Longhorn Steakhouse Parmesan Crusted Chicken Recipe
If you have a craving for something that perfectly balances crispy, cheesy, and tender all at once, then you have to try the Longhorn Steakhouse Parmesan Crusted Chicken Recipe. This dish brings that unbeatable blend of rich cheeses and crunchy breadcrumb topping over juicy, marinated chicken breasts, creating a flavor and texture experience that’s downright addictive. It’s not just a meal; it’s a celebration of comfort food elevated to restaurant-quality right in your own kitchen.
Ingredients You’ll Need
The magic of the Longhorn Steakhouse Parmesan Crusted Chicken Recipe lies in its straightforward ingredients that pack a powerful punch together. Each one is essential, thoughtfully chosen to add layers of flavor, a wonderful texture contrast, and that inviting golden color on top.
- Chicken breasts (12 ounces): The star protein, juicy and tender when marinated properly.
- Lea & Perrin’s Chicken Marinade (1 cup): Adds savory depth and ensures the chicken stays moist.
- Vegetable oil (2 teaspoons): Perfect for searing the chicken to a beautiful golden color.
- Panko breadcrumbs (1/2 cup): Provides that irresistible crunch to the crust.
- Melted butter (1 tablespoon): Binds the breadcrumbs and helps them brown to perfection.
- Gruyere cheese (1 ounce, shredded): Offers a nutty, creamy flavor that melts beautifully.
- White Cheddar (4 ounces, shredded): Sharpness that balances the creaminess of other cheeses.
- Parmesan cheese (1 tablespoon, shredded): The classic crust enhancer for that savory kick.
- Fontina cheese (2 ounces, shredded): Adds a smooth, subtle sweetness to the cheese blend.
- Heavy cream (1/2 cup): Creates a silky cheese sauce that wraps the chicken in decadence.
- Cheese blend (1/2 cup): A mix of the shredded cheeses used for topping to maximize flavor gooeyness.
How to Make Longhorn Steakhouse Parmesan Crusted Chicken Recipe
Step 1: Marinate Your Chicken
Begin by slicing your chicken breasts horizontally to create thinner pieces that cook evenly. Place them in a zip-top bag along with Lea & Perrin’s Chicken Marinade. Let the chicken soak up those savory flavors for at least 30 minutes, but if you have time, marinating overnight takes the taste to another level.
Step 2: Sear the Chicken
Heat a skillet over medium heat and add vegetable oil to prevent sticking. Cook the marinated chicken for about 6-7 minutes on one side until it’s nicely browned, then flip and cook an additional 4-5 minutes. The goal here is to get a golden, flavorful crust while keeping the inside juicy.
Step 3: Make the Cheese Sauce
In a small skillet, gently warm the heavy cream over low heat. Add half of your shredded cheese blend—which includes Gruyere, white Cheddar, Parmesan, and Fontina—and stir until melted into a smooth, luxuriously creamy sauce that will coat your chicken beautifully.
Step 4: Prepare the Crunchy Topping
Toss the Panko breadcrumbs with melted butter until each crumb is evenly coated. This simple step ensures your topping will crisp up golden and add the perfect crunchy contrast to the tender chicken and cheese sauce.
Step 5: Assemble and Broil
Place your seared chicken in an oven-safe dish. Spoon the warm cheese sauce evenly over each piece, then sprinkle the remaining shredded cheese on top. Finish by sprinkling the butter-coated Panko breadcrumbs to form a golden crust.
Step 6: Broil to Perfection
Set your oven to broil and place the chicken underneath for 3-4 minutes, keeping a close eye on it. You’re aiming for bubbly cheese and breadcrumbs that are toasted just right without burning.
Step 7: Serve and Enjoy!
Once out of the oven, serve your Longhorn Steakhouse Parmesan Crusted Chicken immediately to enjoy the melting cheeses and crisp topping at their best.
How to Serve Longhorn Steakhouse Parmesan Crusted Chicken Recipe
Garnishes
To elevate the presentation and add a fresh brightness, sprinkle chopped fresh parsley or chives on top. A light squeeze of lemon juice just before serving can also lift the rich flavors beautifully.
Side Dishes
This dish pairs wonderfully with buttery mashed potatoes, roasted vegetables, or even a crisp green salad. These sides complement the richness of the Parmesan crust and add balance to your meal.
Creative Ways to Present
Try serving the chicken on a bed of creamy polenta or alongside garlic-infused sautéed spinach for a gourmet touch. For a casual meal, place slices over toasted baguette pieces to make cheesy chicken crostini that will impress at any gathering.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken in an airtight container and refrigerate for up to 3 days. Keeping it covered helps preserve the moisture and prevents the crust from becoming soggy.
Freezing
You can freeze cooked Longhorn Steakhouse Parmesan Crusted Chicken if needed. Wrap each piece tightly in plastic wrap and foil, then place in a freezer-safe bag or container. Freeze for up to 2 months for best quality.
Reheating
To reheat, bake the chicken in a 350°F oven for about 15-20 minutes until warmed through and the crust is crisp again. Avoid microwaving to keep the texture of the breadcrumb crust intact.
FAQs
Can I use other cheese types in the cheese blend?
Absolutely! While the recipe calls for Gruyere, white Cheddar, Parmesan, and Fontina for a perfect balance of flavors, feel free to swap or add cheeses like Monterey Jack or mozzarella depending on your preference, but keep in mind it will change the flavor and melting properties slightly.
Is it necessary to marinate the chicken overnight?
While an overnight marinate adds the most depth of flavor and tenderness, marinating for at least 30 minutes will still give you excellent taste. If you’re short on time, even a quick soak helps.
What if I don’t have Panko breadcrumbs?
You can use regular breadcrumbs, but Panko is recommended because of its larger, flakier texture, which crisps up nicer and adds a lighter crunch. If you only have regular crumbs, consider mixing them with crushed crackers or nuts for extra texture.
Can this recipe be made gluten-free?
Yes! Substitute the Panko breadcrumbs with gluten-free breadcrumbs, and make sure your marinades and cheeses are gluten-free certified. The dish can be adapted easily without losing its deliciousness.
How do I know when the chicken is fully cooked before broiling?
When searing, the internal temperature should reach about 155°F to ensure it’s mostly cooked since it will finish under the broiler. Using a meat thermometer is the best way to be sure your chicken is juicy and safe to eat.
Final Thoughts
This Longhorn Steakhouse Parmesan Crusted Chicken Recipe is a true crowd-pleaser that brings rich flavors and crispy textures to life in your own kitchen. Once you try it, you’ll understand why it’s a beloved favorite. So go ahead, treat yourself and your loved ones to this sensational dish—you won’t be disappointed!
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Longhorn Steakhouse Parmesan Crusted Chicken Recipe
- Total Time: 1 hour (including marinating time)
- Yield: 2 servings 1x
Description
Longhorn Steakhouse Parmesan Crusted Chicken features tender marinated chicken breasts, pan-seared to golden perfection, then topped with a rich, creamy cheese sauce and a crunchy Parmesan-Panko breadcrumb crust, finished under the broiler for a bubbly, golden topping. This hearty and flavorful dish combines multiple cheeses including Gruyere, white Cheddar, Parmesan, and Fontina for an indulgent crust that pairs beautifully with the juicy chicken.
Ingredients
Chicken and Marinade
- 12 ounces chicken breasts (2 portions)
- 1 cup Lea & Perrin’s Chicken Marinade
- 2 teaspoons vegetable oil
Cheese and Breadcrumb Topping
- 1/2 cup Panko breadcrumbs
- 1 tablespoon melted butter
- 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 (prepared from the combination of Gruyere, white Cheddar, Parmesan, and Fontina)
Instructions
- Marinate Chicken: Slice the chicken breasts horizontally in half to create thinner portions. Place them into a zip-top plastic bag and add the Lea & Perrin’s Chicken Marinade. Seal the bag and refrigerate to marinate for at least 30 minutes, ideally overnight to maximize flavor.
- Cook Chicken: Heat a large skillet over medium heat and add the vegetable oil. Remove the chicken from the marinade and cook each piece for 6-7 minutes on the first side until lightly browned, then flip and cook for another 4-5 minutes on the other side until cooked through and golden.
- Prepare Cheese Sauce: Combine the shredded Gruyere, white Cheddar, Parmesan, and Fontina cheeses to make the cheese blend. In a small skillet over low heat, warm the heavy cream and half of the cheese blend, stirring gently to create a smooth, creamy cheese sauce.
- Prepare Breadcrumbs: In a separate bowl, toss the Panko breadcrumbs with the melted butter until they are evenly coated, which will help them crisp nicely when broiled.
- Assemble for Broiling: Preheat the oven broiler. Place the cooked chicken breasts in an oven-safe dish. Spoon the warm cheese sauce over each piece, then sprinkle the remaining shredded cheese blend evenly on top. Finally, distribute the buttered Panko breadcrumbs over the cheese layer.
- Broil to Finish: Place the dish under the broiler for 3-4 minutes until the cheese topping is bubbly and the Panko breadcrumbs are golden brown and crisp. Watch carefully to prevent burning.
- Serve: Remove from the oven and serve the Parmesan crusted chicken hot for the best taste and texture. Enjoy this indulgent, cheesy main course alongside your favorite sides.
Notes
- For best flavor, marinate the chicken overnight if time permits.
- Keep an eye on the chicken while broiling so the topping does not burn.
- Use freshly shredded cheese for better melting and flavor.
- Serve with steamed vegetables or a fresh salad for a complete meal.
- The buttered Panko breadcrumbs add a delightful crunch that contrasts nicely with the creamy cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop and Broiling
- Cuisine: American
