Description
This LongHorn Steakhouse Chicken Parmesan is a crispy, cheesy, comfort-food classic made right at home. Juicy breaded chicken is pan-fried (or baked), topped with rich marinara and gooey mozzarella, and finished in the oven until bubbly and golden. Perfect for a weeknight dinner or a special weekend meal.
Ingredients
- 2 large boneless, skinless chicken breasts (halved lengthwise or pounded thin)
- Salt and pepper, to taste
- 1 tsp garlic powder
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- Olive oil or cooking spray (for frying or baking)
- 1 cup marinara sauce
- 1 cup shredded or sliced mozzarella cheese
- Optional: fresh parsley or basil, for garnish
Instructions
- Pound chicken to even thickness and season both sides with salt, pepper, and garlic powder.
- Set up a breading station with flour, eggs, and a mix of panko + Parmesan.
- Dredge each chicken piece in flour, dip in egg, then coat with breadcrumb-Parmesan mixture.
- In a skillet with olive oil, pan-fry chicken for 4–5 minutes per side until golden and cooked through.
Alternatively, bake at 400°F for 20–25 minutes for a lighter version. - Place cooked chicken in a baking dish. Spoon marinara sauce over the top and sprinkle or layer with mozzarella.
- Bake at 375°F for 10–15 minutes, or until cheese is melted and bubbly.
- Garnish with fresh herbs and serve hot.
Notes
- For a spicy twist, use arrabbiata sauce instead of marinara.
- For a low-carb option, use almond flour and skip breadcrumbs.
- Add sliced tomatoes under the cheese for a fresh flavor boost.
- Avoid microwaving leftovers to keep breading crispy—use the oven for best results.
