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Longhorn Parmesan Chicken

Crispy breaded chicken breasts topped with melted Parmesan, mozzarella, and garlic for a restaurant-quality dinner at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts pounded to even thickness
  • 1 cup seasoned bread crumbs
  • 1 cup grated Parmesan cheese divided
  • 1 cup shredded mozzarella cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup milk
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

Equipment

  • Meat mallet or heavy skillet
  • 3 shallow dishes for breading station
  • Large oven-safe skillet or baking dish
  • Instant read thermometer

Method
 

  1. Preheat oven to 375°F. Pound chicken breasts to even thickness (about 3/4 inch). Set up breading station with three shallow dishes: flour in first dish, eggs whisked with milk in second dish, bread crumbs mixed with 1/2 cup Parmesan cheese, Italian seasoning, salt, and pepper in third dish.
  2. Working with one chicken breast at a time, dredge in flour and shake off excess. Dip in egg wash to coat completely. Press into breadcrumb mixture, coating both sides thoroughly. Set on clean plate and repeat with remaining chicken.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add breaded chicken and sear for 3-4 minutes per side until deep golden brown. If skillet is not oven-safe, transfer chicken to a baking dish.
  4. In a small bowl, combine remaining 1/2 cup Parmesan cheese with shredded mozzarella and minced garlic. Divide mixture into four portions and mound on top of each chicken breast, pressing down slightly.
  5. Bake for 20-25 minutes until cheese is melted and bubbly with golden spots, and chicken reaches 165°F internal temperature in the thickest part.
  6. Let rest for 5 minutes before serving to allow juices to redistribute.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 12-15 minutes to restore crispness. Can be frozen for up to 2 months; wrap individually and thaw overnight before reheating. Cheese Tip: Use freshly grated Parmesan and shred your own mozzarella for best melting and flavor. Pre-shredded cheese contains anti-caking agents that affect texture. Make-Ahead: Bread chicken up to 4 hours ahead and refrigerate until ready to cook. Variations: Use panko bread crumbs for extra crispiness. Add cayenne or red pepper flakes for heat. Spread thin layer of pesto under cheese topping. Serve with marinara sauce for chicken Parmesan style. Try provolone, fontina, or Gruyère instead of mozzarella. Substitutions: Boneless, skinless chicken thighs work well and stay very moist. Thin chicken cutlets reduce cooking time to 15 minutes. Make Italian seasoning with equal parts basil, oregano, and thyme plus garlic powder.