighs, or for a tasty twist, add sautéed spinach under the cheese. Want some heat? Add some red pepper flakes to your bread crumbs or use Pepper Jack cheese in your topping mix.

Make Ahead and Extra Tips

Want to get ready ahead of time? Put everything together and chill it for up to 24 hours before baking. For the crispiest coating, make sure your chicken is completely dry and your oil is very hot when you sear it. It’s easy to use pre-shredded cheese, but freshly grated cheese really does taste and feel better.