Description
This LongHorn Steakhouse Chicken Parmesan recipe features juicy, breaded chicken breasts topped with savory marinara sauce and melted mozzarella cheese, baked to perfection and garnished with fresh basil. It combines crispy pan-searing and oven-baking for a classic Italian-American favorite that’s perfect for a comforting dinner.
Ingredients
Scale
Chicken and Breading
- 4 boneless, skinless chicken breasts
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Flour, for dredging (about 1 cup)
- 2 eggs, beaten with 2 cloves fresh garlic, minced
- 1/4 cup olive oil (for frying)
Sauce and Toppings
- 1 jar (24 oz) marinara sauce
- 2 cups shredded whole milk mozzarella cheese
- Fresh basil leaves (for garnish)
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
- Season chicken: Pat dry the chicken breasts with paper towels and season both sides generously with salt and pepper.
- Set up dredging station: Prepare three shallow bowls – one with flour, one with beaten eggs mixed with minced garlic, and one with a mixture of Italian-seasoned breadcrumbs combined with freshly grated Parmesan cheese.
- Coat chicken: Dredge each chicken breast first in flour, then dip into the egg and garlic mixture, and finally coat thoroughly with the breadcrumb and Parmesan mixture to ensure a crispy crust.
- Sear chicken: Heat olive oil in a skillet over medium-high heat. Add the breaded chicken breasts and sear for about 3 to 4 minutes per side until they develop a golden-brown crust. After searing, transfer the chicken breasts to the greased baking dish.
- Add sauce and cheese: Spoon marinara sauce liberally over each chicken breast, then top each with a generous amount of shredded mozzarella cheese.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F (75°C).
- Garnish and serve: Remove from oven and garnish with fresh basil leaves before serving for an aromatic and fresh finish.
Notes
- Use a meat thermometer to ensure chicken is cooked through to 165°F (75°C) for food safety.
- Allow chicken to rest for 5 minutes after baking to retain juices.
- For a crispier crust, use panko breadcrumbs instead of Italian-seasoned ones.
- Fresh basil can be replaced with dried Italian herbs if desired.
- This dish pairs well with spaghetti, garlic bread, or a fresh green salad.
