Description
This LongHorn Steakhouse Chicken Parmesan recipe features juicy, breaded chicken breasts seared to a golden brown and baked with rich marinara sauce and melted mozzarella cheese. Finished with a sprinkle of fresh basil, it’s a comforting Italian-American classic perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- Flour, for dredging (about 1 cup)
- 2 eggs, beaten, mixed with 2 cloves fresh garlic, minced
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
Sauce and Topping
- 1 jar (24 oz) marinara sauce
- 2 cups shredded whole milk mozzarella cheese
- 1/4 cup olive oil (for frying)
- 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 for flavor.
- Set up dredging station: Arrange three bowls: one with flour, one with the beaten eggs mixed with minced garlic, and one with a mixture of breadcrumbs and grated Parmesan cheese.
- Coat the chicken: Dredge each chicken breast first in flour, then dip it into the egg and garlic mixture, and finally coat evenly with the breadcrumb and Parmesan mixture.
- Sear chicken: Heat olive oil in a skillet over medium-high heat. Add the coated chicken breasts and sear them until golden brown on both sides, approximately 3 to 4 minutes per side. Remove and transfer to the prepared baking dish.
- Add sauce and cheese: Spoon marinara sauce over each seared chicken breast, then top generously with shredded mozzarella cheese.
- Bake: Place the baking dish in the oven and bake for 25 to 30 minutes, 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 to add freshness and color.
Notes
- Make sure chicken breasts are patted dry before seasoning to help the coating stick better.
- Use a meat thermometer to ensure chicken is cooked through and safe to eat (165°F/75°C internal temperature).
- You can substitute mozzarella with part-skim if you want a lighter version.
- Fresh basil enhances flavor but can be omitted or substituted with parsley if unavailable.
- Adjust garlic amount in egg mixture according to personal taste preference.
