Hello there! So, let me tell you about this gem of a recipe I stumbled upon during one of those ‘What on earth should I make for dinner?’ moments. You know, the ones where you open the fridge, stare deep into its soul, and hope it speaks back? Well, it didn’t, but my taste buds reminded me of a dinner I had at Longhorn Steakhouse ages ago. Their parmesan chicken! So good, I nearly licked the plate. Fast forward to today, and I’ve got a recipe that comes pretty darn close. Let’s dive in!
Why You’ll Love This
I whip up this dish every time I’m in the mood for something fancy-ish but don’t want to spend forever in the kitchen. My kids go absolutely bonkers for it (though they claim it’s because of the cheese, not my cooking skills). It’s also a great go-to when I need to impress folks—nothing like a cheesy, crispy chicken to win hearts. Might I add, it smells divine while cooking. It’s practically dinner and aromatherapy in one!
Ingredients
- 4 boneless skinless chicken breasts (sometimes I use thighs when I’m out of breasts)
- 1 cup of grated parmesan cheese (the real stuff is best, but the sprinkle can will do in a pinch)
- 1 cup of panko breadcrumbs (or regular breadcrumbs if that’s all you have—I’ve been there!)
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning (or just wing it with a bit of oregano and basil)
- 3 tablespoons of olive oil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese (cheddar works too, but it changes the flavor)
Directions
- First off, preheat your oven to 400°F (that’s about 200°C for my metric friends). While it’s heating, line a baking sheet with some parchment paper. Trust me, it makes cleanup way easier.
- In a small bowl, mix together the parmesan, breadcrumbs, garlic powder, and Italian seasoning. Give it a little taste; I mean, why not?
- Pat the chicken breasts dry with a paper towel (this is my least favorite part, yuck). Then season them with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Once hot, place the chicken breasts in, and cook until golden brown on each side. Don’t worry if they’re not cooked through yet; they’ll finish off in the oven.
- Transfer the chicken to the prepared baking sheet. Sprinkle the parmesan mixture on top, pressing lightly to make sure it sticks. Top with mozzarella cheese—be generous!
- Bake for about 15-20 minutes or until the cheese is bubbly and a bit golden. If you’re like me, this is the moment you start drooling.
Notes
Through trial and error, I’ve realized that letting the chicken rest for a few minutes before serving helps the juices settle. And if you’ve accidentally overcooked it (I might have once or twice), a drizzle of lemon juice can be a lifesaver.
Variations
Once, I tried adding a sprinkle of crushed red pepper for a little heat, but my family wasn’t thrilled. On the flip side, switching the mozzarella for provolone was a hit! Oh, and a friend swears by adding a layer of marinara sauce before the cheese for a Chicken Parm vibe.
Equipment
If you don’t have a proper skillet, a regular frying pan will do just fine. I once used an old cast iron skillet form my camping gear, and it worked wonders!
Storage Information
Pop leftovers (if there are any!) in an airtight container in the fridge. They’re good for about three days, though honestly, in my house it never lasts more than a day!
Serving Suggestions
I usually pair this chicken with a side of garlic mashed potatoes or a simple green salad. And don’t forget the crusty bread to mop up all the cheesy goodness!
Pro Tips
Once, I tried to skip browning the chicken in the skillet and went straight to the oven. Big mistake. It just didn’t have that crispiness I love. So take the extra step—it’s worth it.
FAQ
Can I use chicken thighs instead of breasts? Absolutely! Just keep in mind they might cook a bit quicker.
Can this be made ahead of time? Sure thing. Prepare up to the baking step, cover, and refrigerate. Just extend the baking time by a few minutes when you’re ready to cook.
What if I don’t have parmesan? Parmesan is key for that distinct flavor, but in a pinch, a mix of Pecorino Romano could do the trick!