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
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, 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.
