There’s a certain magic in recreating a restaurant favorite at home. The moment I pulled my version of Longhorn Steakhouse’s Parmesan Chicken from the oven, my kitchen was filled with the most incredible aroma—garlicky, cheesy, and deeply savory. I knew I’d cracked the code. It wasn’t just about the taste; it was the feeling of serving a dish that felt indulgent and special, yet was surprisingly straightforward to make. Today, I’m so excited to share this recipe with you, so you can bring that warm, restaurant-quality comfort right to your own dinner table.
Ingredients
- 1 cup bread crumbs (I use Italian-style for extra flavor)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil (for pan-frying)
- 1 1/2 cups marinara sauce (for serving)
- Fresh parsley or basil, chopped (for garnish)
Let’s talk about a few key players here. Don’t use the powdery, shelf-stable Parmesan from a shaker; the flavor is nowhere near as rich. Grating your own Parmigiano-Reggiano off the block makes a huge difference—it melts better and has that lovely nutty quality. For the breadcrumbs, I’ve tried both plain and Italian-seasoned, and trust me, the seasoned ones add a perfect foundation of herbs. And please, don’t skip the fresh garlic for the jarred stuff here. Sautéing that fresh garlic with the chicken is what builds the first layer of incredible smell and taste.
Equipment Needed
- Three shallow bowls or plates (for the breading station)
- Meat mallet or rolling pin
- Large skillet (oven-safe if you want to finish melting cheese under a broiler)
- Tongs
- Paper towels
- Rimmed baking sheet (optional, for keeping cooked chicken warm)
- Instant-read thermometer (my #1 tool for perfect chicken)
Setting up a proper breading station is non-negotiable for a mess-free experience. I use three pie plates—it keeps everything contained. The meat mallet is my secret weapon for even cooking; pounding the chicken to an even thickness means no dry edges while waiting for the center to cook through. While an oven-safe skillet is fantastic for finishing, if you don’t have one, a simple baking sheet works perfectly to keep the first batches warm in a low oven while you finish the rest. That thermometer? It takes the guesswork out. Chicken is perfectly done at 165°F.
Step-by-Step Instructions
First, get your chicken ready. Place each breast between two sheets of plastic wrap and pound them to an even ½-inch thickness. This step feels cathartic, and it’s crucial—it ensures every bite cooks evenly and stays juicy. Pat the chicken completely dry with paper towels; this is a tip I learned the hard way. Moist chicken won’t let the breading stick properly, and you’ll end up with patchy coating. Now, set up your assembly line: flour in one bowl, beaten eggs with milk in the second, and the combined breadcrumbs and Parmesan in the third.
Next, it’s breading time. I use one hand for the dry ingredients and one for the wet to avoid ending up with “club fingers.” Dredge each piece firmly in the flour, shake off the excess, then dunk in the egg wash, letting the extra drip off. Finally, press it firmly into the cheesy breadcrumb mixture, making sure every nook is covered. I press down hard here—this creates a gorgeous, crisp crust. Let the breaded chicken rest on a plate for 5-10 minutes; it helps the coating set so it doesn’t fall off in the pan.(See the next page below to continue…)