Name: Longhorn Parmesan Crusted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp paprika; Salt and black pepper, to taste; 2 tbsp olive oil or melted butter; 1 egg, beaten; Optional: 1/4 cup shredded mozzarella or provolone (for topping); Optional: fresh parsley, chopped (for garnish)

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This Longhorn Parmesan crusted chicken is everything I love about a good restaurant-style meal—but made easily at home. I start with juicy chicken breasts, coat them in a crisp layer of breadcrumbs and Parmesan, then bake or pan-sear them until golden and delicious. The crust is packed with flavor, while the inside stays tender and juicy.

Why You’ll Love This Recipe

I love this recipe because it’s a simple way to bring restaurant-quality flavor to my dinner table. The Parmesan breadcrumb coating gets perfectly crisp, and the seasoning can be tweaked to suit my mood—classic, spicy, or herbaceous. It’s versatile, family-friendly, and goes with everything from mashed potatoes to a fresh salad. Longhorn Parmesan Crusted Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts
• 1 cup bread crumbs (I use panko for extra crunch)
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• Salt and black pepper, to taste
• 2 tbsp olive oil or melted butter
• 1 egg (beaten, for breading)
• Optional: ¼ cup shredded mozzarella or provolone (for melting on top after baking)
• Optional: fresh parsley, for garnish

Directions

I preheat my oven to 400°F (200°C) and lightly grease a baking dish or line a sheet pan with parchment paper.
I flatten the chicken breasts to even thickness using a meat mallet, so they cook evenly.
In a shallow bowl, I combine the breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
I dip each chicken breast in the beaten egg, then press it firmly into the breadcrumb mixture to coat both sides well.
I place the coated chicken on the baking dish and drizzle lightly with olive oil or melted butter for crispiness.
I bake for 25–30 minutes, or until the crust is golden and the internal temperature reaches 165°F (74°C).
For extra flavor, I sometimes top each piece with shredded mozzarella or provolone during the last 5 minutes of baking.
I let the chicken rest for a few minutes before serving and garnish with chopped parsley.

Servings and timing

This recipe makes 4 servings. It takes 10–15 minutes to prep and about 25–30 minutes to bake—ready in around 40 minutes.

Variations

Sometimes I add Italian seasoning or crushed red pepper flakes to the breading mix for extra flavor. I’ve also made this with a Dijon mustard or ranch coating under the crust for added tang. For a gluten-free version, I use gluten-free breadcrumbs and check the Parmesan.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place the chicken in a 350°F (175°C) oven for 10–12 minutes, which keeps the crust crispy. I avoid microwaving since it tends to make the coating soggy.

FAQs

Can I make this in a skillet instead of baking?

Yes, I sear the coated chicken in a hot, oiled skillet over medium heat for 4–5 minutes per side, then finish in the oven if needed.

What’s the best cheese to use for the topping?

I usually use shredded provolone or mozzarella—they melt beautifully and add a creamy layer over the crispy crust.

Can I prep this ahead of time?

Yes, I bread the chicken and refrigerate it (covered) for a few hours before baking. It makes dinner faster and just as tasty.

How do I keep the crust from falling off?

I press the breading firmly into the chicken and let it rest for a few minutes before baking. Avoid flipping it too often while cooking.

What should I serve with Parmesan crusted chicken?

I like pairing it with mashed potatoes, roasted vegetables, Caesar salad, or even buttered noodles for a simple side.

Conclusion

Longhorn Parmesan crusted chicken is one of my favorite homemade meals that feels fancy without any fuss. It’s golden, cheesy, crispy, and always a hit at the dinner table. Whether I’m making it for a weeknight or a special dinner, it’s a flavorful crowd-pleaser I keep coming back to.