Savor the Crispy Deliciousness of LongHorn Steakhouse Chicken Parmesan
Learn how to make delicious LongHorn Steakhouse Chicken Parmesan. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
As someone who grew up cooking with fresh ingredients and a pinch of love, I always keep my pantry stocked with the essentials for this dish. Here’s what you’ll need:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour (substitute with gluten-free flour if needed)
- 2 large eggs, beaten
- 1 ½ cups Italian-seasoned breadcrumbs (or plain breadcrumbs with added Italian herbs)
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 cups marinara sauce (homemade or store-bought, my go-to is a simple homemade version with ripe tomatoes)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano or basil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish (optional but highly recommended)
If you’re like me and love a little extra flavor, consider adding a pinch of red pepper flakes to your marinara or some chopped fresh parsley for brightness. My grandma always said, “Cooking is about love and a little bit of improvisation,” and I’ve carried that spirit into every recipe I create.
Instructions
- Preheat your oven to 375°F. Lightly grease a baking dish with a tablespoon of olive oil and set aside.
- Prepare your breading station: Place flour in a shallow dish, beaten eggs in another, and a mixture of breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in a third dish.
- Carefully pound each chicken breast to an even thickness of about 1/2 inch. This helps them cook evenly and stay tender—a tip I learned from my grandma’s secret techniques for perfectly cooked chicken.
- Dip each chicken breast first in the flour, ensuring it’s coated evenly. Shake off any excess.
- Next, dip into the beaten eggs, then press into the breadcrumb mixture, making sure to coat all sides thoroughly. I always like to press gently to help the breading stick better.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and cook for about 3-4 minutes per side, until golden brown. My grandma used to say, “Get that crust just right—crispy outside, juicy inside.”
- Transfer the browned chicken to the prepared baking dish. Spoon marinara sauce generously over each piece.
- Sprinkle shredded mozzarella and a little extra Parmesan on top. Cover loosely with foil if you prefer a softer cheese melt, or leave uncovered for a bubbly, golden finish.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F. I often peek halfway through to ensure the crust stays crispy and the cheese doesn’t over-brown.
- Garnish with fresh basil leaves before serving. Serve hot, paired with your favorite pasta or a simple side salad.
