When I first rolled up my sleeves to tackle this Crunchy Parmesan-Panko Crusted Chicken with Gooey Mozzarella, I didn’t realize I was about to create a new family favorite. I’ve always loved experimenting in the kitchen, but there’s something special about the way golden, garlic-herb flour and Parmesan-panko crust clings to tender chicken breasts, especially when it’s seared in butter and olive oil until it glistens with rich, nutty flavor. This recipe strikes the perfect balance between crunchy texture and melty, savory cheese—qualities that make every bite feel like a cozy celebration. It’s the kind of dish that makes your kitchen smell so inviting, friends will wander in just to get a whiff and ask, “What’s cooking?” The prep is straightforward—about 15 minutes of hands-on work—followed by a quick pan-sizzle and a 20- to 25-minute bake. In under an hour, you’ve got an intermediate-level showstopper that looks like it took hours to make, yet feels homey and comforting.
I remember the first time I served this at a casual dinner party: my neighbor, who’s notoriously picky, went back for seconds and even asked if I’d share the recipe. As an SEO-savvy home cook, I love weaving little tweaks into classic dishes—and this one really shines with a hint of dried oregano and thyme layered into the flour mix, plus a final crown of mozzarella that bubbles to golden perfection. Whether you’re planning a cozy weeknight dinner or hosting friends for an informal lunch, this parmesan crusted chicken delivers. With roughly 700 calories per serving, it’s indulgent enough to feel like a treat without tipping into over-the-top territory. The result? Juicy chicken enveloped in a crisp, flavorful crust that practically begs for a squeeze of fresh lemon on top or a side of garlicky green beans. So grab your apron, preheat that oven to 375°F, and let’s dive into a recipe that’s destined to become your next go-to for cheesy chicken, panko chicken recipe, and oven baked chicken perfection.
KEY INGREDIENTS IN LONGHORN PARMESAN CRUSTED CHICKEN
Every ingredient in this dish plays a starring role, from creating that irresistible golden crust to ensuring the chicken stays tender and juicy. Let’s take a closer look at what you’ll need and why each component matters:
- Chicken breasts
Boneless and skinless, these provide a lean and tender canvas for our flavorful crust. Their mild taste lets the garlic, herbs, and cheeses shine.
- Parmesan cheese
Sharp and salty, it brings a nutty depth to the coating and helps bind the panko crumbs for that signature crispiness.
- Panko breadcrumbs
Japanese-style crumbs that toast up extra crunchy, giving each bite a delightful texture contrast against the tender chicken.
- All-purpose flour
Mixed with garlic powder, onion powder, oregano, thyme, salt, and pepper, it forms the first layer of flavorful coating that helps the egg wash stick.
- Garlic powder & onion powder
These pantry staples infuse the flour dredge with warm, aromatic undertones without overpowering the other flavors.
- Dried oregano & dried thyme
Earthy and herbaceous, they elevate the crust with savory complexity.
- Salt and pepper
Essential seasonings to balance and enhance every other flavor in your crust.
- Eggs & milk
Whisked together, they create a silky binding layer that helps the Parmesan-panko mixture adhere seamlessly.
- Unsalted butter & olive oil
A delicious fat duo for pan-searing. The butter adds richness and a hint of sweetness, while the olive oil boosts the cooking temperature and prevents burning.
- Mozzarella cheese
Mild and melt-ready, it goes on top of each seared breast to create that irresistible gooey finish.
- Fresh parsley
A bright, herbaceous garnish that brings a pop of color and a hint of freshness to each plated piece.
HOW TO MAKE LONGHORN PARMESAN CRUSTED CHICKEN
Let’s walk through the step-by-step process to transform simple ingredients into a crunchy, cheesy masterpiece. This intermediate-level recipe will guide you through crisping, baking, and melting with confidence, ensuring each stage delivers maximum flavor.
1. Preheat the oven to 375°F (190°C).
This ensures even baking and a perfectly melted mozzarella topping.
2. Prepare three shallow bowls for dredging the chicken. In the first bowl, combine all-purpose flour, garlic powder, onion powder, dried oregano, dried thyme, salt, and pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, mix grated Parmesan cheese and panko breadcrumbs.
3. Pat the chicken breasts dry with paper towels. Dredge each breast first in the flour mixture, ensuring it’s fully coated. Then dip it into the egg mixture. Finally, press it into the Parmesan-panko mixture, pressing lightly so the crunchy layer adheres well.
4. Heat a large skillet over medium heat. Add olive oil and butter. Once the butter has melted and the oil shimmers, carefully place the chicken breasts in the pan.
5. Cook the chicken for 3–4 minutes on each side, or until the exterior turns a deep golden brown and feels crispy. Don’t worry if the chicken isn’t fully cooked through—it will finish baking in the oven.
6. Transfer the browned chicken to a baking dish. Sprinkle the mozzarella cheese evenly over each breast, ensuring a gooey, cheesy layer atop the crispy crust.
7. Bake in the preheated oven for 20–25 minutes, or until the chicken registers 165°F internally and the cheese is melted and bubbly.
8. Remove from the oven and let the chicken rest for a few minutes. This helps the meat stay juicy and allows the crust to set.
9. Garnish with freshly chopped parsley and serve hot with your favorite sides.
SERVING SUGGESTIONS FOR LONGHORN PARMESAN CRUSTED CHICKEN
When it comes to plating and pairing this recipe, the sky’s the limit. Whether you’re after a vibrant weeknight meal or a more elevated presentation for guests, these ideas will help you make each serving feel special and complete.
- Classic Pasta Pairing
Serve this chicken over a bed of buttery garlic pasta tossed in olive oil, fresh basil, and red pepper flakes. The strands of pasta soak up any melted cheese drippings, creating a satisfying, starch-forward side.
- Roasted Vegetable Medley
Roast carrots, zucchini, and bell peppers with a drizzle of olive oil and a sprinkle of salt. Their natural sweetness and slight char provide a refreshing contrast to the crunchy chicken crust.
- Bright Green Salad
Toss together arugula, cherry tomatoes, shaved Parmesan, and a lemon vinaigrette. The peppery greens and tangy dressing lighten the plate, balancing out the rich, cheesy chicken.
- Creamy Mashed Potatoes
Serve a scoop of velvety mashed potatoes seasoned with garlic and chives alongside each breast. The creaminess pairs beautifully with the crisp edges, making every forkful a comfort-food dream.
HOW TO STORE LONGHORN PARMESAN CRUSTED CHICKEN
Ensuring your leftover chicken maintains its signature crunch and cheesy goodness is all about proper storage and reheating techniques. Here are some tips to keep your meal tasting fresh, flavorful, and ready for round two.
- Refrigerate in an airtight container
Let the chicken cool to room temperature, then store in a sealed container. This helps lock in moisture without sogginess. Consume within 3–4 days.
- Layer with parchment paper
If stacking multiple pieces, place parchment paper between layers to prevent the crust from sticking and losing its crisp texture.
- Freeze for longer storage
Wrap each cooled breast individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat in the oven or air fryer
To restore crunch, preheat your oven to 350°F or set your air fryer to 320°F. Warm the chicken for 8–10 minutes, until heated through and the coating crisps back up.
CONCLUSION
Writing down this Longhorn Parmesan Crusted Chicken recipe has been such a joy, and I hope you’ll find it becomes a staple in your own home kitchen. We’ve covered everything from the garlic-herb flour dredge to the panko-Parmesan coating, the perfect pan-sear, and that satisfying, gooey mozzarella finish. The blend of crunchy textures and savory flavors is hard to beat, and with about 50 minutes total from prep to plate, it’s a doable intermediate recipe for any busy home cook craving something a bit special. Whether you serve it for a family lunch or an intimate dinner, the results will have everyone grabbing another piece—and asking for leftovers to take home!
Feel free to print this article or save it for later reference as your go-to guide for parmesan crusted chicken magic. Below you’ll find a FAQ section to tackle common questions, but I’d love to hear from you! Did you tweak the herbs or swap in chicken thighs? How did your oven bake turn out? Drop your comments, questions, or feedback—I’m here to help turn any dinner into a delicious memory. Enjoy every crunchy, cheesy bite!
Longhorn Parmesan Crusted Chicken
Description
Experience tender chicken breasts enveloped in a golden garlic-herb flour and parmesan-panko crust, seared in butter and olive oil, then baked under a blanket of melting mozzarella for a crispy, cheesy feast.
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Prepare three shallow bowls for dredging the chicken. In the first bowl, place the flour, garlic powder, onion powder, oregano, thyme, salt, and pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the Parmesan cheese and panko breadcrumbs.
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Pat the chicken breasts dry with paper towels. Dredge each chicken breast first in the flour mixture, ensuring it’s fully coated. Then dip it into the egg mixture, followed by the Parmesan-panko mixture, pressing lightly to ensure the coating sticks.
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Heat a large skillet over medium heat and add 2 tablespoons of olive oil and 2 tablespoons of butter. Once the butter has melted and the oil is hot, add the chicken breasts to the skillet.
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Cook the chicken breasts for 3-4 minutes on each side, or until golden brown and crispy. Don’t worry if the chicken isn’t fully cooked through at this point, as it will finish cooking in the oven.
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Transfer the browned chicken breasts to a baking dish. Sprinkle the mozzarella cheese evenly over each piece of chicken.
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Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
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Remove from the oven and let the chicken rest for a few minutes before serving.
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Garnish with freshly chopped parsley and serve hot with your choice of sides.
Note
- You can use chicken thighs instead of breasts for a juicier option.
- Feel free to add more cheese, such as cheddar or provolone, for a richer flavor.
- For extra crunch, you can toast the panko breadcrumbs in a dry skillet for a few minutes before coating the chicken.
- Serve with a side of pasta, roasted vegetables, or a simple salad for a complete meal.
- This recipe also works well with a squeeze of fresh lemon juice on top for a zesty finish.
