Longhorn Parmesan Crusted Chicken with Garlic Mashed Potatoes

Okay, lean in — I’ll let you in on a little kitchen secret: coating chicken with a crunchy Parmesan shell feels fancy but costs zero effort. I discovered this trick when I wanted steakhouse vibes without the steakhouse price, and now I make it at least once a month. The crust gets that golden, nutty rush of Parmesan, the panko adds a satisfying crunch, and the garlic mashed potatoes soak up every last buttery drop. If you love a little sizzle, a salty-crisp edge, and a pillowy potato side that smells like a warm hug, this is your recipe. Keep one hand on the oven mitt and the other on a glass of wine — you’ll need both.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Why This Recipe is Awesome

This dish brings together a crunchy, savory crust and impossibly smooth garlic mashed potatoes. The chicken gets a nutty, golden exterior and stays juicy inside — thanks to a quick brine-ish bath and hot oven — while the potatoes turn creamy and garlicky without fuss. It tastes like a restaurant plate, but I made this on a Tuesday night in my pajamas. It’s forgiving, crowd-pleasing, and perfect for when you want comfort with a little crunch. Who doesn’t love crispy edges and a buttery scoop of mash?

Ingredients

For the Main Dish:

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika (or regular paprika)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp Dijon mustard (or yellow mustard)
• 1 large egg, beaten
• 2 tbsp olive oil (for pan-searing)
• Fresh parsley, chopped, for garnish (optional)

For the Garlic Mashed Potatoes:

• 2 lbs Yukon Gold or russet potatoes, peeled and cut into 1–2″ chunks
• 4 cloves garlic, smashed (or 1–2 tsp roasted garlic if you prefer)
• 1/2 cup whole milk (or half-and-half for extra creaminess)
• 4 tbsp unsalted butter, plus extra to finish
• 1 tsp kosher salt (adjust to taste)
• 1/4 tsp black pepper
• Optional: chopped chives or green onions for color

How I Make It

Step 1:

I start by flattening the chicken slightly so it cooks evenly — I place each breast between two pieces of plastic wrap and give it a few gentle whacks with a meat mallet or rolling pin until it reaches about 3/4″ thickness. Then I season both sides with 1/2 tsp kosher salt and 1/4 tsp pepper. The flattening makes the crust stick and the inside stay juicy.

Step 2:

I make the crust mixture in a shallow dish: combine 1 cup grated Parmesan, 1 cup panko, 1 tsp garlic powder, 1 tsp smoked paprika, and the remaining 1/2 tsp salt and 1/4 tsp pepper. In another bowl I whisk the egg with 2 tbsp Dijon mustard — that little tang helps the crust cling and adds depth. I dip each chicken breast first in the egg-mustard mix, then press it firmly into the Parmesan-panko. Don’t be shy with the press; I like a thick, even coating.

Step 3:

I heat a large ovenproof skillet over medium-high heat with 2 tbsp olive oil. When the pan shimmers, I carefully place the crusted breasts presentation-side down and listen for that satisfying sizzle. I sear 2–3 minutes until the crust browns, then flip and sear the other side 1–2 minutes. The smell at this point? Nutty Parmesan and paprika — irresistible.

Step 4:

Next, I transfer the skillet to a preheated oven at 425°F and bake for 12–15 minutes, or until the internal temperature reaches 165°F. You’ll see golden edges and the crust firm up. If you don’t have an ovenproof skillet, move the seared breasts to a lined baking sheet and finish them in the oven.

Step 5:

While the chicken roasts, I make the garlic mashed potatoes. I put the potato chunks and smashed garlic in a pot, cover with water, salt the water, and bring to a boil. I simmer until fork-tender, about 15–18 minutes. I drain, return the potatoes to the pot, add 4 tbsp butter and warm 1/2 cup milk, then mash until fluffy. Taste and adjust salt; add a pat of butter on top and sprinkle with chopped chives if you like. Rest the chicken 5 minutes before slicing so juices redistribute. Serve the chicken over a cloud of potatoes and sprinkle with parsley for color.

Pro Tips

• Use room-temperature chicken so it sears evenly and doesn’t tighten up.
• Toast the panko lightly in a dry pan before mixing with Parmesan for extra crunch and golden color.
• Want a stronger garlic flavor? Add a clove of roasted garlic into the mash or stir in 1 tsp garlic powder.
• If your crust browns too fast in the oven, loosely tent with foil and continue to cook until the center hits 165°F.

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

• Gluten-free: Use gluten-free panko or crushed gluten-free cornflakes instead of panko. The texture changes slightly but stays crunchy.
• Dairy-free: Swap Parmesan for a dairy-free Parmesan-style sprinkle and use olive oil or vegan butter in the mash. The flavor skews less nutty without real Parmesan.
• Vegetarian: Replace chicken with 4 thick slices of firm tofu (press and pat dry), follow the same breading and bake times until golden.
• Lower-fat: Use plain Greek yogurt mixed with mustard in place of the egg for a lighter binder; crust may brown differently.

Variations & Tips

• Spicy: Add 1/2 tsp cayenne to the crust and a drizzle of hot honey when serving.
• Kid-friendly: Skip the smoked paprika and use mild paprika; serve the chicken whole for easy fingers.
• Herb-forward: Add 1 tbsp chopped fresh rosemary or thyme to the panko mix for a fragrant twist.
• Lemon-bright: Zest one lemon into the crust and squeeze a little lemon over the finished chicken for brightness.
• Cheesy upgrade: Mix 1/4 cup shredded mozzarella into the panko for gooey pockets under the crust.
• One-pan trick: Roast baby potatoes in the same oven on a separate sheet so you minimize cleanup and get crispy spuds.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the crusted (but uncooked) chicken and store it covered in the fridge for up to 24 hours. Par-boil and mash the potatoes, then refrigerate. Reheat the chicken in a hot oven at 375°F until warmed through and crisp, and warm the mashed potatoes on the stove with a splash of milk.

Can I double the recipe?

Sure thing. Use two baking sheets or two skillets so you don’t overcrowd and lose crispiness. Oven time may shift by a few minutes if your pan gets crowded — watch the color and check temp.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and add a splash of milk or cream to the mash for silkiness.

How do I know it’s done?

Look for a golden-brown, crisp crust and an internal temperature of 165°F. The juices should run clear and the chicken should feel firm but still springy when pressed.

What if I don’t have ingredient X?

Short on Parmesan? Use Pecorino Romano or a mixture of grated hard cheeses. No panko? Crush plain crackers or cereal for a crunchy substitute.

How I Like to Serve It

I plate the chicken over a generous scoop of garlic mash, drizzle a little olive oil, and scatter chopped parsley and chives over everything. Serve with steamed green beans or a crisp salad and a glass of chilled Chardonnay or iced tea. This dish works for cozy weeknights, easy date nights, or when company swings by and you want something that looks like effort but actually doesn’t take all night.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat chicken in a 350°F oven to re-crisp the crust; microwave the potatoes with a splash of milk for creaminess.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

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