Description
This LongHorn Steakhouse Chicken Parmesan recipe features juicy, breaded chicken breasts seared to golden perfection, topped with rich marinara sauce and melted mozzarella, then baked until bubbly. It’s a comforting, family-friendly Italian-American classic that’s easy to prepare and perfect for a satisfying dinner.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- Flour (for dredging, about 1/2 cup)
- 2 cloves fresh garlic, minced
- 2 beaten eggs
Sauce and Toppings
- 1 jar (24 oz) marinara sauce
- 2 cups shredded whole milk mozzarella cheese
- Fresh basil leaves (for garnish)
For Frying
- 1/4 cup olive oil
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
- Season Chicken: Pat dry the chicken breasts with paper towels to remove excess moisture. Season both sides evenly with salt and pepper.
- Set Up Dredging Station: Prepare three shallow bowls: one with flour, one with beaten eggs combined with minced garlic, and one with a mix of Italian-seasoned breadcrumbs and grated Parmesan cheese.
- Coat Chicken: Dredge each chicken breast first in the flour, then dip into the garlic-egg mixture, and finally coat thoroughly with the breadcrumb-Parmesan mixture.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. When shimmering, add the coated chicken breasts and cook for 3 to 4 minutes per side until golden brown and crispy. Transfer the seared chicken into the greased baking dish.
- Add Sauce and Cheese: Spoon marinara sauce generously over each chicken breast. Then, sprinkle an ample amount of shredded mozzarella cheese on top.
- Bake Chicken: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F (75°C).
- Garnish and Serve: Once out of the oven, garnish the Chicken Parmesan with fresh basil leaves for added flavor and color before serving.
Notes
- Ensure chicken breasts are patted dry for better breading adhesion and to prevent oil splatter.
- Use a meat thermometer to check the internal temperature for safe cooking.
- For a crispier crust, avoid overcrowding the skillet when searing the chicken.
- Fresh basil adds a nice aromatic touch but can be omitted if unavailable.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
