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
Scale
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.
