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The key to a great Copycat Longhorn Parmesan Crusted Chicken lies in its simple yet tasty ingredients. You need four boneless, skinless chicken breasts. They are easy to cook and very tender. You also need one cup of grated Parmesan cheese. This cheese gives the dish a rich and salty flavor.

Copycat Longhorn Parmesan Crusted Chicken

Satisfy your cravings with a homemade version of Copycat Longhorn Parmesan Crusted Chicken! This easy and delicious recipe guides you through selecting the best chicken, achieving that perfect crispy crust, and enhancing flavors with simple seasonings. Impress your family and friends with this restaurant-quality dish right in your kitchen. Ready to cook?
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup Parmesan cheese, grated

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

1/2 teaspoon paprika

Salt and pepper to taste

1/4 cup all-purpose flour

2 large eggs, beaten

1/4 cup unsalted butter, melted

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat oven to 400°F (200°C) and lightly grease a baking sheet with non-stick spray or line it with parchment paper.

    Prepare the chicken: Slightly pound each chicken breast with a meat mallet or rolling pin between two sheets of plastic wrap to an even thickness (about 1 inch). This will ensure they cook evenly. Season both sides with salt and pepper.

      Make the breading mixture: In a mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, paprika, and a pinch of salt and pepper. Mix until well combined.

        Set up your dredging station: Place the all-purpose flour in a shallow dish. In another shallow dish, pour the beaten eggs. In a third dish, add the Parmesan breadcrumb mixture.

          Coat the chicken: First, dredge each chicken breast in the flour, shaking off excess. Dip it into the beaten eggs, letting any excess drip off, and then coat it in the Parmesan breadcrumb mixture, pressing gently to adhere.

            Bake the chicken: Place the coated chicken breasts on the prepared baking sheet. Drizzle melted butter evenly over the top of each piece. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the crust is golden brown and crispy.

              Garnish and serve: Remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh chopped parsley before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve the chicken on a large platter with lemon wedges around the edge for an added burst of freshness. Pair with a side of garlic mashed potatoes and steamed vegetables for a complete meal. Enjoy!