– **Title**: Longhorn Steakhouse Parmesan Chicken
– **Ingredients**:
– 2 boneless, skinless chicken breasts
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1/2 cup grated Parmesan cheese
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried oregano
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/2 cup breadcrumbs (optional for extra crunch)
– 1/4 cup vegetable oil (for frying)
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. Start by marinating the chicken breasts in buttermilk for at least 30 minutes to tenderize the meat.
2. In a shallow dish, combine the flour, grated Parmesan cheese, garlic powder, onion powder, oregano, paprika, salt, and pepper. If you are using breadcrumbs for extra texture, mix them in as well.
3. Remove the chicken from the buttermilk marinade and let the excess drip off. Dredge each piece of chicken in the flour mixture until evenly coated.
4. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the coated chicken breasts.
5. Cook the chicken for about 5-7 minutes per side or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
6. Once cooked, remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil.
7. Garnish with chopped parsley before serving.
Enjoy your homemade Longhorn Steakhouse-style Parmesan Chicken!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are key for a tender dish. If you prefer dark meat, chicken thighs would work nicely. They add more flavor and stay juicy.
Parmesan Cheese: Grated Parmesan gives a rich flavor. If you’re looking for a lighter option, consider using a mix of Parmesan and Pecorino Romano. Just keep in mind that Pecorino is saltier, so adjust salt in the recipe.
Heavy Cream: This gives the sauce its creamy texture. A lighter option is half-and-half, or you can substitute with coconut cream for a dairy-free version that maintains richness.
Crushed Garlic Croutons: These add great crunch and flavor. If you don’t have croutons, crushed crackers or even breadcrumbs seasoned with garlic will work in a pinch. Just sprinkle some Italian seasoning to make up for flavor!
Olive Oil: I love using olive oil for its flavor and health benefits. If you’re out of it, vegetable or canola oil can be used, but it will slightly alter the taste.
What’s the Best Way to Coat the Chicken with Croutons?
Coating the chicken well is important to get that crunchy texture. Here’s how to do it effectively:
- First, season both sides of your chicken with salt, pepper, garlic powder, and onion powder. This way, every bite is flavorful.
- Next, use a shallow dish to hold the crushed croutons. Dredge each chicken breast gently, pressing down to ensure the croutons stick.
- Be generous with the croutons, but ensure they cover all surfaces for an even crunch when cooked.
Once coated, let them sit for a minute before cooking; this helps the coating adhere better while frying.
How to Make Longhorn Steakhouse Parmesan Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Coating:
- 1 cup crushed garlic croutons
- 2 tablespoons olive oil
For the Cream Sauce:
- 1 cup Parmesan cheese, grated
- 1 cup heavy cream
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious dish will take about 10 minutes to prepare and around 30 minutes to cook, making it ready in about 40 minutes total. It’s a perfect meal that you can whip up on a weeknight!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 375°F (190°C), so it’s nice and hot when it’s time to bake the chicken!
2. Season the Chicken:
Take your chicken breasts and season both sides with salt, pepper, garlic powder, and onion powder. This will add a lovely flavor to the chicken.
3. Coat the Chicken:
In a shallow dish, put the crushed garlic croutons. One by one, dredge each seasoned chicken breast into the croutons, pressing gently to make sure they stick well. This will give the chicken a yummy crunchy coating.
4. Sear the Chicken:
Heat the olive oil in a large oven-safe skillet over medium heat. Once the oil is hot, place the chicken breasts in the skillet and cook for about 4-5 minutes on each side until they are golden brown.
5. Prepare the Cream Sauce:
While the chicken is browning, take a bowl and mix the heavy cream with half of the grated Parmesan cheese until well combined. This creamy mixture will make the dish extra special!
6. Combine Chicken and Sauce:
After the chicken is browned, pour the cream mixture over the chicken in the skillet. Then, sprinkle the remaining grated Parmesan cheese evenly on top of the chicken.
7. Bake the Chicken:
Carefully transfer the skillet to the oven and bake for 20-25 minutes. You want to make sure the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
8. Garnish and Serve:
Once it’s done baking, carefully take the skillet out of the oven and let it rest for a few minutes. Before serving, sprinkle some fresh chopped parsley on top for a bright finish. Enjoy your delicious homemade Parmesan Chicken!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add even more flavor and tenderness to the dish. Just ensure they reach the same internal temperature of 165°F (75°C) when baking, which might require a few more minutes of cooking time.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or a mixture of milk and butter (1 cup of milk with about 2 tablespoons of melted butter). Just be aware that using these substitutions may change the creaminess and richness of the sauce slightly.
How Should I Store Leftovers?
Store any leftover Parmesan chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. This will help maintain the crispiness of the crust.
