Longhorn Steakhouse Parmesan Crusted Chicken

I’ve always loved how the Longhorn Steakhouse Parmesan Crusted Chicken brings together ease of preparation with vibrant flavors. Using simple ingredients like tender chicken and parmesan, this dish is both effortless and delicious, making it a favorite in my kitchen. 

It was during a casual family dinner that I stumbled upon the idea of recreating Longhorn Steakhouse’s Parmesan Crusted Chicken at home. The memory of that evening—filled with laughter and the aroma of sizzling chicken—ignited my passion for perfecting this recipe. Over time, I’ve learned how its budget-friendly nature and simple preparation offer a delightful experience without breaking the bank. 

This recipe holds a special place in my weekly meal plan because it’s not only quick to prepare but also bursts with flavors that cater to all palates. It’s a healthy twist on a traditional favorite, effortlessly combining gourmet taste with everyday convenience, and I assure you, it will transform your usual chicken dinner into a standout meal that’s as satisfying to make as it is to eat. 

Why You’ll Love This Longhorn Steakhouse Parmesan Crusted Chicken ?

• Expert Cooking Techniques: I use a tried-and-true method of searing the chicken to lock in its natural juices, followed by baking it to achieve that perfect crust.
• Simplicity at Its Best: With just a handful of pantry staples, you can whip up this delicious dish without fuss, making it ideal for weekday dinners.
• Rich, Layered Flavors: The combination of savory parmesan and creamy crust creates a burst of flavor with every bite.
• Consistency and Versatility: Whether you’re a novice or a seasoned cook, this recipe is crafted to ensure consistent results every time.
• Time-Saver: Maximize your meal-prep efficiency without compromising on taste or quality, giving you more time to enjoy with loved ones.

Ingredients Notes

• Chicken Breasts: I choose farm-fresh, organic chicken for tenderness and rich flavor. It forms the juicy base, especially with proper seasoning. Ensure it’s thawed properly before cooking.
• Lea & Perrin’s Chicken Marinade: This marinade amplifies flavor and enhances moisture. I find marinating overnight works best for deep infusion.
• Vegetable Oil: Neutral oil is ideal for searing as it doesn’t overpower the chicken’s flavor, aiding in achieving a lovely, crisp crust.
• Panko Bread Crumbs: For texture, panko is unbeatable, offering a light, airy crunch. I prefer the Japanese brand for authenticity.
• Melted Butter: It brings richness to the crust, binding the crumbs beautifully. Clarified butter can enhance the nutty undertone.
• Gruyere Cheese: This cheese adds depth and subtle nutty notes. I source aged Gruyere for its complexity.
• White Cheddar: Sharp and tangy, cheddar contrasts well. I opt for an extra sharp variety to punch up flavor.
• Parmesan Cheese: Freshly grated Parmesan delivers savory umami richness. Avoid pre-grated to prevent texture issues.
• Fontina Cheese: Creamy and mild, Fontina balances the sharper cheeses, melting smoothly into the sauce. Always check for authenticity from Italy.
• Heavy Cream: Essential for a luscious sauce, heavy cream acts as a rich, velvety base. Avoid substitutes for best results.
• Cheese Blend: Combining cheeses in the blend provides a symphony of flavors for both the sauce and crust, enhancing complexity.

How to Make Longhorn Steakhouse Parmesan Crusted Chicken?

• Marinate the Chicken: Start by immersing the chicken breasts in Lea & Perrin’s Chicken Marinade for at least 30 minutes or overnight for optimal flavor. Make sure the chicken is evenly coated. The aroma will be enticing, hinting at the rich flavors to come.
• Sear the Chicken: Heat the vegetable oil in a skillet over medium-high heat. Once hot, sear the chicken breasts until golden brown on both sides, approximately 4-5 minutes per side. This step locks in the juices, delivering a juicy interior. The sizzling sound and delicious smell will let you know you’re on the right track.
• Prepare the Cheese Crust: Combine panko breadcrumbs with melted butter in a bowl, adding a pinch of salt. Mix thoroughly to ensure even binding. The panko should be light and airy yet adherent, ready to coat the chicken perfectly.
• Create the Cheese Sauce: In a separate saucepan, heat the heavy cream over medium heat until warm, but not boiling. Gradually stir in the cheese blend (Gruyere, White Cheddar, Parmesan, Fontina) until the mixture is smooth and creamy. The aroma should be rich and milky, with a silky texture ready to coat the back of your spoon.
• Assemble and Bake: Preheat your oven to 350°F (175°C). Layer each chicken breast with the cheese sauce, then top with the panko mixture. Place the prepared chicken in a baking dish and bake for 15-20 minutes, or until the cheese is bubbling and golden brown.
• Final Touches: Once baked, rest the chicken for a few minutes to allow the juices to settle. Your finished dish should have a crisp, golden crust and a ooey-gooey cheese layer beneath it. Enjoy the combination of textures and flavors that make this dish truly standout!

Expert Cooking Tips

• Ensure chicken breasts are of even thickness by pounding them lightly. This promotes uniform cooking and prevents drying out.
• For extra flavor, I add cracked black pepper to the panko mixture—this enhances the crust’s taste without overwhelming the cheese.
• Use a digital thermometer to check chicken’s internal temperature. It should reach 165°F to ensure it’s cooked through safely.
• I preheat my skillet before searing to create the perfect, golden crust—increasing both flavor and texture.
• Always allow the chicken to rest after baking; this helps retain the juices and makes for a more succulent dish.
• Mix grated cheeses at room temperature; they melt smoother and blend seamlessly into the cheese sauce.

Storage Tips

• Store leftover chicken in an airtight container in the fridge for up to 3 days to maintain freshness.
• Freeze individual portions in freezer-safe bags, removing as much air as possible to avoid freezer burn.
• Reheat in the oven at 350°F until warm; this preserves the crust’s texture better than microwaving.
• Use a food-safe thermometer when reheating to ensure chicken reaches an internal temperature of 165°F.
• If freezing, wrap the chicken in foil before placing it in a bag; this helps prevent moisture loss.
• Label and date your frozen packages to keep track of storage times and ensure quality.

Variations and Substitutions

• For a gluten-free version, replace panko breadcrumbs with crushed gluten-free crackers.
• To make it dairy-free, use vegan cheese and a non-dairy cream alternative in your sauce.
• For a nutty twist, I sprinkle chopped almonds or walnuts over the topping before baking.
• Experiment by adding a layer of thinly sliced apples beneath the cheese for a subtle fruity flavor.
• Try smoked paprika in the cheese sauce to add a hint of smoky depth and color.
• Substitute Provolone with mozzarella or gouda for a distinct cheesy flavor profile.

What to Serve with Longhorn Steakhouse Parmesan Crusted Chicken?

• Garlic Mashed Potatoes: Creamy and buttery, their mellow flavor complements the rich, cheesy chicken perfectly.
• Roasted Asparagus: Lightly charred and crisp, this side contrasts beautifully with the tender chicken.
• Caesar Salad: Offers a refreshing crunch and bold dressing that balances the savory chicken dish.
• Grilled Corn on the Cob: With a hint of sweetness, it pairs well with the cheese’s salty notes.
• Buttery Bread Rolls: Ideal for mopping up every last bit of cheesy sauce, adding comfort.
• Creamy Polenta: Provides a smooth, hearty base that highlights the chicken’s crusty exterior.
• Brussels Sprouts with Balsamic Reduction: Their earthy flavor and sweet glaze offer a sophisticated touch.
• Herb Quinoa: Nutritious with a nutty note that complements the chicken’s texture and flavor.
• Zucchini Noodles: A light, healthy contrast to the dish’s richness, offering a delightful crunch.

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