Longhorn Steakhouse Parmesan Chicken
Pan-fried and oven-baked chicken breasts with a crispy Parmesan and Panko crust, topped with a creamy Parmesan sauce, garnished with parsley. Rustic steakhouse style comfort food.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 chicken breasts
1 cup Parmesan cheese, grated
1 cup Panko breadcrumbs
2 cloves garlic, minced
1 cup heavy cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C).
In a shallow bowl, combine Parmesan cheese, Panko breadcrumbs, salt, and black pepper.
Pat chicken breasts dry and rub minced garlic evenly over them.
Coat each chicken breast thoroughly with the Parmesan and Panko mixture, pressing gently to adhere.
Heat olive oil and butter in a large oven-safe skillet over medium-high heat.
Add chicken breasts and pan-fry until golden and crispy on both sides, about 3-4 minutes per side.
Pour heavy cream into the skillet around the chicken.
Transfer the skillet to the oven and bake for 12-15 minutes, until chicken is cooked through and sauce is slightly thickened.
Remove from oven and spoon sauce over chicken breasts.
Garnish with chopped parsley before serving.