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:
- 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.
- 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.
- 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.
- Return the chicken to the skillet, spooning the sauce over the chicken to coat.
- 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.
