If you’re craving a dish that combines crispy, cheesy goodness with tender, juicy chicken, then the Longhorn Steakhouse Parmesan Crusted Chicken Recipe is exactly what you need. This recipe delivers an irresistible crust made from a medley of hearty cheeses and crunchy Panko breadcrumbs on perfectly marinated chicken breasts. Every bite bursts with flavor, showcasing a harmonious blend of creamy textures and golden, savory toppings that feel just as comforting as dining out, but done right in your own kitchen. Whether it’s a special dinner or a weekend treat, this dish promises to be a star at your table and a new favorite in your recipe collection.
Ingredients You’ll Need
Each ingredient in the Longhorn Steakhouse Parmesan Crusted Chicken Recipe plays an important role in creating the perfect balance of flavor, texture, and richness. From the marinating sauce to the luxurious cheese blend, these ingredients are simple yet essential for that restaurant-quality taste.
- 12 ounces chicken breasts (2 portions): Choose fresh, skinless chicken breasts for a juicy and tender base.
- 1 cup Lea & Perrin’s Chicken Marinade: This marinade infuses the chicken with deep, savory notes and keeps it moist during cooking.
- 2 teaspoons vegetable oil: Helps achieve that golden sear on the chicken without overpowering the flavor.
- 1/2 cup Panko breadcrumbs: Adds a delightful crunch and a lovely golden color to the crust.
- 1 tablespoon melted butter: Coats the Panko to ensure even browning and adds richness.
- 1 ounce Gruyere cheese, shredded: Brings a slightly nutty and melt-in-your-mouth texture to the cheese blend.
- 4 ounces white Cheddar, shredded: Adds sharp, tangy flavor that elevates the dish.
- 1 tablespoon Parmesan cheese, shredded: The star ingredient providing salty, savory depth.
- 2 ounces Fontina cheese, shredded: Offers a creamy melt that ties the blend together beautifully.
- 1/2 cup heavy cream: Creates a luscious base for the cheese sauce.
- 1/2 cup cheese blend: This is the reserved mix of shredded cheeses used to top the chicken before broiling.
How to Make Longhorn Steakhouse Parmesan Crusted Chicken Recipe
Step 1: Marinate the Chicken
Start by slicing the chicken breasts horizontally to create thinner portions that cook evenly and absorb more marinade. Place the chicken in a zip-top bag with 1 cup of Lea & Perrin’s Chicken Marinade and refrigerate it for at least 30 minutes, but for best results, letting it marinate overnight really intensifies the flavor and tenderness.
Step 2: Sear the Chicken
Next, heat 2 teaspoons of vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook for 6-7 minutes on one side until it develops a beautiful golden-brown crust, then flip and cook for another 4-5 minutes. This quick searing locks in the juices and sets the stage for the cheesy, crispy topping.
Step 3: Prepare the Cheese Blend and Sauce
While your chicken cooks, combine Gruyere, white Cheddar, Parmesan, and Fontina cheeses in a bowl to make your cheese blend. In a small skillet over low heat, gently warm the heavy cream with half of this cheese blend, stirring constantly until melted into a smooth, creamy cheese sauce. This sauce is the secret to that luxurious, melty layer on top of the chicken.
Step 4: Butter the Panko Breadcrumbs
To create the perfect crust, toss the Panko breadcrumbs with melted butter until thoroughly coated. This step is key to achieving those golden, crunchy crumbs that complement the creamy cheese sauce perfectly.
Step 5: Assemble for Broiling
Preheat your oven’s broiler and place the seared chicken breasts in an oven-safe dish. Spoon the warm cheese sauce over each piece, then sprinkle the remaining cheese blend on top, followed by the buttered Panko breadcrumbs. The layering ensures maximum flavor and texture contrast.
Step 6: Broil Until Golden and Bubbling
Broil the chicken for 3-4 minutes, watching closely, until the cheese is bubbly and the Panko breadcrumbs turn into a gorgeous golden brown crust. This final step transforms the dish into something truly spectacular and indulgent.
Step 7: Serve and Enjoy
Once out of the oven, serve your Longhorn Steakhouse Parmesan Crusted Chicken while it’s hot and the cheese is irresistibly melty. Every bite will thrill you with that perfect harmony of tender chicken, creamy cheese, and crisp topping.
How to Serve Longhorn Steakhouse Parmesan Crusted Chicken Recipe
Garnishes
A sprinkle of fresh parsley or chopped chives adds a fresh, vibrant color that brightens up the plate and complements the richness of the cheese crust. A light squeeze of lemon juice over the top can also cut through the creaminess for balance.
Side Dishes
This dish pairs beautifully with garlic mashed potatoes, roasted asparagus, or a simple green salad with a tangy vinaigrette. These side dishes not only add variety in texture and flavors but also help round out a nutritious, satisfying meal.
Creative Ways to Present
Try slicing the Parmesan crusted chicken and serving it over a bed of creamy risotto or drizzled with a light tomato sauce for a delightful twist. Serving it family-style on a large platter garnished with fresh herbs encourages sharing and conversation around the table.
Make Ahead and Storage
Storing Leftovers
Leftover Longhorn Steakhouse Parmesan Crusted Chicken Recipe should be cooled completely before placing in an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days, making for quick and delicious next-day meals.
Freezing
If you want to save it for later, wrap the cooked chicken portions tightly in plastic wrap and then in aluminum foil before freezing. This method helps preserve the texture and flavor for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, place the chicken on a baking sheet and warm in a 350°F oven for about 15-20 minutes, or until heated through, to keep the crust crisp without drying out the chicken. Avoid microwaving if possible, as it can make the coating soggy.
FAQs
Can I use different cheeses if I don’t have Gruyere or Fontina?
Absolutely! While Gruyere and Fontina add unique flavors and creaminess, you can substitute with mozzarella, Monterey Jack, or even mozzarella for a mild but melty alternative. Just make sure your cheese blend balances sharpness and meltability.
Is it necessary to marinate the chicken overnight?
Overnight marination enhances the flavor and tenderness remarkably, but if you’re short on time, marinating for at least 30 minutes will still give you good results. The marinade helps the chicken take on those rich savory notes characteristic of this recipe.
Can this recipe be made gluten-free?
Yes! Substitute the regular Panko breadcrumbs with gluten-free Panko or crushed gluten-free crackers to maintain the desirable crunch without gluten. Be sure to check all other ingredients for gluten-containing additives.
What if I don’t have Lea & Perrin’s Chicken Marinade? Can I substitute something else?
If you don’t have this specific marinade, a mix of Worcestershire sauce, soy sauce, garlic, and a splash of lemon juice works well as a flavorful alternative that captures the savory essence of the original marinade.
How do I know when the chicken is fully cooked?
Since the chicken is sliced thinly and seared, it cooks quickly. Make sure the internal temperature reaches 165°F (75°C) for safe consumption. The texture should be firm and no longer pink inside before you proceed with broiling the cheese and breadcrumb topping.
Final Thoughts
Cooking the Longhorn Steakhouse Parmesan Crusted Chicken Recipe at home is a rewarding experience that yields delicious, restaurant-quality results. With its perfectly balanced layers of crisp crust, creamy cheese, and juicy chicken, it’s a dish that’s sure to impress anyone at your table. So roll up your sleeves and give this recipe a try—you might just discover your new favorite way to enjoy chicken!
Print
Longhorn Steakhouse Parmesan Crusted Chicken Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Longhorn Steakhouse Parmesan Crusted Chicken recipe features tender chicken breasts marinated in a flavorful chicken marinade, pan-seared for a golden brown crust, and then broiled with a rich blend of cheeses and buttery Panko breadcrumbs for a crispy, cheesy topping. Perfect for a satisfying dinner with a gourmet touch.
Ingredients
Chicken and Marinade
- 12 ounces chicken breasts (2 portions)
- 1 cup Lea & Perrin’s Chicken Marinade
- 2 teaspoons vegetable oil
Cheese Blend
- 1 ounce Gruyere cheese, shredded
- 4 ounces white Cheddar cheese, shredded
- 1 tablespoon Parmesan cheese, shredded
- 2 ounces Fontina cheese, shredded
- 1/2 cup cheese blend (prepared from the above cheeses)
Other Ingredients
- 1/2 cup Panko breadcrumbs
- 1 tablespoon melted butter
- 1/2 cup heavy cream
Instructions
- Marinate the chicken: Slice the chicken breasts in half horizontally to create thinner cutlets. Place them in a zip-top bag with 1 cup of Lea & Perrin’s Chicken Marinade. Seal and refrigerate for at least 30 minutes, preferably overnight to maximize flavor infusion.
- Cook the chicken: Heat a large skillet over medium heat and add 2 teaspoons of 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 an additional 4-5 minutes until cooked through and golden brown.
- Prepare the cheese blend and sauce: Combine Gruyere, white Cheddar, Parmesan, and Fontina cheeses together to form the cheese blend. In a small skillet over low heat, warm the heavy cream and gradually stir in 1/2 cup of the cheese blend until melted and smooth, creating a creamy cheese sauce.
- Coat breadcrumbs: Toss the Panko breadcrumbs with the melted butter until they are evenly coated, enhancing their crispiness and flavor.
- Assemble for broiling: Preheat the oven broiler. Arrange the cooked chicken breasts on an oven-safe dish. Spoon the warm cheese sauce over each piece, then sprinkle the remaining shredded cheese blend on top, followed by the buttered Panko breadcrumbs to form a crust.
- Broil to finish: Place the dish under the broiler for 3-4 minutes, watching closely, until the cheese is bubbly and the breadcrumbs turn a golden brown, creating a crispy, cheesy topping.
- Serve: Remove from the oven and serve hot immediately for the best taste and texture.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Watch the broiler carefully to prevent burning the breadcrumbs.
- Use a mix of cheeses for a rich and balanced flavor profile.
- Butter the Panko crumbs thoroughly for a crisp and golden crust.
- This dish pairs well with a side of steamed vegetables or a fresh green salad.
