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
Scale
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.
