Description

You know that Parmesan Chicken from Longhorn that makes you consider ordering it every single time you go there? The one with the crispy, cheesy coating that’s somehow tender and juicy inside, topped with that creamy mushroom sauce that makes you want to lick the plate? Yeah, we’re making that at home. This isn’t your basic chicken parm — this is restaurant-quality, “how did you make this so good” chicken that’ll have your family thinking you’ve been hiding some serious cooking skills. The secret is in the double coating and that ridiculously good garlic parmesan cream sauce that ties everything together. Fair warning: you might never want to pay restaurant prices for this again.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts (6–8 oz each)
1 cup all-purpose flour
2 tsp garlic powder
2 tsp onion powder
1 tsp paprika
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
2 large eggs, beaten
2 tbsp buttermilk (or regular milk)
2 cups panko breadcrumbs
1 cup grated Parmesan cheese
Vegetable oil for frying (about 2 cups)

For the Parmesan Cream Sauce:

3 tbsp butter
8 oz baby bella mushrooms, sliced
3 cloves garlic, minced
2 tbsp all-purpose flour
1 1/2 cups heavy cream
1/2 cup chicken broth
3/4 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and pepper to taste
2 tbsp fresh parsley, chopped

For Serving:

Extra Parmesan cheese for topping
Fresh parsley for garnish
Lemon wedges (optional but nice)

Instructions

Step 1: Prep That Chicken

Pound chicken breasts to about 3/4 inch thickness so they cook evenly (put them in a zip bag and use a meat mallet or rolling pin).

Pat completely dry and season both sides with salt and pepper. Let them sit at room temp for about 15 minutes.

Step 2: Set Up Your Breading Station

Get three shallow dishes ready:

Dish 1: Mix flour, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.

Dish 2: Whisk together eggs and buttermilk.

Dish 3: Combine panko breadcrumbs and 1 cup Parmesan cheese.

Step 3: The Double Coat Magic

Dredge each chicken breast in seasoned flour, shaking off excess.

Dip in egg mixture, letting excess drip off.

Press firmly into the panko-Parmesan mixture, making sure it’s well coated on both sides.

Place on a wire rack and let rest for 10 minutes (this helps the coating stick).

Step 4: Fry It Up

Heat about 1/2 inch of oil in a large, heavy skillet to 350°F (use a thermometer if you have one).

Carefully add chicken pieces — don’t overcrowd the pan.

Fry for 4-5 minutes per side until golden brown and internal temp hits 165°F.

Transfer to a clean wire rack to drain. Keep warm in a 200°F oven while you make the sauce.

Step 5: That Legendary Sauce

In the same pan (drain most of the oil, leaving about 1 tbsp), melt butter over medium heat.

Add sliced mushrooms and cook until golden and their moisture has evaporated, about 5-6 minutes.

Add minced garlic and cook for another minute until fragrant.

Sprinkle flour over mushrooms and stir constantly for 1-2 minutes.

Slowly pour in cream and chicken broth, whisking constantly to prevent lumps.

Bring to a gentle simmer and cook until thickened, about 3-4 minutes.

Remove from heat and stir in Parmesan, Italian seasoning, and garlic powder.

Season with salt and pepper. Stir in fresh parsley.

Step 6: Bring It Home

Place crispy chicken on plates and generously spoon that beautiful mushroom cream sauce over the top.

Sprinkle with extra Parmesan and fresh parsley.

Serve with lemon wedges on the side because that little acid brightens everything up.

Notes

Serve with garlic mashed potatoes and steamed broccoli — just like at Longhorn.

A simple Caesar salad pairs perfectly with all that richness.

Some crusty bread for soaking up every drop of that sauce.

A glass of white wine or a cold beer completes the restaurant experience.

Prep Time: 25 minutes
Cook Time: 20 minutes

Nutrition

Calories: ~720 kcal
Carbohydrates: ~28g
Protein: ~52g