Description
Longhorn garlic parmesan crusted chicken is what happens when you coat chicken breasts in a crispy, savory crust that gets its richness from garlic and real Parmesan cheese. Your dinner table gets a restaurant-quality dish that takes less than thirty minutes from pan to plate.
Ingredients
Scale
Protein Base:
- 4 chicken breasts
Seasonings and Flavor:
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Coating and Cooking:
- 1 cup panko breadcrumbs
- 1 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
Instructions
- Heat your oven to 375°F (190°C) so it reaches temperature while you prepare the chicken.
- Pat your 4 chicken breasts completely dry using paper towels to help create a crispy crust.
- Mix together 1 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1 teaspoon of black pepper in a small bowl until combined.
- Arrange your chicken breasts on a parchment-lined baking sheet and sprinkle the Parmesan mixture evenly across each piece.
- Combine 1 cup of panko breadcrumbs with 2 tablespoons of chopped fresh parsley in another bowl, then press this mixture firmly onto each chicken breast.
- Drizzle 2 tablespoons of olive oil and 2 tablespoons of melted butter over the tops of your prepared chicken pieces.
- Slide your baking sheet into the 375°F (190°C) oven and bake for 25 to 30 minutes until the coating turns golden brown and the chicken reaches an internal temperature of 165°F (74°C).
- Pour 1 tablespoon of lemon juice over your chicken as soon as it comes out of the oven.
- Let your chicken rest on the baking sheet for 3 to 5 minutes before plating and serving to your table.
Notes
- Patting the chicken completely dry before coating is essential, as excess moisture prevents the crust from becoming crispy and golden.
- The mayonnaise base in the garlic Parmesan mixture acts as a binding agent and helps create a richer, more flavorful crust than oil alone.
- For a gluten-free version, substitute regular panko with gluten-free panko breadcrumbs, and the rest of the recipe stays exactly the same.
- If your chicken breasts are particularly thick, pound them to an even thickness of about three-quarters of an inch so they cook through at the same rate as the crust browns.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 425 kcal
- Sugar: 0.5 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg