🍋 Longhorn Garlic Parmesan Crusted Chicken
Serves 4 | Prep: 10 min | Cook: 15–18 min | Total: ~30 min
🛒 Ingredients
For the Chicken:
4 boneless, skinless chicken breasts, pounded to even thickness (~¾ inch)
Pro Tip: Place between plastic wrap and use a meat mallet or heavy pan to flatten evenly.
Salt & black pepper to taste
For the Crispy Breadcrumb Coating:
½ cup (50g) grated Parmesan cheese (freshly grated melts better than pre-shredded)
½ cup (50g) panko breadcrumbs
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika (smoked or sweet)
¼ tsp dried oregano
¼ tsp crushed red pepper flakes (optional for heat)
For Cooking:
3 tbsp unsalted butter, melted
2 tbsp olive oil
2 cloves garlic, minced (for extra punch)
1 tbsp fresh parsley, chopped (plus more for garnish)
Lemon wedges, for serving
🍝 Perfect Pairings: Mashed potatoes, garlic green beans, or a crisp Caesar salad
👩🍳 Step-by-Step Instructions
1️⃣ Prep the Chicken
Pound chicken breasts to an even thickness for consistent cooking.
Season both sides with salt and pepper.
2️⃣ Mix the Coating
In a shallow bowl or plate, combine:
Parmesan cheese
Panko breadcrumbs
Garlic powder, onion powder, paprika, oregano, red pepper flakes
💡 Pro Tip: Mix well so every bite has balanced flavor!
3️⃣ Sear the Chicken
In a large skillet over medium-high heat, heat olive oil and 2 tbsp melted butter.
Once hot, add chicken and cook 3–4 minutes per side, until golden brown and nearly cooked through.
4️⃣ Add the Crust
Reduce heat to medium.
Brush the top of each chicken breast with remaining melted butter.
Sprinkle the breadcrumb mixture evenly over the top, pressing gently to adhere.
Add minced garlic and parsley to the pan around the chicken.
5️⃣ Finish Cooking
Cook another 3–5 minutes, uncovered, until:
Internal temperature reaches 165°F (74°C)
Crust is golden, crispy, and slightly toasted
Optional: Broil 1–2 minutes for extra browning (watch closely!)
6️⃣ Rest & Serve
Remove from heat and let rest 3–5 minutes — keeps juices inside.
Garnish with fresh parsley and serve with lemon wedges.
🍋 Serving Pro Move: Drizzle with a little lemon-butter sauce or creamy garlic aioli for restaurant-style flair.
🌶️ Variations & Pro Tips
🌱 Gluten-Free? Use gluten-free panko and check labels on seasonings
🧀 Extra Cheesy? Mix 2 tbsp mozzarella into the topping for gooey pockets
🌶️ Spicier Kick: Double the red pepper flakes or add cayenne to coating
🧊 Meal Prep Friendly: Cook and store in fridge up to 4 days — reheat in oven or air fryer to keep crust crisp
oven safe?** Bake instead: After searing, transfer skillet to a 375°F oven for 10–12 mins
🧠 Why This Tastes So Good (Kitchen Science!)
Butter + olive oil blend = rich flavor + high smoke point
Panko breadcrumbs = ultra-crispy texture vs. regular crumbs
Freshly grated Parmesan = melts better and tastes sharper than pre-shredded (which has anti-caking agents)
Layering method = crust stays on without breading and frying
It’s not magic — it’s smart cooking. ✨
❤️ Final Thought: Sometimes, the Best Dinners Are Inspired by the Menu
This Longhorn-inspired dish proves you don’t need a steakhouse to enjoy big flavor. With a few tweaks and real ingredients, you can recreate that craveable, garlicky, cheesy chicken right at home — and maybe even make it better.
So light the candles, play some soft music, and savor every crispy, juicy bite.
Because tonight, dinner isn’t just fed.
It’s celebrated. 💛