There’s something truly unforgettable about the Longhorn Steakhouse Parmesan Crusted Chicken Recipe, a dish that brings together tender marinated chicken breasts and a golden, cheesy crust bursting with rich, comforting flavors. This recipe perfectly balances a crispy topping with a creamy cheese sauce, creating a mouthwatering experience that’s both indulgent and satisfying. Whether you’re craving a special weeknight dinner or a flavorful meal to impress guests, this dish guarantees a delightful plate every time.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a key role in building layers of flavor and texture that make this dish truly shine. From the tangy marinade soaking into the chicken to the luscious blend of cheeses and buttery Panko breadcrumbs, it’s a harmony you don’t want to miss.
- 12 ounces chicken breasts (2 portions): The star protein, sliced for even cooking and marinade absorption.
- 1 cup Lea & Perrin’s Chicken Marinade: Infuses the chicken with savory depth and tenderness.
- 2 teaspoons vegetable oil: For a perfect sear that locks in juices.
- 1/2 cup Panko breadcrumbs: Adds a wonderful crunch and light texture on top.
- 1 tablespoon melted butter: Ensures that golden, crispy finish on the breadcrumbs.
- 1 ounce Gruyere cheese, shredded: Brings a nutty, slightly sweet flavor to the cheese blend.
- 4 ounces white Cheddar, shredded: Sharpness and creamy meltiness for richness.
- 1 tablespoon Parmesan cheese, shredded: Classic savory punch that’s irreplaceable for this crust.
- 2 ounces Fontina cheese, shredded: Mild and buttery, it binds the cheese blend smoothly.
- 1/2 cup heavy cream: Creates the silky cheese sauce that wraps the chicken in luxury.
- 1/2 cup cheese blend: A mix of the shredded cheeses, ready to top the chicken with gooey goodness.
How to Make Longhorn Steakhouse Parmesan Crusted Chicken Recipe
Step 1: Marinate the Chicken
Start by slicing your chicken breasts horizontally so they cook evenly and soak up more marinade flavor. Toss them in a zip-top bag with Lea & Perrin’s Chicken Marinade and let them rest for at least 30 minutes — overnight if you have the time—for the best infusion of savory notes.
Step 2: Sear the Chicken
Heat your skillet over medium heat, add the vegetable oil, and carefully place the marinated chicken pieces in. Sear for about 6-7 minutes on one side until lightly browned, then flip and cook for another 4-5 minutes. This step locks in the juices while creating a beautiful golden surface.
Step 3: Prepare the Cheese Sauce
Combine Gruyere, white Cheddar, Parmesan, and Fontina cheeses for a rich, creamy blend. Warm the heavy cream gently in a small pan with half of the cheese mix, stirring until smooth and velvety. This sauce is the luxurious base that coats your chicken perfectly before the crunchy topping goes on.
Step 4: Butter the Panko Breadcrumbs
Mix your Panko breadcrumbs with melted butter to ensure they toast to a golden, crispy texture when broiled. This simple step transforms plain breadcrumbs into a delicious, flavorful crust.
Step 5: Assemble and Broil
Preheat your oven’s broiler. Place the seared chicken in an oven-safe dish. Spoon over the creamy cheese sauce, sprinkle the remaining cheese blend, and top everything with the buttered Panko crumbs. Broil for 3-4 minutes until the cheese bubbles and the crust turns a gorgeous golden brown.
Step 6: Serve and Enjoy
Once out of the oven, serve your Longhorn Steakhouse Parmesan Crusted Chicken Recipe immediately so you can enjoy the perfect contrast of creamy, crispy, and tender in every bite.
How to Serve Longhorn Steakhouse Parmesan Crusted Chicken Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil adds a pop of color and a fresh herbal note that cuts through the richness beautifully. A lemon wedge on the side offers an optional bright zing that lifts each mouthful.
Side Dishes
Pair this Parmesan Crusted Chicken with buttery mashed potatoes or a creamy risotto for a decadent meal, or opt for roasted vegetables and a crisp green salad to balance the richness with fresh, light flavors.
Creative Ways to Present
Serve it atop a bed of garlic-infused pasta or sliced grilled zucchini for a low-carb twist. For an impressive presentation, plate the chicken on individual serving dishes and drizzle extra cheese sauce over the top, inviting guests to dive right in.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The chicken keeps well, though the crust may soften a bit, so reheating carefully is key to maintaining texture.
Freezing
You can freeze cooked chicken in a sealed container or freezer bag for up to 2 months. To preserve texture, it’s best to freeze the chicken without the Panko topping and add fresh crumbs when reheating.
Reheating
Reheat gently in a low-heat oven to keep the cheese sauce creamy and re-crisp the breadcrumb crust. Avoid the microwave if possible, as it tends to make the crust soggy.
FAQs
Can I use other types of cheese in the Longhorn Steakhouse Parmesan Crusted Chicken Recipe?
Absolutely! While the blend of Gruyere, white Cheddar, Parmesan, and Fontina creates a signature flavor, you can personalize it with cheeses you enjoy, like mozzarella for stretchiness or Asiago for a sharper bite.
Is there a way to make this recipe gluten-free?
Yes! Substitute the Panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. It will still give you that satisfying crunch without compromising the dish’s integrity.
How long should I marinate the chicken for best results?
While 30 minutes will do in a pinch, marinating overnight allows the flavors to deeply penetrate the chicken, making every bite more flavorful and tender.
Can I prepare this dish ahead of time for a dinner party?
Definitely! You can marinate your chicken a day ahead and cook it partially, then complete the assembly and broiling just before serving. It saves time and ensures a fresh, crispy finish.
What beverages pair well with Longhorn Steakhouse Parmesan Crusted Chicken Recipe?
This dish loves a glass of Chardonnay or a light Pinot Noir, but you can also enjoy it with a crisp sparkling water infused with lemon for a refreshing contrast.
Final Thoughts
I hope you’re as excited as I am for you to try making the Longhorn Steakhouse Parmesan Crusted Chicken Recipe at home. It’s one of those comfort dishes that feels like a warm hug on a plate, packed with layers of flavor and texture that will soon become a family favorite. Give it a go, share it with loved ones, and savor every delicious moment!
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Longhorn Steakhouse Parmesan Crusted Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 2 servings
- Category: Main Course
- Method: Broiling
- Cuisine: American
Description
This Longhorn Steakhouse Parmesan Crusted Chicken recipe features tender chicken breasts marinated in a savory Lea & Perrin’s marinade, pan-seared to perfection, and topped with a rich blend of melted Gruyere, white Cheddar, Parmesan, and Fontina cheeses. Finished under the broiler with buttery Panko breadcrumbs for a crispy, golden crust, this dish offers a deliciously indulgent yet approachable meal.
Ingredients
Chicken and Marinade
- 12 ounces chicken breasts (2 portions)
- 1 cup Lea & Perrin’s Chicken Marinade
- 2 teaspoons vegetable oil
Cheese Blend and Sauce
- 1 ounce Gruyere cheese, shredded
- 4 ounces white Cheddar cheese, shredded
- 1 tablespoon Parmesan cheese, shredded
- 2 ounces Fontina cheese, shredded
- 1/2 cup heavy cream
- 1/2 cup cheese blend (reserved from above cheeses)
Breading
- 1/2 cup Panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Marinate the Chicken: Slice chicken breasts in half horizontally to create thinner cutlets. Place them in a zip-top bag and pour in 1 cup of Lea & Perrin’s Chicken Marinade. Seal and refrigerate for at least 30 minutes, but preferably overnight to maximize flavor absorption.
- Cook the Chicken: Heat a large skillet over medium heat and add 2 teaspoons of vegetable oil. Remove chicken from marinade and cook each piece for 6-7 minutes on one side until lightly browned, then flip and cook for an additional 4-5 minutes until cooked through. Remove from heat and place chicken on an oven-safe dish.
- Prepare Cheese Blend and Sauce: Combine Gruyere, white Cheddar, Parmesan, and Fontina cheeses to make a cheese blend. In a small skillet over low heat, warm 1/2 cup heavy cream and stir in 1/2 cup of the cheese blend until a smooth cheese sauce forms.
- Butter the Panko Breadcrumbs: In a bowl, toss 1/2 cup Panko breadcrumbs with 1 tablespoon melted butter until evenly coated. This will create a golden, crispy topping.
- Assemble the Chicken for Broiling: Spoon the warm cheese sauce evenly over each piece of cooked chicken. Sprinkle additional shredded cheese blend on top, followed by the buttered Panko breadcrumbs, covering each chicken breast thoroughly.
- Broil to Finish: Preheat the oven to broil. Place the prepared chicken dish under the broiler and cook for 3-4 minutes until the cheese is bubbly and the breadcrumbs are golden brown and crispy.
- Serve: Remove from the oven carefully and serve the parmesan crusted chicken hot, enjoying the perfect combination of creamy cheese sauce and crunchy breadcrumb topping.
Notes
- Marinating the chicken overnight enhances the flavor deeply but 30 minutes minimum is sufficient for a good infusion.
- Keep an eye on the broiler as cheese and breadcrumbs can burn quickly—3 to 4 minutes is usually enough.
- For a lighter version, substitute heavy cream with half-and-half or use reduced-fat cheese.
- Panko breadcrumbs provide extra crunch compared to regular breadcrumbs.
- Make sure the chicken is fully cooked before broiling as the broiler step is only to melt cheese and brown breadcrumbs.
