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Longhorn Steakhouse Parmesan Chicken
Dominique

Longhorn Steakhouse Parmesan Chicken

This exquisite Longhorn Steakhouse Parmesan Chicken recipe delivers tender, juicy chicken breast encased in a golden, crispy crust, topped with a vibrant tomato sauce and melted cheese, offering a comforting dish reminiscent of a favorite steakhouse.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6-8 ounces each), pounded to ½-inch thickness
  • ½ cup all-purpose flour
  • 2 large eggs, lightly beate
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • ¼ cup olive oil, for pan-frying
  • 1 tablespoon olive oil (for sauce)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • Pinch of red pepper flakes (optional)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated provolone cheese
  • Fresh parsley, chopped, for garnish

Method
 

  1. Lay chicken breasts between two pieces of plastic wrap. Pound them to an even ½-inch thickness, then season both sides with salt and pepper.
  2. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, and Italian seasoning.
  3. Dredge each chicken breast in flour, dip into the egg, and then coat with the breadcrumb mixture. Set aside.
  4. In a large saucepan, heat olive oil and sauté onion until softened. Add garlic and cook until fragrant. Pour in crushed and diced tomatoes, add basil, oregano, and red pepper flakes, then season with salt and pepper. Let simmer for 15-20 minutes.
  5. Preheat oven to 375°F (190°C). In a large oven-safe skillet, heat olive oil over medium-high heat and pan-fry the breaded chicken until golden brown on both sides. Remove and set aside.
  6. Return browned chicken to the skillet, add tomato sauce on top, and sprinkle with mozzarella and provolone cheese.
  7. Bake for 15-20 minutes or until chicken is cooked through and cheese is bubbly.
  8. Garnish with fresh parsley and serve.

Notes

Allow any leftover chicken to cool completely and store in airtight containers in the refrigerator for up to 3-4 days. For best reheating, use the oven or skillet method.