Longhorn Garlic Parmesan Crusted Chicken
This homemade version of Longhorn Steakhouse’s Garlic Parmesan Crusted Chicken is a game-changer. Juicy, flavorful chicken with a crispy, cheesy, garlicky crust — it’s restaurant-quality comfort food you can make at home in under 45 minutes.
Equipment
- Oven-safe skillet
- Mixing bowls
- Tongs
- Spatula
- Garlic press or knife
- Cheese grater
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp Italian seasoning
For the Garlic Parmesan Crust:
- 4 cloves garlic minced
- 1 cup freshly grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 2 tbsp butter melted
- 1 tsp dried parsley
- 1/2 tsp paprika
Instructions
- Preheat oven to 425°F (220°C).
- Pat chicken breasts dry. If uneven, pound to even thickness. Season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in oven-safe skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden brown.
- In a bowl, mix garlic, parmesan, panko, mayo, melted butter, parsley, and paprika to form a paste.
- Spread crust mixture generously on top of each seared chicken breast.
- Transfer skillet to oven and bake 15-18 minutes, until internal temp reaches 165°F. Broil for 1-2 minutes for extra browning.
- Let rest 5 minutes before serving.
Notes
Use freshly grated parmesan for best results.
To make gluten-free, swap panko for gluten-free breadcrumbs or pork rinds.
Mayo can be replaced with Greek yogurt.
Works great with boneless thighs (reduce baking time by ~5 minutes).
Nutrition
Calories: 430kcalCarbohydrates: 7gProtein: 45gFat: 24g
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