Description

This Longhorn Garlic Parmesan Crusted Chicken recipe features tender boneless, skinless chicken breasts coated in a flavorful mixture of Parmesan cheese, garlic, and Italian herbs. After searing to golden perfection in a skillet, the chicken is baked to juicy, fully cooked tenderness and garnished with fresh parsley for an elegant finish. Perfect for a quick yet impressive weeknight dinner.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts

Crust Mixture

1 cup grated Parmesan cheese
1/2 cup breadcrumbs
2 tablespoons garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

Breading and Cooking

2 eggs, beaten
2 tablespoons olive oil
1 tablespoon butter

Garnish

Fresh parsley, chopped (for garnish)

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C) to prepare it for baking the chicken after searing.
Prepare Crust Mixture: In a shallow bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried parsley, Italian seasoning, salt, and black pepper. Mix well to evenly distribute all the spices and herbs.
Coat Chicken: Dip each boneless, skinless chicken breast into the beaten eggs to moisten them, then press firmly into the Parmesan breadcrumb mixture. Make sure to coat both sides evenly for a flavorful crust.
Sear Chicken: Heat olive oil and butter in a large skillet over medium heat until melted and hot. Place the coated chicken breasts in the skillet and sear each side for 2-3 minutes until golden brown, which helps to lock in juices and develop a crispy crust.
Bake Chicken: Transfer the seared chicken breasts to a baking dish. Place the dish in the preheated oven and bake for 15-20 minutes until the internal temperature of the chicken reaches 165°F (74°C), ensuring it is fully cooked and safe to eat.
Garnish and Serve: Remove the chicken from the oven, sprinkle with freshly chopped parsley for a burst of color and fresh flavor. Serve immediately while hot for best taste.

Notes

For extra crispiness, you can broil the chicken for 1-2 minutes at the end of baking, but watch carefully to avoid burning.
Use a meat thermometer to guarantee that the chicken has reached the safe internal temperature of 165°F (74°C).
Breadcrumbs can be substituted with gluten-free breadcrumbs to make this dish gluten free.
Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
Serve with steamed vegetables, mashed potatoes, or a fresh green salad for a complete meal.