Description
Longhorn Steakhouse Parmesan Crusted Chicken features tender, marinated chicken breasts topped with a rich, creamy cheese sauce and a crispy Parmesan breadcrumb crust. This comforting dish combines a blend of Gruyere, white Cheddar, Parmesan, and Fontina cheeses, broiled to golden perfection for a deliciously cheesy and crunchy finish.
Ingredients
Scale
Chicken and Marinade
- 12 ounces chicken breasts (2 portions)
- 1 cup Lea & Perrin’s Chicken Marinade
- 2 teaspoons vegetable oil
Cheese Blend and Sauce
- 1 ounce Gruyere cheese, shredded
- 4 ounces white Cheddar, shredded
- 1 tablespoon Parmesan cheese, shredded
- 2 ounces Fontina cheese, shredded
- 1/2 cup heavy cream
- 1/2 cup cheese blend (reserved from shredded cheeses)
Breadcrumb Topping
- 1/2 cup Panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Marinate the Chicken: Slice the chicken breasts horizontally into two thin cutlets. Place them in a zip-top bag with 1 cup of Lea & Perrin’s Chicken Marinade and refrigerate for at least 30 minutes, preferably overnight, to enhance the flavor.
- Cook the Chicken: Heat a large skillet over medium heat and add 2 teaspoons of vegetable oil. Remove the chicken from marinade and cook for 6-7 minutes on one side until lightly browned, then flip and cook for an additional 4-5 minutes. Ensure the chicken is cooked through and has a golden crust.
- Prepare the Cheese Blend and Sauce: Combine Gruyere, white Cheddar, Parmesan, and Fontina cheeses. In a small skillet over low heat, warm the heavy cream and stir in 1/2 cup of the cheese blend until melted and smooth, forming a creamy cheese sauce.
- Prepare Breadcrumbs: Toss Panko breadcrumbs with melted butter to evenly coat them, which will create a crispy and flavorful topping.
- Assemble for Broiling: Preheat your oven’s broiler. Place the cooked chicken breasts in an oven-safe dish. Spoon the warm cheese sauce over the chicken, sprinkle the remaining shredded cheese blend on top, and finish with the buttered Panko breadcrumbs.
- Broil the Chicken: Place the dish under the broiler for 3-4 minutes or until the cheese is bubbly and the breadcrumbs are golden brown and crispy. Watch carefully to prevent burning.
- Serve: Remove from the oven and serve the parmesan crusted chicken hot for a satisfying, cheesy meal.
Notes
- Marinating overnight intensifies the flavor and tenderizes the chicken.
- Use an oven-safe skillet or transfer chicken to a broiler-safe dish before broiling to ensure safety.
- Keep a close eye during broiling to avoid burning the breadcrumb topping.
- Panko breadcrumbs provide a lighter, crispier texture than regular breadcrumbs.
- For a lower-fat version, substitute heavy cream with half-and-half or whole milk cream mixture, but the sauce may be less rich.
