Parmesan Crusted Chicken

Longhorn Steakhouse Parmesan Crusted Chicken Recipe

Parmesan Crusted Chicken

Parmesan Crusted Chicken


For the Chicken:

  • 12 ounces chicken breasts (2 portions)
  • 1 cup Lea & Perrin’s Chicken Marinade
  • 2 teaspoons vegetable oil

For the Panko Bread Crumbs:

  • 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 above cheese blend)


  1. Marinate the Chicken:
    • Slice the chicken breasts in half horizontally to create thin fillets.
    • Place the chicken fillets into a zip-top bag and pour in the Lea & Perrin’s Chicken Marinade.
    • Marinate for at least 30 minutes. For best results, marinate overnight in the refrigerator.
  2. Cook the Chicken:
    • Heat a large skillet over medium heat and add the vegetable oil.
    • Once the oil is hot, add the marinated chicken fillets.
    • Cook for 6 to 7 minutes on one side until lightly browned, then flip and cook for an additional 4 to 5 minutes on the other side.
    • Remove the chicken from the skillet and set aside.
  3. Prepare the Panko Bread Crumbs:
    • In a small bowl, combine the Panko bread crumbs with the melted butter.
    • Toss until the crumbs are evenly coated with butter.
  4. Prepare the Cheese Blend:
    • In a medium bowl, mix together the shredded Gruyere, white Cheddar, Parmesan, and Fontina cheeses.
  5. Make the Cheese Sauce:
    • In a small skillet, heat the heavy cream over low heat.
    • Gradually add 1/2 cup of the cheese blend to the cream, stirring constantly until the cheese is fully melted and the sauce is smooth.
  6. Assemble and Broil:
    • Preheat your oven to broil.
    • Place the cooked chicken fillets on an oven-safe dish or pan.
    • Spoon about 1 tablespoon of the cheese sauce over each chicken fillet.
    • Sprinkle the shredded cheese blend evenly over the chicken fillets.
    • Top each fillet with the buttered Panko bread crumbs.
    • Place the dish under the broiler and broil for 3 to 4 minutes, or until the cheese is melted and the bread crumbs are golden brown.
  7. Serve:
    • Remove from the oven and serve immediately. Garnish with fresh parsley if desired.
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