Description
This Longhorn Steakhouse Parmesan Chicken (Copycat) is a delightful dish that combines crispy coated tender chicken with a rich, savory cheese sauce. Perfect for a nourishing meal, it's easy to prepare at home while offering a restaurant-quality taste.
Ingredients
Boneless, Skinless Chicken Breasts
/2 cup All-Purpose Flour (or GF blend)
large Eggs
cup Panko Breadcrumbs (or GF Panko)
/2 cup Grated Parmesan Cheese (for breading)
cup Grated Parmesan Cheese (for sauce/topping)
tsp Dried Italian Seasoning
/2 tsp Garlic Powder
Salt and Freshly Ground Black Pepper (to taste)
tbsp Olive Oil or Avocado Oil
tbsp Unsalted Butter
cloves Minced Garlic
cup Chicken Broth (or Vegetable Broth)
/2 cup Heavy Cream (or plant-based cream)
tbsp Fresh Parsley (chopped, for garnish)
Instructions
- Prepare the Chicken: Pound chicken breasts to 1/2-inch thickness and season with salt and pepper
- Set Up Breading Stations: Prepare three shallow dishes for flour, beaten eggs, and panko breadcrumb mixture
- Bread the Chicken: Dredge each chicken breast in flour, dip in egg, then coat in the breadcrumb mixture
- Pan-Fry the Chicken: Heat oil in a skillet, fry chicken until golden brown and cooked through, then place on a wire rack
- Make the Parmesan Cream Sauce: In the same skillet, melt butter, sauté minced garlic, add broth, heavy cream, and cheese; simmer until thick
- Serve and Garnish: Spoon sauce over chicken and garnish with chopped parsley
Notes
Ensure chicken is pounded evenly for uniform cooking.
Do not overcrowd the pan while frying.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 140 mg