There is something deeply comforting about a crisp, golden crust giving way to a tender, juicy chicken breast, the kitchen filling with the warm, garlicky scent of browned Parmesan and cream, and the first forkful revealing a silky sauce that ties it all together. Longhorn-Style Parmesan Crusted Chicken shines on a cozy weeknight when you want something hearty but elegant, and it also dresses up easily for guests. If you enjoy a creamy, crunchy crust with minimal fuss, this is a meal you will want to make again and again, and you can also explore a quicker riff in our Parmesan Crusted Chicken with Mayo for a speedier shortcut.
What Makes This Special
Longhorn-Style Parmesan Crusted Chicken is special because it balances textures and flavors in a way that feels both familiar and indulgent. The outer layer is crisp and nutty from toasted Parmesan and breadcrumbs, while the interior stays juicy because the chicken is seared quickly and finished in the oven. A garlicky cream sauce adds richness without overwhelming the bright, savory crust.
This dish is versatile, it works as a comforting solo dinner, and it also stands up well when served family style. It looks impressive on the plate, thanks to a golden crust and a glossy cream sauce, but the steps are straightforward, which makes it a great recipe to bring out when you want to impress without stress.
- Crisp, nutty Parmesan crust
- Tender, moist chicken inside
- Easy cream sauce with garlic warmth
Gather These Ingredients
A few simple components each play a clear role, from binding and texture, to flavor and moisture. The flour and eggs help the breadcrumb and Parmesan mixture adhere, breadcrumbs and Parmesan create the signature crust, and the garlic cream sauce adds shine and an extra layer of savory comfort.
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup all-purpose flour
- 1/4 cup garlic, minced
- 1 cup heavy cream
- Salt and pepper to taste
- Olive oil for frying
Notes, if helpful, include using freshly grated Parmesan for the best crunchy texture, and day-old breadcrumbs or panko yield a lighter, flakier crust. If you prefer a lower-fat finish, choose a lighter cream alternative but be aware the sauce will be less rich.
Step by Step
- Preheat your oven to 375°F, 190°C, so it reaches the right temperature while you prepare and sear the chicken, which helps the crust set during baking. You will smell the warmth of the oven and feel the kitchen settle into cooking mode.
- In three separate bowls, set up a breading station, one for the flour seasoned with salt and pepper, another for the beaten eggs, and the third for a mixture of breadcrumbs and Parmesan cheese, which will give you an even, crunchy coating. The breadcrumb bowl should look pale and granular with flecks of cheese.
- Dip each chicken breast into the flour, shaking off the excess, then into the egg, and finally coat with the breadcrumb and Parmesan mixture, pressing gently to help the crumbs adhere evenly, the surface becoming matte and grainy under your fingers. Use a light touch so the crust does not clump.
- Heat a generous splash of olive oil in a large skillet over medium heat, letting it shimmer but not smoke, then cook the breaded chicken breasts until golden brown on both sides, about 4 to 5 minutes per side, listening for a steady sizzle and watching for an even amber color. The crust will smell toasted and nutty, and the chicken will release easily when it is ready to turn.
- Transfer the seared chicken to a baking dish and bake in the preheated oven for about 20 minutes, or until cooked through and the internal temperature reaches 165°F, 74°C, the center turning opaque and juicy rather than translucent. The crust will deepen slightly in color and crisp further under the oven heat.
- In the same skillet you used for searing, lower the heat slightly and add the minced garlic, sautéing until fragrant and pale golden, about 30 to 60 seconds, so the aroma brightens the kitchen and the garlic softens without burning. Stir constantly to prevent browning.
- Pour in the heavy cream, stirring to combine and picking up any browned bits from the pan, then let the cream simmer gently until it thickens into a glossy sauce that coats the back of a spoon, the smell turning rich and savory. Taste and season with salt and pepper, adding a little pasta water if you prefer a looser sauce.
- Serve the chicken topped with the garlic cream sauce, spooning enough to coat the crust without making it soggy so you preserve that satisfying crunch while enjoying a silky sauce contrast. Garnish with extra grated Parmesan or chopped parsley if you like a fresh color pop.
Prep ~ 20 minutes, Cook ~ 35 minutes, Total ~ 55 minutes, Servings ~ 4, Kcal ~ 650 per serving
Plan Ahead
You can prepare many parts of Longhorn-Style Parmesan Crusted Chicken before the actual dinner hour to save time and reduce stress. The breadcrumb and Parmesan mixture can be mixed up to two days in advance and stored in an airtight container. The breaded chicken breasts can be assembled and kept on a baking sheet covered loosely with plastic wrap for up to 24 hours in the refrigerator, which is handy when you want to finish them fresh for dinner.
If you want to make the garlic cream sauce ahead, cook it fully and cool to room temperature, then store in an airtight container in the fridge for up to 48 hours. Reheat it gently over low heat, stirring often, and thin with a splash of milk or cream if it tightens too much. For quick finishing, sear the breaded chicken, keep it in the refrigerator, and pop it into the oven straight from chilled, just add a few extra minutes to the baking time.
Storing and Reheating
Store leftover Longhorn-Style Parmesan Crusted Chicken in the refrigerator in an airtight container for up to 3 days. For longer storage, freeze the cooked chicken without sauce wrapped tightly in foil and placed in a freezer bag for up to 2 months. Label with the date so you can track freshness.
To reheat from the fridge, warm oven to 350°F, 175°C, place chicken on a rimmed baking sheet and heat for 10 to 15 minutes until warmed through and the crust has re-crisped, or use an air fryer at 350°F for 6 to 8 minutes. If reheating from frozen, thaw overnight in the refrigerator and then follow the oven method. Reheat sauce gently in a small pan over low heat, whisking in a tablespoon of cream or milk if it seems too thick. A freshness cue to look for is aroma, the sauce and chicken should smell bright and savory, not sour or overly fatty; discard if aromas are off.
Perfect Pairings
- Roasted garlic mashed potatoes to soak up the cream sauce
- Steamed green beans with lemon zest for brightness
- A simple mixed greens salad with a light vinaigrette to cut richness
- Buttered pasta tossed with a little olive oil and parsley
- Sautéed spinach with garlic for an iron rich side
Make It Your Own
Try any of these variations to tailor Longhorn-Style Parmesan Crusted Chicken to your tastes, while keeping the core flavors intact.
- Panko crust, lighter and flakier, swap equal parts panko for the breadcrumbs for extra crispness, and toast the Parmesan slightly before mixing for a deeper nutty flavor.
- Herbed crust, add chopped fresh thyme or oregano to the breadcrumb mixture so every bite has a hint of herbaceous brightness.
- Lemony garlic cream, add a teaspoon of lemon zest and a squeeze of lemon juice to the cream sauce for a lively lift that brightens the dish.
- Spicy kick, fold a pinch of cayenne or some crushed red pepper into the breadcrumbs for a gentle heat that warms the palate.
- Cheesy twist, mix in a little shredded Asiago or Romano with the Parmesan for a layered cheese flavor that makes the crust even more savory.
- For a hands-off approach try the slow cooker twist by pairing this method with a crock pot variation, the slow method will change texture but keep the flavor rich, see our slow cooker take on similar flavors with the chicken parmesan crock pot for inspiration.
Cook’s Notes and Secrets
- Use room temperature chicken, it cooks more evenly and helps the crust stick better.
- Pat chicken dry thoroughly before dredging, moisture is the enemy of a crisp crust.
- Do not overcrowd the skillet when browning, give each breast space so the crust forms and does not steam.
- Finish to an internal temperature of 165°F, 74°C, which ensures safe and juicy meat.
- Let the chicken rest 5 minutes after baking, it allows juices to redistribute and keeps the meat moist.
- If the crust gets too dark during searing, lower the heat slightly and finish in the oven, the combination gives the best texture.
Longhorn-Style Parmesan Crusted Chicken FAQs
-
What cut of chicken works best for this recipe?
Use boneless, skinless chicken breasts for even cooking and the classic presentation. If breasts are particularly thick, butterfly them or pound to an even thickness so the crust cooks evenly and the center reaches a safe temperature without overbrowning the outside. -
Can I make this recipe gluten free?
Yes, swap the all-purpose flour and regular breadcrumbs for gluten free flour and gluten free panko or breadcrumbs. The texture will be slightly different but you will keep the essential crispness and flavor by using finely grated Parmesan. -
How do I prevent the crust from becoming soggy under the sauce?
Spoon the garlic cream sauce over the plated chicken rather than pouring it while the chicken is piping hot in a pooled oven dish, this keeps the crust crisper. If you prefer the sauce on top, use less sauce or serve some on the side for dipping so each bite can remain crunchy. -
Is there a lighter way to make the sauce without sacrificing flavor?
Yes, substitute half-and-half for heavy cream for a lighter finish, and reduce the amount by a quarter cup while simmering, which concentrates flavor without as much fat. Add a splash of low-sodium chicken broth if you want a thinner sauce. -
Can I use turkey breasts or thighs instead of chicken breasts?
You can use turkey breasts for a larger serving, though cooking times will be longer and you should check internal temperature carefully. Boneless, skinless chicken thighs can be used for more forgiving cooking with extra flavor, but remember thighs will be slightly fattier and will pair well with the rich cream. -
How can I make this ahead for a dinner party?
Prepare the breadcrumb mixture and bread the chicken up to 24 hours in advance and keep covered in the refrigerator, then sear and bake just before serving. Alternatively make the sauce a day ahead and reheat gently, then spoon it over the chicken at the table for a fresh finish. -
What should I do if my crust separates from the chicken while browning?
If the crust slips, it may be too wet or the oil too hot, lower the heat and press the crust back gently with a spatula while it finishes browning. Allow the chicken to rest after searing so the crust can set. -
Can I freeze cooked Longhorn-Style Parmesan Crusted Chicken?
Yes, wrap each piece tightly and freeze for up to two months, then thaw overnight and reheat in a moderate oven until warmed through, re-crisping the crust in the final minutes under a broiler if needed, watching carefully so it does not burn.
Final Thoughts
Longhorn-Style Parmesan Crusted Chicken is a dependable, crowd pleasing dish that pairs simple technique with bold, homey flavors. The contrast of a crunchy Parmesan crust and a silky garlic cream sauce makes each bite satisfying, while the straightforward preparation invites cooks of any level to try it with confidence. Make it for a cozy weeknight dinner, or bring it out for guests when you want something that looks special but feels like comfort food, and enjoy how easily it becomes a new favorite.
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Longhorn-Style Parmesan Crusted Chicken
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free option available
Description
A comforting dish featuring tender chicken breasts coated in a crispy Parmesan and breadcrumb crust, served with a rich garlic cream sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup all-purpose flour
- 1/4 cup garlic, minced
- 1 cup heavy cream
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Preheat your oven to 375°F (190°C).
- Set up a breading station with three bowls: one for flour seasoned with salt and pepper, one for beaten eggs, and one for the breadcrumb and Parmesan mixture.
- Dip each chicken breast into the flour, then the egg, and finally coat with the breadcrumb and Parmesan mixture.
- Heat olive oil in a large skillet over medium heat and cook the breaded chicken until golden brown on both sides, about 4 to 5 minutes per side.
- Transfer the chicken to a baking dish and bake for about 20 minutes until the internal temperature reaches 165°F (74°C).
- In the same skillet, add minced garlic and sauté until fragrant, then add heavy cream and let simmer until it thickens.
- Serve the chicken topped with the garlic cream sauce, garnishing with extra grated Parmesan or parsley if desired.
Notes
Use freshly grated Parmesan for best results; day-old breadcrumbs or panko yield a lighter crust. For a lower-fat option, substitute with a lighter cream alternative.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking and Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 200mg
Keywords: chicken, Parmesan, crispy, creamy sauce, comfort food, easy dinner
