- Prepare the Chicken:
- Place each chicken breast between two pieces of plastic wrap or parchment paper. Gently pound the chicken breasts to an even thickness using a meat mallet or rolling pin. This ensures even cooking and a tender texture.
- Set Up the Breading Station:
- In a shallow dish, place the flour. Season with a bit of salt and pepper.
- In a second shallow dish, beat the eggs.
- In a third shallow dish, mix the grated Parmesan cheese, Italian seasoned breadcrumbs, garlic powder, and dried Italian herbs.
- Bread the Chicken:
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, ensuring it is fully coated.
- Press the chicken into the Parmesan-breadcrumb mixture, coating it thoroughly. Press down to help the coating adhere.
- Cook the Chicken:
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken breasts.
- Cook for 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.
- Make the Parmesan Sauce:
- In the same skillet, add the heavy cream and chicken broth. Stir and scrape up any browned bits from the bottom of the pan.
- Stir in the Dijon mustard and lemon juice. Cook for a few minutes until the sauce begins to thicken.
- Taste and adjust seasoning with salt and pepper if needed.
- Combine and Serve:
- Return the cooked chicken breasts to the skillet, spooning the sauce over the top.
- Let everything simmer together for a few minutes to allow the flavors to meld.
- Garnish and Enjoy:
- Sprinkle dried parsley and extra Parmesan cheese over the chicken just before serving.
- Serve the Parmesan Chicken with a side of pasta, mashed potatoes, or a fresh green salad.
Cooking Tips:
- For extra crispiness, you can use Panko breadcrumbs instead of regular breadcrumbs.
- If you prefer a tangier sauce, add a splash of white wine or a dash of hot sauce to the cream mixture.
- To make the dish ahead of time, you can bread the chicken and store it in the refrigerator until you’re ready to cook. Just be sure to cook it until it reaches an internal temperature of 165°F (74°C).
Pairing Suggestions:
This Parmesan Chicken is delicious with a variety of sides. Pair it with garlic butter pasta, roasted vegetables, or a creamy risotto for a complete meal. A simple side salad with a lemon vinaigrette complements the richness of the dish.
Enjoy this homemade version of Longhorn Steakhouse’s Parmesan Chicken, and let it bring a taste of your favorite restaurant right to your dinner table!
Does this recipe sound like what you were looking for? Let me know if you have any adjustments or additions in mind!