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Longhorn Steakhouse Parmesan Crusted Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 61 reviews
  • Author: Kimberly
  • 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 chicken breasts marinated in a savory Lea & Perrin’s Chicken Marinade, pan-seared to perfection, and topped with a rich blend of Gruyere, white Cheddar, Parmesan, and Fontina cheeses. Finished under the broiler with a buttery Panko breadcrumb crust, this dish delivers a deliciously crispy, cheesy crust with a juicy interior, perfect for a comforting yet elegant meal.

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

Sauce and Topping

  • 1/2 cup heavy cream
  • 1/2 cup cheese blend (prepared from above cheeses)
  • 1/2 cup Panko breadcrumbs
  • 1 tablespoon melted butter

Instructions

  1. Marinate the Chicken: Slice the chicken breasts horizontally to create thinner portions. Place them in a zip-top bag and pour in 1 cup of Lea & Perrin’s Chicken Marinade. Seal the bag, ensure the chicken is well-coated, and marinate for at least 30 minutes or preferably overnight for enhanced flavor.
  2. 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 for 6-7 minutes on one side until lightly browned, then flip and cook for an additional 4-5 minutes until cooked through and golden on both sides.
  3. Prepare the 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 add half a cup of the cheese blend. Stir gently until the cheese melts and the sauce is smooth and creamy.
  4. Prepare the Panko Topping: In a bowl, toss the Panko breadcrumbs with the melted butter until the crumbs are evenly coated. This will create a crunchy, golden topping once broiled.
  5. Assemble for Broiling: Preheat your oven’s broiler. Place the cooked chicken breasts on an oven-safe dish. Spoon the warm cheese sauce over the chicken, then sprinkle the remaining shredded cheese blend evenly on top. Finally, add the buttered Panko breadcrumbs as a crust.
  6. Broil the Chicken: Place the dish under the broiler for 3-4 minutes, watching carefully until the cheese is bubbly and the breadcrumbs are golden brown and crispy. Remove from the oven promptly to prevent burning.
  7. Serve: Serve the Parmesan crusted chicken hot, allowing the gooey cheese and crunchy topping to shine as a delicious main course.

Notes

  • For best flavor, marinate the chicken overnight but a minimum of 30 minutes will still enhance taste.
  • Keep a close eye while broiling to avoid burning the breadcrumbs.
  • Feel free to substitute the cheese blend with your favorite melting cheeses for variation.
  • This dish pairs well with a fresh green salad or roasted vegetables.
  • Use fresh Panko breadcrumbs for the best texture.

Find it online: https://slsrecipes.com/longhorn-steakhouse-parmesan-crusted-chicken-recipe-4/