Description
This LongHorn Steakhouse Parmesan Chicken recipe is a cheesy, crispy, and creamy chicken dinner packed with flavor. Perfect for a restaurant-style weeknight meal, it features seasoned breaded chicken, rich parmesan, and melted mozzarella. If you’re looking for the best parmesan chicken bake with ranch or Alfredo sauce, this is the one to save.
Ingredients
2 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
0.5 cup grated parmesan cheese
2 tablespoons olive oil
1 cup shredded mozzarella cheese
0.5 cup creamy ranch or Alfredo sauce
Instructions
1. Flatten chicken breasts to about half an inch thickness and season both sides with salt, pepper, garlic powder, and Italian seasoning.
2. Prepare three shallow bowls for breading: one with flour, one with beaten eggs, and one with a mix of panko breadcrumbs and parmesan.
3. Dredge each chicken breast in flour, then dip in egg, and coat with the breadcrumb-parmesan mixture, pressing gently to adhere.
4. In a large skillet, heat olive oil over medium-high heat. Sear chicken for 3-4 minutes per side until golden.
5. Place seared chicken in a baking dish, top with ranch or Alfredo sauce, then sprinkle shredded mozzarella on top.
6. Bake at 400°F for 15–20 minutes or until the chicken is cooked through and cheese is melted and bubbly.
Notes
Use chicken cutlets if you want a thinner, quicker-cooking option.
Searing the chicken before baking locks in moisture and adds flavor.
Substitute Alfredo sauce with marinara for a twist on classic chicken parmesan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 465
- Sugar: 1g
- Sodium: 790mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 145mg