Longhorn parmesan crusted chicken with garlic butter sauce

Chef’s Secret: Lean in — I’m about to share a little restaurant trick I stole and then made home-friendly. At LongHorn they crank up the flavor with a cheesy, crunchy crust and a lick‑your‑plate garlic butter sauce; at my kitchen counter I simplified the technique so busy weeknights still feel special. This version gets a golden Parmesan‑panko crust, a quick pan‑sear for that satisfying sizzle, then an oven finish for juicy chicken. The garlic butter sauce comes together in the same skillet so nothing goes to waste and the sauce tastes like it grew up with the chicken. Trust me — you’ll want to lick the spoon.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–40 minutes

Why This Recipe is Awesome

This dish gives you a crunchy, golden Parmesan crust and a glossy, garlicky butter sauce that sings. The contrast between the crisp panko and the tender chicken makes every bite interesting — crunchy edges, juicy center, and a sauce that coats everything with savory, lemony goodness. It’s fancy enough for guests but simple enough for a weeknight; honestly, it’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 4 boneless, skinless chicken breasts (about 1.25–1.5 lbs total)
• Salt and black pepper, to taste (about 1 tsp salt total)
• 1 cup all‑purpose flour
• 2 large eggs
• 1 cup plain breadcrumbs or panko (for extra crunch use panko)
• 3/4 cup grated Parmesan cheese (packed), plus extra for serving
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 3 tbsp olive oil
• 2 tbsp unsalted butter

For the Sauce / Garnish:

• 3 tbsp unsalted butter
• 3 cloves garlic, minced (about 1 tbsp)
• 1/2 cup low‑sodium chicken broth
• 2 tbsp fresh lemon juice (about half a lemon)
• 1/4 cup heavy cream (optional for richer sauce)
• 2 tbsp chopped fresh parsley
• Freshly ground black pepper, to taste

How I Make It

Step 1:

Start by patting the chicken dry with paper towels so the crust sticks. If the breasts vary in thickness, I put each between two sheets of plastic wrap and gently pound to an even 3/4‑inch thickness — this helps them cook evenly and stay juicy. Season both sides with salt and pepper.

Step 2:

Set up a dredging station: one shallow bowl with 1 cup flour, one with 2 beaten eggs, and one with a mixture of 1 cup panko, 3/4 cup grated Parmesan, 1 tsp garlic powder, and 1 tsp Italian seasoning. Press each breast into the flour, tap off excess, dunk into the eggs, then press firmly into the panko‑Parmesan mix so it forms a nice, even crust.

Step 3:

Heat a large ovenproof skillet over medium‑high and add 3 tbsp olive oil and 2 tbsp butter. When the fat shimmers and the butter foams, you should hear a satisfying sizzle — gently lay the chicken in the pan. Cook for about 2–3 minutes per side until the crust turns deep golden brown. Don’t crowd the pan; do this in batches if needed.

Step 4:

Transfer the skillet to a hot oven preheated to 400°F and roast for 10–15 minutes until the chicken reaches 165°F at the thickest part. Look for golden edges and juices that run clear. If you don’t have an ovenproof skillet, move the chicken to a baking sheet lined with foil.

Step 5:

While the chicken rests, wipe out excess oil (leave a little browned bits) and make the sauce: melt 3 tbsp butter over medium heat, add 3 cloves minced garlic, and cook until fragrant — about 30 seconds to 1 minute. Pour in 1/2 cup chicken broth and 2 tbsp lemon juice, scraping up browned bits. Stir in 1/4 cup heavy cream if using, simmer to slightly thicken, then finish with 2 tbsp chopped parsley and pepper. Spoon the sauce over the chicken and sprinkle extra Parmesan for good measure.

Pro Tips

• Use a meat thermometer to hit 165°F exactly — no guesswork, only juicy results.
• For extra crunch, toast the panko in a dry skillet for 2–3 minutes before mixing with Parmesan.
• If the crust browns too fast, lower the stove to medium and finish in the oven so the inside cooks without burning the outside.
• Make the sauce in the same pan — those brown bits pack tons of flavor. Deglaze with broth and lemon to lift every last bit.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Replace chicken with firm tofu (press well) for a vegetarian twist — press, dredge, and bake the same way; texture will be firmer but the crust stays great.
• Swap heavy cream for plain Greek yogurt (stir in off heat) to lighten the sauce — expect a tangier finish and slightly thinner texture.
• Make it gluten‑free: use gluten‑free panko or crushed gluten‑free crackers and a GF flour blend.
• Dairy‑free option: use a dairy‑free butter and nutritional yeast in place of Parmesan — the flavor shifts but stays savory.

Variations & Tips

• Spicy: add 1/2 tsp cayenne or smoked paprika to the panko mix for a kick.
• Kid‑friendly: omit lemon and use a milder sauce (just butter and broth) — kids love the crunchy crust.
• Herb‑forward: stir chopped basil and thyme into the panko for a more aromatic crust.
• Caprese twist: top with sliced tomatoes and fresh mozzarella for the last 3 minutes of oven time, then broil briefly to melt.
• Crunch mix: swap half the panko for crushed cornflakes for an extra nostalgic crunch.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the crusted chicken through the dredging step, cover, and refrigerate for up to 24 hours. Sear and bake right before serving for best texture. Store cooked chicken in an airtight container up to 3 days; reheat gently in a 375°F oven to keep the crust crisp.

Can I double the recipe?

Sure thing. Use two skillets or work in batches so you don’t overcrowd the pan. Oven time stays about the same, but you may need to use two racks and rotate pans midway.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for a deep golden crust and juices that run clear. The reliable method: an instant‑read thermometer should read 165°F in the thickest part. The meat should feel firm but springy.

What if I don’t have ingredient X?

No Parmesan? Use Pecorino or a mix of grated cheddar for a different but tasty crust. Out of breadcrumbs? Crush crackers or pretzels — they work in a pinch.

How I Like to Serve It

I love this chicken with a simple green salad and buttery mashed potatoes for a cozy dinner, or spooned over angel hair pasta to make it a showstopper. It fits weeknight life and Sunday guests equally well — pair with a chilled Sauvignon Blanc or a cold beer, depending on your mood. Serve warm, watch the crunch disappear, and enjoy the applause.

Notes

• Store leftovers in the fridge up to 3 days. Reheat in a 375°F oven for 8–10 minutes to refresh the crust.
• Safe cooking temp for chicken: 165°F. Rest the chicken 5 minutes after cooking so juices redistribute.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!