Description
This LongHorn Steakhouse Chicken Parmesan recipe features juicy, pan-seared chicken breasts coated in a crispy breadcrumb and Parmesan crust, smothered with rich marinara sauce and melted mozzarella cheese. Baked to perfection, this comforting Italian-American dish is perfect for a satisfying family dinner.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Flour (for dredging, about 1/2 cup)
- 2 large eggs (beaten, mixed with minced garlic)
Sauce and Cheese
- 1 jar (24 oz) marinara sauce
- 2 cups shredded whole milk mozzarella cheese
Cooking Fat and Garnish
- 1/4 cup olive oil (for frying)
- Fresh basil leaves (for garnish)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking during baking.
- Season Chicken: Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper to enhance flavor.
- Set Up Dredging Station: Arrange three shallow bowls: one with flour, another with beaten eggs mixed with minced garlic, and a third with a mixture of Italian-seasoned breadcrumbs combined with grated Parmesan cheese.
- Coat Chicken: Dredge each chicken breast first in the flour, then dip into the egg and garlic mixture, and finally coat evenly with the breadcrumb and Parmesan mixture, pressing gently to adhere.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Once hot, add the coated chicken breasts and cook about 3 to 4 minutes per side until golden brown and crispy. Remove from skillet and transfer to the prepared baking dish.
- Add Sauce and Cheese: Spoon marinara sauce generously over each piece of chicken, then top with shredded mozzarella cheese, ensuring good coverage for melting.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes until the cheese is bubbly, slightly golden, and the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Garnish and Serve: Remove from oven, garnish with fresh basil leaves for a fragrant and colorful finish, and serve immediately.
Notes
- For a crispier crust, you can double coat the chicken by repeating the egg and breadcrumb steps.
- Use a meat thermometer to ensure the chicken is cooked through without drying out.
- If preferred, substitute whole milk mozzarella with part-skim for a lighter version.
- Leftover chicken parmesan pairs well with pasta or a fresh side salad.
