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Longhorn Parmesan Crusted Chicken – Juicy, Crispy, and Better Than the Original

Longhorn Parmesan Crusted Chicken (Copycat)

Longhorn Parmesan Crusted Chicken – Juicy, Crispy, and Better Than the Original
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (1.5–2 lbs)
  • ½ cup mayonnaise
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic minced
  • ½ tsp dried Italian seasoning
  • ¼ tsp black pepper
  • Pinch red pepper flakes optional
  • 2 tbsp olive oil
  • Fresh parsley for garnish

Equipment

  • Large oven-safe skillet (cast iron works best)
  • Mixing bowl & spatula
  • Meat thermometer (to check doneness at 165°F / 74°C)
  • Baking sheet with parchment (optional, for easier cleanup)

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Pat chicken dry and pound to even thickness.
  3. Mix mayonnaise, Parmesan, garlic, Italian seasoning, black pepper, and red pepper flakes.
  4. Spread mixture evenly over chicken breasts.
  5. Heat olive oil in oven-safe skillet, sear chicken bottom for 2–3 minutes.
  6. Transfer skillet to oven and bake 15–20 minutes until internal temperature reaches 165°F (74°C).
  7. Rest 5 minutes, garnish with parsley, and serve hot.

Notes

Substitute Greek yogurt for mayo for a lighter version.
Add panko breadcrumbs to topping for extra crunch.
Best served immediately but can be refrigerated up to 3 days.