Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Longhorn Steakhouse Parmesan Crusted Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 72 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://jonschelanderpugh.com/longhorn-steakhouse-parmesan-crusted-chicken-recipe-2/