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LongHorn Steakhouse Parmesan Chicken Copycat Recipe

LongHorn Steakhouse Parmesan Chicken Copycat Recipe
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★★★★★

4.8 from 17 reviews

Enjoy a delicious copycat version of LongHorn Steakhouse’s Parmesan Chicken, featuring crispy breaded chicken breasts topped with a rich, creamy garlic and mozzarella sauce. This recipe combines a flavorful Parmesan-panko crust with a luscious cream sauce, perfect for an impressive yet easy-to-make dinner.

Ingredients

Scale

Chicken and Coating

  • 2 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 2 eggs, beaten

Cooking and Sauce

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 1/2 cup shredded mozzarella cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken after the initial searing.
  2. Prepare Flour Mixture: In a shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to create a flavorful coating base.
  3. Mix Parmesan-Panko: In a separate bowl, blend the grated Parmesan cheese and panko breadcrumbs. This mixture will give the chicken a crispy, cheesy crust.
  4. Coat Chicken: Dip each chicken breast first into the flour mixture, ensuring a light coating, then into the beaten eggs, and finally press into the Parmesan-panko mixture, making sure it’s evenly coated for maximum crunch.
  5. Sear Chicken: Heat butter and olive oil in a large skillet over medium-high heat until melted and hot. Add the coated chicken breasts and cook for 3-4 minutes on each side, until the outside is golden brown and crisp.
  6. Bake Chicken: Transfer the seared chicken breasts to a baking dish. Bake them in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
  7. Make Creamy Garlic Sauce: While the chicken bakes, use the same skillet to add the heavy cream and chicken broth. Stir to combine, bring to a simmer, and cook for 2-3 minutes until slightly thickened.
  8. Add Mozzarella Cheese: Remove the skillet from heat and stir in the shredded mozzarella cheese until melted and smoothly blended into the sauce.
  9. Serve and Garnish: Drizzle the creamy garlic sauce over the baked chicken breasts. Garnish with freshly chopped parsley before serving for a fresh, vibrant finish.

Notes

  • For best results, use fresh grated Parmesan cheese rather than pre-grated to enhance flavor and texture.
  • Ensure chicken breasts are of equal thickness for even cooking, or pound them slightly if needed.
  • You can substitute chicken broth with vegetable broth for a slightly different flavor or to keep it dairy-friendly by switching heavy cream for a dairy-free alternative.
  • The sauce can be made thicker by cooking it a bit longer or thinner by adding a splash more broth.
  • Leftover coated chicken can be frozen before cooking; simply bake from frozen with additional cooking time.

Nutrition

Keywords: LongHorn Steakhouse, Parmesan Chicken, creamy garlic sauce, breaded chicken, copycat recipe, panko crust, mozzarella cheese, skillet chicken

Find it online: https://www.sanacooks.com/longhorn-steakhouse-parmesan-chicken-copycat-recipe/