Description
This Longhorn-Style Parmesan Crusted Chicken recipe delivers a delightful culinary experience, bringing restaurant-quality flavor right to your kitchen. Imagine sinking your teeth into a crispy, golden-brown crust, giving way to a tender and juicy chicken breast. The richness of the Parmesan cheese in the breading complements the savory chicken beautifully. What truly elevates this dish is the decadent garlic cream sauce – a velvety, aromatic concoction that coats the chicken, adding a layer of luxurious flavor that will have you craving more. It’s an easy-to-make recipe that promises a comforting and satisfying meal, perfect for a weeknight dinner or a special occasion. The addition of mozzarella and a quick broil at the end ensures a bubbly, cheesy top that’s simply irresistible. Garnish with fresh parsley to add a pop of color and freshness that balances the richness of the dish. Prepare to impress your family and friends with this flavorful and comforting dish!
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk (or milk with 1 tsp lemon juice)
- 1 1/2 cups breadcrumbs (panko preferred for crunch)
- 1/2 cup grated Parmesan cheese (for breading)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- Salt & pepper to taste
- 2 tbsp olive oil + 2 tbsp butter (for pan-frying)
- 3 tbsp butter (for garlic cream sauce)
- 3 garlic cloves, minced
- 2 tbsp flour
- 2 cups heavy cream (or half-and-half)
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, grated (for sauce)
- 1 tsp Italian herbs
- 1/2 cup shredded mozzarella (for topping)
- 1/4 cup grated Parmesan (for topping)
- 2 tbsp fresh parsley, chopped (for garnish)
Preparation:
Step 1: Prep the Chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness (about 1/2 inch). This ensures even cooking.
Step 2: Marinate: Soak the chicken breasts in buttermilk (or milk mixed with lemon juice) in a bowl. This step is crucial for tenderizing the chicken and adding moisture. Let them marinate for at least 30 minutes, or preferably overnight in the refrigerator.
Step 3: Breadcrumb Mixture: In a shallow dish, combine the breadcrumbs, 1/2 cup grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
Step 4: Coat the Chicken: Remove the chicken breasts from the buttermilk, letting any excess drip off. Dredge each chicken breast in the breadcrumb mixture, pressing gently to make sure the breadcrumbs adhere well to all sides.
Step 5: Pan-Fry the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Make sure the skillet is hot before adding the chicken. Place the coated chicken breasts in the hot skillet, being careful not to overcrowd the pan. Pan-fry for 4–5 minutes per side, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C).
Step 6: Add Cheese and Broil: Transfer the pan-fried chicken breasts to a baking sheet. Top each piece with shredded mozzarella and grated Parmesan cheese. Place the baking sheet under a preheated broiler for 2–3 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Watch carefully to prevent burning.
Step 7: Prepare Garlic: While the chicken is cooking, start preparing the garlic cream sauce. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
Step 8: Make the Roux: Whisk in the flour to create a roux. Cook the roux for about 1 minute, stirring constantly, to remove the raw flour taste.
Step 9: Create the Sauce: Slowly pour in the heavy cream and chicken broth, whisking continuously to prevent lumps from forming. Continue whisking until the sauce is smooth.
Step 10: Simmer and Thicken: Stir in the 1/2 cup grated Parmesan cheese and Italian herbs. Bring the sauce to a gentle simmer and cook for about 5–7 minutes, or until the sauce has thickened to your desired consistency. Season with salt and pepper to taste.
Step 11: Serve: Place the broiled chicken breasts on plates and generously spoon the creamy garlic sauce over the top. Garnish with freshly chopped parsley for a pop of color and freshness.
Why You’ll Love This Recipe
This recipe is a winner for several reasons:
- Restaurant-Quality at Home: You get to enjoy a dish that tastes like it came straight from a restaurant, but made in your own kitchen.
- Flavorful and Comforting: The combination of crispy Parmesan-crusted chicken and creamy garlic sauce is the epitome of comfort food.
- Easy to Make: Despite its impressive taste, the recipe is straightforward and easy to follow, even for beginner cooks.
- Crowd-Pleaser: It’s a guaranteed hit with family and friends, perfect for weeknight dinners or special occasions.
- Versatile: You can easily customize the recipe to your liking by adding different herbs, spices, or cheeses.
Serving Suggestions:
- Serve with a side of steamed broccoli or asparagus for a healthy and balanced meal.
- Pair with mashed potatoes or creamy polenta to soak up the delicious garlic cream sauce.
- Serve alongside a fresh salad for a light and refreshing contrast to the richness of the chicken.
- For a complete meal, serve with a side of pasta tossed in olive oil and herbs.
Tips:
- For extra crispy chicken, use panko breadcrumbs instead of regular breadcrumbs.
- Don’t overcrowd the skillet when pan-frying the chicken; cook in batches if necessary.
- Make sure the skillet is hot before adding the chicken to ensure a crispy crust.
- Use freshly grated Parmesan cheese for the best flavor in both the breading and the sauce.
- Adjust the amount of garlic in the sauce to suit your taste.
- If the sauce becomes too thick, add a little more chicken broth or cream to thin it out.
- Marinating the chicken overnight will result in more tender and flavorful chicken.
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (plus marinating time)
Nutrition Information: (Approximate, per serving)
- Calories: 650-750
- Protein: 50-60g
- Sodium: 800-1000mg
Conclusion
The Longhorn-Style Parmesan Crusted Chicken with Garlic Cream Sauce is a recipe that delivers big on flavor and satisfaction. The combination of crispy, cheesy chicken and creamy, garlicky sauce makes it a truly irresistible dish. Whether you’re looking for a comforting weeknight dinner or a special meal to impress your guests, this recipe is sure to be a hit. With its easy-to-follow instructions and customizable elements, it’s a dish you’ll want to make again and again. So, gather your ingredients, put on your apron, and get ready to enjoy a culinary masterpiece in the comfort of your own home!
5 Questions and Answers About This Recipe
Q1: Can I use regular milk instead of buttermilk for marinating the chicken?
A: Yes, you can use regular milk. To mimic the effect of buttermilk, add 1 teaspoon of lemon juice or white vinegar to 1 cup of milk and let it sit for about 5 minutes before using. This will help to tenderize the chicken.
Q2: Can I bake the chicken instead of pan-frying it?
A: Yes, you can bake the chicken. Preheat your oven to 400°F (200°C). Place the breaded chicken breasts on a baking sheet lined with parchment paper and bake for about 20-25 minutes, or until the chicken is cooked through and the crust is golden brown. You can still top it with mozzarella and parmesan and broil for the last few minutes to melt the cheese.
Q3: Can I make the garlic cream sauce ahead of time?
A: Yes, you can make the garlic cream sauce ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. When ready to use, reheat it gently in a saucepan over low heat, stirring occasionally, until heated through.
Q4: What can I substitute for heavy cream in the sauce?
A: If you want to lighten up the sauce, you can use half-and-half or even whole milk. Keep in mind that the sauce will be thinner and may not thicken as much as when using heavy cream. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken the sauce.
Q5: Can I freeze the leftover chicken?
A: While you can freeze the leftover chicken, the texture of the crust may change when thawed. For best results, freeze the chicken without the sauce. Wrap each chicken breast tightly in plastic wrap and then in foil, and store in the freezer for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven or microwave. Prepare fresh sauce when ready to serve.
