If you have ever dreamed of recreating a restaurant favorite right in your own kitchen, this Longhorn Steakhouse Parmesan Crusted Chicken Recipe is exactly what you need. It’s a heavenly blend of tender marinated chicken, a rich cheese sauce, and a perfectly crispy parmesan and Panko breadcrumb crust that gives you all the indulgence without stepping out the door. Whether it’s a cozy weeknight dinner or a special meal to impress guests, this recipe brings that magical combination of flavors and textures that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are simple but thoughtfully chosen to create a harmonious dish. Each one plays a key role, whether it’s adding moisture, richness, or that all-important crunch and golden color to the crust.
- 12 ounces chicken breasts: Slicing them in half horizontally ensures quick, even cooking while keeping the chicken tender.
- 1 cup Lea & Perrin’s Chicken Marinade: Adds a flavorful punch and tenderizes the chicken to juicy perfection.
- 2 teaspoons vegetable oil: Perfect for a light sear that locks in the marinade’s goodness without overpowering flavors.
- 1/2 cup Panko breadcrumbs: These create the lightest, crunchiest crust that’s essential for that restaurant-style bite.
- 1 tablespoon melted butter: Coats the breadcrumbs to add richness and help them brown beautifully in the oven.
- 1 ounce Gruyere cheese, shredded: Brings a smooth, nutty depth to the cheese blend.
- 4 ounces white Cheddar, shredded: Adds sharpness and classic cheesiness to balance the flavors.
- 1 tablespoon Parmesan cheese, shredded: The star that gives this dish its unmistakable crust and flavor profile.
- 2 ounces Fontina cheese, shredded: Melts beautifully and rounds out the cheese blend with its creamy texture.
- 1/2 cup heavy cream: Provides the base for the luscious cheese sauce that makes every bite decadent.
- 1/2 cup cheese blend: A portion reserved to top the chicken before broiling for extra gooey indulgence.
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 will cook evenly and soak up the wonderful flavors of the marinade. Toss them in a zip-top bag with Lea & Perrin’s Chicken Marinade and let them rest for at least 30 minutes. The longer, the better — I recommend overnight if your schedule allows. This step is where the magic begins because it infuses the chicken with that signature taste that sets this dish apart.
Step 2: Cook the Chicken
Heat your skillet over medium heat and add vegetable oil to prevent sticking. Sear the marinated chicken breasts for 6 to 7 minutes on one side until beautifully browned—this crust starts building flavor immediately. Flip and cook for another 4 to 5 minutes until cooked through but still juicy. This way, you get a lovely golden color on the outside, giving way to tender meat inside, a perfect canvas for the toppings.
Step 3: Prepare the Cheese Sauce
This is the moment your kitchen starts to smell like heaven. Combine the shredded Gruyere, white Cheddar, Parmesan, and Fontina cheeses into a blend. Warm the heavy cream over low heat in a small skillet and gradually add half the cheese blend, stirring gently until it melts into a silky, creamy sauce. This sauce not only enriches the chicken but adds a luscious texture that elevates every forkful to pure delight.
Step 4: Butter the Panko Breadcrumbs
Mix the Panko breadcrumbs with melted butter until they are completely coated. This might seem like a small detail, but it’s what gives the crust that irresistibly golden, crunchy finish once broiled. Don’t skip this step; it’s your ticket to that crispy, flavorful topping that perfectly balances the creamy cheese sauce beneath.
Step 5: Assemble and Broil
Preheat your oven’s broiler so it’s hot and ready to work its magic. Place the cooked chicken breasts in an oven-safe dish, spoon over the velvety cheese sauce, sprinkle the reserved cheese blend generously on top, and finally, cover with the buttered Panko breadcrumbs. This layered combination promises a spectacular crust and gooey cheese experience.
Step 6: Broil to Perfection
Slide the dish under the broiler for 3 to 4 minutes. Watch eagerly as the cheese bubbles, and the breadcrumbs turn a gorgeous golden brown. This finishing touch creates the irresistible contrast between crunchy topping and tender cheesy layers that make the Longhorn Steakhouse Parmesan Crusted Chicken Recipe so beloved.
Step 7: Serve and Enjoy
Once out of the oven, serve the chicken hot so you can enjoy every mouthwatering bite while the cheese is still melty and the crust crispiest. This dish is a real crowd-pleaser, combining simple ingredients executed with care for outstanding results.
How to Serve Longhorn Steakhouse Parmesan Crusted Chicken Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few basil leaves can add a delightful pop of color and brightness that complements the rich cheese flavors. Some freshly grated Parmesan on top adds a flavorful flourish and an elegant touch.
Side Dishes
This dish pairs wonderfully with light, fresh sides like a crisp green salad dressed in lemon vinaigrette or roasted seasonal vegetables to balance the richness. Creamy mashed potatoes or buttery rice pilaf also fit perfectly if you want an extra comforting, hearty meal.
Creative Ways to Present
For a fun twist, try serving the chicken on a bed of garlic butter pasta or alongside a colorful ratatouille for a vibrant plate. You can also cut the chicken into strips for sharing appetizer-style or pack it in a warm pita with greens for a tasty lunch variation.
Make Ahead and Storage
Storing Leftovers
Any leftovers from the Longhorn Steakhouse Parmesan Crusted Chicken Recipe should be stored in an airtight container in the refrigerator. Make sure to cool the chicken to room temperature before sealing it to maintain the best texture and avoid sogginess.
Freezing
You can freeze leftover cooked chicken wrapped tightly in foil or plastic wrap followed by a freezer-safe bag. It’s best to consume frozen leftovers within 2 months for optimal flavor and texture. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, uncovered, so the crust stays crispy rather than becoming soggy in the microwave. If you’re in a hurry, a quick flash under the broiler for 1-2 minutes after warming can revive the crunchy topping nicely.
FAQs
Can I use other cheeses instead of the blend listed?
Absolutely! While the Gruyere, Cheddar, Parmesan, and Fontina blend offers the perfect balance of flavor and meltiness, you can experiment with mozzarella, Monterey Jack, or even a little blue cheese for a different twist.
Is it necessary to marinate the chicken overnight?
Not at all. While marinating overnight yields deeper flavor, even 30 minutes will enhance the chicken deliciously. Just try not to skip marination entirely to keep the meat juicy and well-seasoned.
Can I make this recipe gluten-free?
Yes! Substitute the Panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Make sure your cheeses and marinade are gluten-free as well, and you’re good to go.
What if I don’t have Lea & Perrin’s Chicken Marinade?
No worries! You can substitute with a combination of soy sauce, Worcestershire sauce, garlic, and a bit of lemon juice for a similar tangy, savory effect that complements the chicken beautifully.
How do I avoid the chicken drying out during cooking?
Cooking at medium heat and not overcooking is key. Sear the chicken well, then finish it in the oven under the broiler just long enough to melt and brown the toppings. Using the marinade and the cheese sauce also helps keep the meat moist and flavorful.
Final Thoughts
The Longhorn Steakhouse Parmesan Crusted Chicken Recipe is one of those dishes that feels special but comes together with surprisingly simple steps and ingredients. It’s rich, crispy, and packed with amazing flavor, making it a perfect recipe to add to your dinner rotation or showcase at your next gathering. I encourage you to try it out and savor every bite—there’s a reason why this dish is such a beloved favorite!
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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 and Broiling
- Cuisine: American
Description
This Longhorn Steakhouse Parmesan Crusted Chicken recipe features tender marinated chicken breasts topped with a rich, creamy cheese sauce and a golden, buttery panko breadcrumb crust. The combination of Gruyere, white Cheddar, Parmesan, and Fontina cheeses provides a deliciously complex flavor layered over perfectly cooked skillet-seared chicken, finished under the broiler for a crisp, cheesy topping.
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, shredded
- 1 tablespoon Parmesan cheese, shredded
- 2 ounces Fontina cheese, shredded
- 1/2 cup cheese blend (reserve from above cheeses)
Additional Ingredients
- 1/2 cup Panko breadcrumbs
- 1 tablespoon melted butter
- 1/2 cup heavy cream
Instructions
- Marinate Chicken: Slice chicken breasts horizontally to create thinner cutlets. Place them in a zip-top bag and pour in 1 cup Lea & Perrin’s Chicken Marinade. Seal the bag and refrigerate for at least 30 minutes to allow the flavors to infuse, though marinating overnight is best for optimal taste.
- Cook Chicken: Heat a large skillet over medium heat and add 2 teaspoons vegetable oil. Remove the chicken from the marinade and cook for 6-7 minutes on one side until lightly browned, then flip and cook for an additional 4-5 minutes until cooked through. Remove chicken from the pan and set aside.
- Prepare Cheese Sauce: Combine shredded Gruyere, white Cheddar, Parmesan, and Fontina cheeses to create the cheese blend. In a small skillet over low heat, warm 1/2 cup heavy cream and gradually add 1/2 cup of the cheese blend, stirring gently until melted and smooth to form a creamy cheese sauce.
- Butter Panko Breadcrumbs: In a small bowl, toss 1/2 cup Panko breadcrumbs with 1 tablespoon melted butter until evenly coated to ensure a crispy, golden topping.
- Assemble for Broiling: Preheat the oven broiler. Place the cooked chicken breasts on an oven-safe dish. Spoon the warm cheese sauce evenly over each piece, then sprinkle the remaining cheese blend on top. Finally, cover with the buttered Panko breadcrumbs for a crunchy crust.
- Broil Chicken: Place the dish under the preheated broiler for 3-4 minutes, watching carefully until the cheese becomes bubbly and the breadcrumbs turn golden brown, achieving a perfect crust without burning.
- Serve: Remove from the oven and serve immediately while hot, enjoying the crispy, cheesy crust over tender marinated chicken.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Keep a close eye while broiling to prevent the breadcrumbs and cheese from burning.
- For a lighter option, substitute heavy cream with whole milk, though the sauce will be less rich.
- This recipe yields two servings but can be easily doubled for more portions.
