Longhorn Steakhouse Parmesan Crusted 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

Cheese Blend:

1 ounce Gruyere cheese, shredded

4 ounces white Cheddar, shredded

1 tablespoon Parmesan cheese, shredded

2 ounces Fontina cheese, shredded

Cheese Sauce:

1/2 cup heavy cream

1/2 cup cheese blend


Marinating the Chicken:

Prepare the chicken: Slice the chicken breasts in half horizontally to create thinner pieces. Place them in a zip-top bag and add Lea & Perrin’s Chicken Marinade. Allow the chicken to marinate for at least 30 minutes, preferably overnight for maximum flavor infusion.

Cooking the Chicken:

2. Heat the skillet: Heat a large skillet over medium heat and add vegetable oil. Once hot, add the marinated chicken breasts and cook for 6 to 7 minutes on one side until lightly browned. Flip and cook for an additional 4 to 5 minutes on the other side.

Preparing the Cheese Blend:

3. Combine cheeses: In a bowl, mix together the shredded Gruyere, white Cheddar, Parmesan, and Fontina cheeses to create a flavorful blend.

Making the Cheese Sauce:

4. Heat the cream: In a small skillet, heat the heavy cream over low heat. Add 1/2 cup of the cheese blend and stir until melted and smooth.

Assembling the Dish:

5. Coat with breadcrumbs: In a separate bowl, toss the Panko breadcrumbs with melted butter until coated.

Broil the chicken: Place the cooked chicken breasts on an oven-safe dish or pan. Top each piece with cheese sauce, followed by the shredded cheese blend, and finish with the buttered Panko breadcrumbs.

Broil to perfection: Set your oven to broil and place the assembled chicken under the broiler for 3 to 4 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.