Longhorn Steakhouse Parmesan Chicken
Introduction
Looking for a delicious, comforting dish that satisfies everyone around the dinner table? Look no further than Longhorn Steakhouse Parmesan Chicken! This recipe combines tender chicken breasts with a creamy garlic Parmesan sauce and crunchy panko breadcrumbs, creating a meal that’s as delightful as it is easy to make. Get ready to impress your family and friends with a plate full of savory goodness!
Why Make This Recipe
- Quick & Easy: Perfect for busy weeknights; it won’t take much time to prepare!
- Simple Ingredients: Uses common kitchen staples that you may already have.
- Crowd-Pleaser: Tasty enough to impress guests without being complicated.
- Comfort Food: Rich and creamy, this dish offers a satisfying experience.
Longhorn Steakhouse Parmesan Chicken stands out with its creamy, flavorful sauce and crispy topping, offering a balance of textures that everyone will love. It’s a warm and inviting dish that brings joy to mealtime!
Ingredients Needed
- For the Chicken:
- 4 boneless, skinless chicken breasts (around 1.5 lbs)
- Salt and pepper, to taste
- For the Sauce:
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter, unsalted
- For the Crunch:
- 1 cup panko breadcrumbs
How to Make Longhorn Steakhouse Parmesan Chicken
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your chicken cooks evenly.
- Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. This step is key for enhancing the overall flavor.
- Sear the Chicken: In a large skillet over medium-high heat, melt the butter. Once hot, add the seasoned chicken and sear for about 5 minutes on each side, or until they turn golden brown. This step adds a nice crust to the chicken.
- Mix the Sauce: In a separate bowl, combine the heavy cream, minced garlic, and grated Parmesan cheese. Stir until the mixture is smooth and creamy.
- Combine and Bake: Pour the creamy mixture over the seared chicken in the skillet, allowing it to coat the chicken nicely. Next, sprinkle the panko breadcrumbs generously over the top for that extra crunch.
- Bake: Carefully transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is fully cooked (165°F or 74°C) and the topping is golden brown.
- Rest and Serve: Once done, let the chicken rest for a few minutes before serving. This helps it retain its juices. Pair with your favorite sides.
How to Serve Longhorn Steakhouse Parmesan Chicken
To serve, place the Parmesan chicken on a warm plate and drizzle some of the creamy sauce from the skillet over the top. Garnish with fresh parsley or extra Parmesan, if desired. This dish pairs beautifully with a side of steamed vegetables or a fresh salad.
How to Store Longhorn Steakhouse Parmesan Chicken
Allow any leftovers to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through or in the microwave for about 1-2 minutes.
Tips to Make Longhorn Steakhouse Parmesan Chicken
- For extra flavor, marinate the chicken in herbs for a few hours before cooking.
- Experiment with different cheeses such as Asiago or Romano for a twist on the flavor.
- Add some cooked spinach or sun-dried tomatoes to the creamy sauce for added nutrition and taste.
Variations
- Mushroom Parmesan Chicken: Sauté some mushrooms with garlic before adding to the sauce for an earthy flavor.
- Spicy Kick: Add some red pepper flakes to the sauce for a touch of heat.
- Gluten-Free Option: Substitute panko breadcrumbs with crushed gluten-free crackers or almond flour.
Frequently Asked Questions (FAQ)
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add more flavor and tenderness. Just adjust the cooking time as needed.
How do I make this gluten-free?
To make this recipe gluten-free, simply use gluten-free panko breadcrumbs or crushed gluten-free crackers.
Why did my sauce curdle?
If your sauce curdles, it might be due to cooking at too high a temperature. Make sure to keep the heat medium and stir occasionally.
Conclusion
Longhorn Steakhouse Parmesan Chicken is a fantastic recipe that’s quick and delicious. The creamy sauce paired with crispy breadcrumbs creates a delightful dish that everyone loves. If you try this recipe, please leave a comment and a star rating! Feel free to share your thoughts on social media and let us know, what variations did you try? We’d love to hear from you!
Print
Longhorn Steakhouse Parmesan Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting dish combining tender chicken breasts with a creamy garlic Parmesan sauce and crunchy panko breadcrumbs, perfect for family dinners.
Ingredients
- 4 boneless, skinless chicken breasts (around 1.5 lbs)
- Salt and pepper, to taste
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet over medium-high heat, melt the butter and sear the chicken for about 5 minutes on each side until golden brown.
- In a bowl, combine heavy cream, minced garlic, and grated Parmesan cheese until smooth.
- Pour the creamy mixture over the seared chicken and sprinkle panko breadcrumbs on top.
- Transfer the skillet to the oven and bake for 25-30 minutes until chicken is fully cooked and topping is golden brown.
- Let the chicken rest for a few minutes before serving.
Notes
For extra flavor, consider marinating the chicken in herbs. Variations include adding sautéed mushrooms or using gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg