Garlic Parmesan Crusted Chicken à la Longhorn

Indulge in the rich and savory flavors of Garlic Parmesan Crusted Chicken, inspired by the beloved dish from Longhorn Steakhouse. This recipe combines the juicy tenderness of chicken breasts with a crispy, flavorful crust and a creamy, garlicky Parmesan sauce for an unforgettable dining experience. Perfect for impressing guests or treating yourself to a gourmet meal at home, follow this guide to create a masterpiece that tantalizes your taste buds.

Ingredients:

• For the Chicken:
  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour, for dredging
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced garlic
  • 1 teaspoon Italian seasoning
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
• For the Garlic Parmesan Cream Sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced garlic
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Directions:

1. Season the chicken breasts with salt and pepper. Dredge each piece in flour, dip into beaten eggs, and then coat with a mixture of panko breadcrumbs, grated Parmesan cheese, minced garlic, and Italian seasoning.
2. In a large skillet, heat the butter and olive oil over medium heat. Add the chicken and cook until golden brown on both sides and cooked through, about 4-5 minutes per side. Transfer the chicken to a plate and keep warm.
3. For the Sauce: In the same skillet, add the heavy cream, grated Parmesan, and minced garlic. Season with salt and pepper to taste. Bring the sauce to a simmer and cook until it thickens slightly, about 5 minutes.
4. Return the chicken to the skillet, spooning the sauce over the chicken to coat.
5. Serve the chicken garnished with fresh parsley, alongside your choice of sides.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 650 kcal per serving | Servings: 4 servings

Tips:

• For extra flavor, let the chicken marinate in the garlic and Parmesan mixture for 30 minutes before cooking.
• Use freshly grated Parmesan for the best melt and flavor in both the crust and the sauce.
• If the sauce thickens too much, thin it with a little milk or chicken broth until you reach the desired consistency.

What to Avoid:

• Avoid overcrowding the pan when cooking the chicken, as it may steam instead of fry, preventing the crust from becoming crispy.
• Do not let the garlic burn when cooking the sauce; it should be golden and fragrant.
• Be careful not to overcook the chicken, as it can become dry. It’s done when the internal temperature reaches 165°F (74°C).

FAQs:

• Can I use chicken thighs instead of breasts? Yes, chicken thighs can be used for this recipe. Adjust cooking times as needed to ensure they are cooked through.
• How can I make this gluten-free? To make this dish gluten-free, use gluten-free flour for dredging and gluten-free panko breadcrumbs for the crust.
• Can I make the sauce ahead of time? Yes, the sauce can be made ahead of time and gently reheated before serving. Add a little cream or milk if it has thickened too much upon reheating.

This Garlic Parmesan Crusted Chicken à la Longhorn is a true celebration of flavors, perfect for any occasion. Enjoy crafting this dish with the tips and guidance provided to ensure a delightful meal that’s sure to impress.