First Step: Prepare the Chicken

1. Tenderize the Chicken: Place each chicken breast between two pieces of plastic wrap or parchment paper. Gently pound the chicken with a meat mallet until it’s an even thickness, about ½ inch thick. This ensures the chicken cooks evenly and stays juicy.
2. Season the Flour: In a shallow dish, combine the flour with salt and pepper. This will be the first step of the breading process for the chicken.
3. Prepare the Egg Wash: In another shallow dish, whisk the eggs until smooth. This will help the breadcrumbs adhere to the chicken.
4. Prepare the Breadcrumb Coating: In a third shallow dish, combine the breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning. This mixture will form the crispy coating for the chicken.
5. Bread the Chicken: Dredge each chicken breast in the seasoned flour, making sure it’s fully coated. Dip the floured chicken into the egg wash, letting any excess drip off. Then, coat the chicken with the breadcrumb mixture, pressing gently to ensure an even coating on all sides.
6. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts to the pan. Cook for about 4-5 minutes on each side, or until golden brown and crispy. The chicken should be cooked through (internal temperature should reach 165°F/74°C). Once cooked, remove the chicken from the skillet and set it aside on a plate.

Second Step: Make the Parmesan Cream Sauce

1. Sauté the Garlic: In the same skillet that you used to cook the chicken, add 1 tablespoon of olive oil and heat over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it.
2. Add the Liquid Ingredients: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer, allowing it to cook for about 2-3 minutes until it begins to thicken slightly.
3. Add the Mustard: Stir in the Dijon mustard, which adds a subtle tang that enhances the creaminess of the sauce.
4. Incorporate the Parmesan Cheese: Gradually add the grated Parmesan cheese, stirring continuously until the cheese melts into the sauce and the sauce thickens to a creamy consistency.
5. Season the Sauce: Taste the sauce and season with salt and pepper as needed. If the sauce is too thick, you can add a little more chicken broth or cream to reach your desired consistency.

Third Step: Assemble and Serve

1. Return the Chicken to the Pan: Place the crispy chicken breasts back into the skillet with the Parmesan cream sauce. Spoon some of the sauce over the chicken to coat it. Let the chicken simmer in the sauce for an additional 2-3 minutes to warm through and allow the flavors to meld together.
2. Garnish and Serve: Once the chicken is coated in the sauce, garnish with fresh chopped parsley for a pop of color and freshness.
3. Plate the Dish: Serve the Parmesan chicken on a plate with your choice of side dishes, such as mashed potatoes, steamed vegetables, or a side salad. Spoon some extra Parmesan cream sauce over the chicken for added richness.
4. Enjoy: Serve immediately while the chicken is hot and the sauce is creamy and rich. Enjoy the comforting, indulgent flavors of this homemade Longhorn Steakhouse-inspired dish.