Cheesy Garlic Chicken Wraps

Hey friends, welcome back to EasyYummyRecipe! I’ve got a story for you: last Friday night, I was craving that beautiful Parmesan crusted chicken from LongHorn Steakhouse you know the one with the golden, garlicky crust that crunches just right? But strolling into a steakhouse felt like a big production, especially after a long week. So, I decided to bring that restaurant magic right into my own kitchen. What happened next was pure kitchen alchemy: juicy, tender chicken, a shimmering garlic Parmesan crust, and a quick pan sauce that tied it all together with a citrusy kiss. And let me tell you, my family devoured it no reservation required.

Today, I’m sharing every single step, tip, and trick so you too can whip up LongHorn Style Parmesan Crusted Chicken in about 35 minutes. Whether you’re cooking for a busy weeknight, impressing date night company, or simply treating yourself, this recipe has your back. Ready? Let’s dive in.

Why This Recipe Feels Like a Hug on a Plate

1. 21^st Century Comfort Food: Think of it as your cozy go to dish that still feels special.
2. Minimal Fuss, Maximum Flavor: No deep fryer or specialty gear just a skillet, some pantry staples, and your trusty meat mallet.
3. Perfectly Crispy, Incredibly Juicy: The secret is even thickness chicken and a triple step breading process.
4. Customizable to the Core: Spice it up, turn up the herbs, or bake it if you’d rather this is your recipe canvas.

Ingredients You’ll Need (Serves 4)

• 4 boneless, skinless chicken breasts (about 6 oz each)
• Salt & freshly cracked black pepper (to taste)
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ cup all‑purpose flour
• 2 large eggs + 3 Tbsp milk (your egg wash)
• 1 cup panko breadcrumbs
• ½ cup finely grated Parmesan + 2 Tbsp extra (for ultimate cheesiness)
• 1 tsp dried Italian seasoning
• 1 tsp fresh garlic, minced (about 2 cloves)
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• Lemon wedges & chopped parsley (for serving)

Personal Note: I always double check that my Parmesan is freshly grated store bought powder can leave a gritty mouthfeel, and we’re here for silky, melty bliss!

Kitchen Gear Checklist

• Meat mallet or rolling pin (for even chicken thickness)
• 3 shallow bowls (or pie plates) for your breading station
• 12″ nonstick or cast‑iron skillet
• Tongs & spatula
• Instant read thermometer (helpful, but not mandatory)

The Heart and Soul Step‑by‑Step Guide

1. Pound & Prep (5 minutes)

I start by laying each chicken breast between two sheets of plastic wrap or inside a zip top bag. A couple of gentle whacks with a meat mallet (or rolling pin) brings them to an even ½ inch thickness. This little step is a game changer: it means every bite cooks in perfect unison and stays juicy.

Once flattened, season both sides lightly with salt, pepper, garlic powder, and smoked paprika. I love that hint of smoky warmth the paprika brings it’s like a whisper of Texas BBQ in every bite.

Pro Tip: If you’ve got a friend or partner around, this is a fun job to share: high five every time you get a nice even pound!

2. Build Your Breading Station (2 minutes)

Think of this like assembling your paint palette before creating art:

1. Bowl 1: Flour + pinch of salt/pepper.
2. Bowl 2: Whisk eggs + milk until smooth.
3. Bowl 3: Panko + Parmesan + Italian seasoning + minced garlic.

Having these lined up makes the next steps flow like a well‑choreographed dance.

3. The Triple Dip (5 minutes)

One piece at a time:

1. Flour Bath: Coat the chicken in flour, shake off the excess.
2. Egg Dip: Dunk into the egg wash, making sure every nook is covered.
3. Breadcrumb Bath: Press firmly into the panko Parmesan mix this is where the magic crust forms.

I like to press the crumbs in with the palm of my hand to really embed them. If crumbs start flying everywhere, no worries just sweep them back in!

4. Sear to Golden Perfection (10–12 minutes)

Heat your skillet over medium heat and swirl in the olive oil + butter. When the butter foams, add the chicken. Don’t crowd the pan give each breast its own space to sizzle. Cook:

• 4–5 minutes on the first side (no peeking this lets the crust set)
• Flip carefully with tongs, then another 4–5 minutes until the crust is deep golden and an instant read thermometer hits 165 °F.

Transfer the cooked chicken to a wire rack or paper towel‑lined plate this keeps the bottom from steaming and getting soggy.

Pro Tip: If the crust seems to brown too fast, lower the heat slightly and cover loosely for a minute so the chicken finishes cooking through without burning the crumbs.

5. (Optional) Quick Pan Sauce Because We Can (5 minutes)

While the chicken rests, that skillet is packed with flavor bits let’s use them! Keep the heat at medium, add a splash (~¼ cup) of chicken broth or dry white wine, and scrape up the browned bits with a wooden spoon. Let it bubble for a minute, then swirl in a knob of butter and a squeeze of lemon juice. Taste and adjust: maybe a pinch more salt or a crack of black pepper. Pour this warm, tangy sauce over your chicken before serving.

Why I Love This: A bright hit of lemon cuts through the richness, and the pan sauce ties everything together like the bow on a gift.

6. Plate & Garnish (2 minutes)

Arrange each breast on a warm plate. Drizzle with pan sauce, scatter chopped parsley, and top with extra Parmesan shavings. Serve with lemon wedges on the side for those who want an extra zing.

Serving Ideas & Sides

• Creamy Mashed Potatoes: Spoon any leftover sauce on top comfort overload!
• Garlic‑Roasted Veggies: Broccoli, asparagus, or carrots roast them in the same oven at 425 °F for 15 minutes with olive oil and garlic.
• Simple Salad: Peppery arugula, cherry tomatoes, and a lemon‑olive oil dressing echo the flavors in the chicken.

Make‑Ahead & Storage Tips

• Prep in Advance: Pound and season chicken; mix dry panko mixture a day ahead and refrigerate.
• Reheat Right: Pop leftovers in a 350 °F oven for 8–10 minutes. It crisps the crust back up without drying out the meat.
• Freezing Hack: Freeze cooked, cooled chicken between layers of parchment in a freezer bag for up to a month. Thaw in the fridge overnight and reheat in the oven.

Final Thoughts from My Kitchen to Yours

Every time I make this Parmesan Crusted Chicken, it feels like a little celebration of simple ingredients, of cooking at home, and of sharing good food with people I care about. I hope this recipe brings that same cozy, joyful feeling to your table. Give it a try, shake up the seasoning, or add your own twist (hello, spicy cumin!).

From my kitchen to yours, happy cooking, and here’s to crispy, cheesy, heart warming bites!