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Longhorn Parmesan Crusted Chicken

A juicy chicken breast coated in a savory Parmesan and breadcrumb crust, crispy on the outside and tender on the inside, perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs
  • 2 large eggs
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste
  • 1/4 cup olive oil

Equipment

  • Large skillet
  • Mixing bowls
  • Meat mallet or rolling pin
  • Measuring cups and spoons
  • Tongs or spatula
  • Baking dish

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Place each chicken breast between sheets of plastic wrap and pound to about 1/2 inch thickness.
  3. In a mixing bowl, beat the eggs until smooth.
  4. In a separate mixing bowl, combine Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
  5. Dip each chicken breast into the beaten eggs, allowing excess to drip off, then press into the Parmesan breadcrumb mixture to coat evenly.
  6. Heat the olive oil in a large skillet over medium heat.
  7. Sear the chicken in the hot oil for 2 to 3 minutes per side, until golden brown.
  8. Transfer the seared chicken breasts to a baking dish.
  9. Bake in the preheated oven at 400°F (200°C) for 15 to 20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  10. Remove the chicken from the oven and let rest for 5 minutes before serving.

Notes

For an extra crispy crust, broil the chicken for the last 2 to 3 minutes of baking.