Description
Your homemade parmesan crusted chicken tastes just like what Longhorn Steakhouse serves, with a crispy golden coating that keeps the chicken tender inside. Breading it yourself and frying it to perfection gives you that restaurant quality right at your kitchen table.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
Breading mixture:
- 1 cup shredded parmesan cheese
- 0.5 cup shredded provolone cheese
- 1 cup panko breadcrumbs
- 0.5 teaspoon garlic powder
- 0.5 teaspoon Italian seasoning
- salt and black pepper to taste
Cooking and binding:
- 2 tablespoons melted butter
- 2 tablespoons mayonnaise
- 1 tablespoon olive oil
Instructions
- Heat your oven to 400°F and coat a baking dish with 1 tablespoon of olive oil so your chicken doesn’t stick during baking.
- Sprinkle salt, black pepper, and 1/2 teaspoon of Italian seasoning across both sides of your 4 chicken breasts.
- Get a large skillet hot over medium-high heat, then add 1 tablespoon of olive oil and lay your chicken breasts in to sear for 2 to 3 minutes per side until they turn golden on the outside.
- Transfer your seared chicken to the prepared baking dish while the centers remain slightly underdone.
- Stir together 2 tablespoons of mayonnaise with 1/2 cup of your shredded parmesan cheese in a bowl, then spread this mixture evenly over the top of each chicken breast.
- In a separate bowl, toss together 1 cup of panko breadcrumbs, 2 tablespoons of melted butter, 1/2 teaspoon of garlic powder, your remaining 1/2 cup of parmesan cheese, and 1/2 cup of shredded provolone cheese.
- Distribute the breadcrumb mixture evenly across your chicken breasts so each piece gets a generous coating.
- Bake for 18 to 22 minutes at 400°F until your chicken reaches an internal temperature of 165°F and the topping turns golden brown and crispy.
- Pull your chicken from the oven and let it rest for a couple of minutes before plating and serving.
Notes
- Don’t skip the searing step before baking, as it gives your chicken a golden exterior and keeps the meat juicy inside.
- Mix your mayo and parmesan spread while the chicken sears so everything is ready to go when your pieces come out of the skillet.
- The breadcrumb topping browns faster than the chicken cooks, so cover it loosely with foil for the first 10 minutes if it’s getting too dark.
- For a lighter version, swap the mayo for Greek yogurt mixed with a little lemon juice and garlic, which keeps the crust crispy without the heaviness.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 493 kcal
- Sugar: 0.5 g
- Sodium: 520 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.1 g
- Carbohydrates: 13 g
- Fiber: 1.5 g
- Protein: 46 g
- Cholesterol: 120 mg