Description
Experience the rich and savory flavors of Longhorn Steakhouse Parmesan Crusted Chicken, featuring tender marinated chicken breasts topped with a luxurious blend of Gruyere, white Cheddar, Parmesan, and Fontina cheeses, finished with a crispy buttered Panko breadcrumb crust and broiled to golden perfection.
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 cheese, shredded
- 1 tablespoon Parmesan cheese, shredded
- 2 ounces Fontina cheese, shredded
- 1/2 cup heavy cream
- 1/2 cup cheese blend (combination of the above cheeses)
Breadcrumb Topping
- 1/2 cup Panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Marinate the Chicken: Slice the chicken breasts horizontally into thinner portions. Place them in a zip-top bag and pour in 1 cup of Lea & Perrin’s Chicken Marinade. Seal the bag and refrigerate for at least 30 minutes, preferably overnight, to allow the flavors to penetrate the meat.
- 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 in the skillet for 6-7 minutes on one side until lightly browned, then flip and cook for another 4-5 minutes until the chicken is cooked through and has a nice golden color.
- Prepare the Cheese Blend and Sauce: In a small bowl, combine shredded Gruyere, white Cheddar, Parmesan, and Fontina cheeses to create a cheese blend. In a small skillet over low heat, warm the heavy cream along with 1/2 cup of this cheese blend, stirring gently until the cheese melts and forms a smooth sauce. Keep warm.
- Prepare the Breadcrumb Topping: In a bowl, toss the Panko breadcrumbs with melted butter until they are evenly coated. This will help them crisp up nicely when broiled.
- Assemble for Broiling: Preheat your oven broiler. Place the cooked chicken breasts onto an oven-safe dish. Spoon the warm cheese sauce over each piece of chicken, then evenly sprinkle the remaining cheese blend on top. Finish by adding the buttered Panko breadcrumb mixture over the cheese layer.
- Broil the Chicken: Place the dish under the broiler and cook for 3-4 minutes. Watch carefully and broil until the cheese is bubbly and the breadcrumbs have turned a golden, crispy brown.
- Serve: Remove from the oven and serve the Parmesan crusted chicken hot, enjoying the perfect combination of creamy, cheesy sauce and crunchy topping.
Notes
- Marinate chicken overnight for best flavor and tenderness.
- Keep a close eye during broiling to prevent burning.
- Use an oven-safe skillet or dish for broiling.
- Panko breadcrumbs add a light, crispy texture compared to regular breadcrumbs.
- This dish pairs well with steamed vegetables or a light salad.
