Description
Longhorn Steakhouse Chicken Parmesan is a delightful twist on a classic Italian favorite, featuring crispy chicken breasts topped with zesty marinara and gooey mozzarella cheese. This easy-to-make recipe is perfect for weeknight dinners or special occasions, bringing the warmth of an Italian bistro right to your kitchen. Gather your family around the table and enjoy a meal that promises to leave everyone asking for seconds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup flour
- 2 large eggs, beaten
- 2 cloves fresh garlic, minced
- 2 cups marinara sauce
- 2 cups shredded whole milk mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 tsp Italian seasoning
- 4 tbsp olive oil
- Salt and pepper to taste
- Pasta (optional, for serving)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Pound chicken breasts between plastic wrap until about 1/2 inch thick.
- Season both sides with salt, pepper, and Italian seasoning.
- Set up a breading station: one dish with flour, one with beaten eggs mixed with garlic, and one with breadcrumbs and Parmesan.
- Dredge each chicken breast in flour, then egg mixture, followed by breadcrumbs until well-coated.
- Heat olive oil in a skillet over medium heat; fry chicken for 4-5 minutes per side until golden brown.
- Transfer chicken to the baking dish; top with marinara sauce and mozzarella cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden.
- Let rest before slicing and serve hot over pasta if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking and Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast (approximately 6 oz)
- Calories: 470
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 135mg
Keywords: For extra crunch, swap breadcrumbs for panko. Add fresh herbs like basil or oregano for added flavor. Leftovers can be stored in an airtight container in the fridge and reheated in the oven.