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Longhorn-Style Parmesan Crusted Chicken
Caroline

Longhorn-Style Parmesan Crusted Chicken

This Longhorn-style Parmesan Crusted Chicken delivers juicy, tender chicken coated in a golden, ultra-crispy Parmesan–panko crust and finished with a rich garlic cream sauce. A restaurant-quality dish perfect for weeknight dinners or entertaining.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup buttermilk (or milk + 1 tsp lemon juice)
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp butter (for pan frying)
  • 3 tbsp butter (for sauce)
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups heavy cream or half-and-half
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese (for sauce)
  • 1 tsp Italian herbs
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan (for topping)
  • 2 tbsp chopped fresh parsley

Equipment

  • mixing bowls
  • meat mallet or rolling pin
  • skillet
  • saucepan
  • whisk
  • baking sheet
  • Broiler or oven

Method
 

  1. Pound chicken to an even thickness and soak in buttermilk for at least 30 minutes or overnight.
  2. Combine panko, Parmesan, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
  3. Coat each chicken breast thoroughly in the breadcrumb mixture.
  4. Heat olive oil and butter in a skillet over medium-high heat. Pan fry chicken 4–5 minutes per side until golden.
  5. Transfer chicken to a baking sheet. Add mozzarella and Parmesan on top, then broil 2–3 minutes until melted.
  6. In a saucepan, melt butter and sauté garlic until fragrant.
  7. Whisk in flour and cook 1 minute to form a roux.
  8. Slowly add cream and broth while whisking continuously.
  9. Stir in Parmesan and Italian herbs. Simmer until thickened.
  10. Plate chicken and spoon the garlic cream sauce over the top. Garnish with parsley.

Notes

  • Always monitor broiling closely to avoid burning the cheese topping.
  • If the sauce becomes too thick, whisk in small amounts of broth until desired consistency is reached.
  • For extra crunch, lightly toast the panko breadcrumbs before coating the chicken.