Longhorn Steakhouse Parmesan Crusted Chicken


For the Chicken:
12 ounces chicken breasts (2 portions)
1 cup Lea & Perrin’s Chicken Marinade
2 teaspoons vegetable oil
1/2 cup Panko bread crumbs
1 tablespoon melted butter

For the Cheese Blend:
1 ounce Gruyere cheese, shredded
4 ounces white Cheddar, shredded
1 tablespoon Parmesan cheese, shredded
2 ounces Fontina cheese, shredded

For the Cheese Sauce:
1/2 cup heavy cream
1/2 cup cheese blend (from the cheese blend above)


Marinate the Chicken:
Slice the chicken breasts in half horizontally.
Place the chicken pieces in a zip-top bag with the marinade.
Refrigerate for at least 2 hours, preferably overnight for best results.

Prepare the Cheese Mixture and Sauce:
In a bowl, toss together Gruyere, white Cheddar, Parmesan, and Fontina cheeses.
To make the cheese sauce, gently heat the heavy cream in a small skillet over medium-low heat.
Add 1/2 cup of the cheese blend to the cream, stirring until the sauce is smooth and well combined.

Cook the Chicken:
In a large skillet, heat the vegetable oil over medium heat.
Remove the marinated chicken from the bag, allowing any excess marinade to drip off.
Cook the chicken breasts for about 6-7 minutes on one side until golden brown, then flip and cook for another 4-5 minutes until fully cooked and golden.

Assemble and Broil:
Preheat your broiler.
Place the cooked chicken breasts in an oven-safe dish.
Spoon the cheese sauce evenly over each piece of chicken.
Top with the remaining shredded cheese blend.
Mix the Panko bread crumbs with the melted butter and sprinkle over the cheese-topped chicken.
Broil for 3-4 minutes, or until the cheese is bubbly and the Panko topping is golden brown.

Prep Time: 15 minutes (plus marinating time) | Cooking Time: 20 minutes | Total Time: 35 minutes (plus marinating time)

Servings: 2 servings

Enjoy this delicious and cheesy crusted chicken breast, perfect for a satisfying dinner!

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