🧀 Longhorn Steakhouse Parmesan Crusted Chicken Copycat: The Ultimate Cheesy Dinner
Hello, food fanatics! Jason Griffith here, and today we are tackling a menu item that has achieved legendary status among steakhouse aficionados: the Parmesan Crusted Chicken from Longhorn Steakhouse.
This isn’t just any chicken breast—it’s a marinated, perfectly cooked cut topped with a ridiculously creamy, gooey, four-cheese sauce, sprinkled with crispy Panko, and broiled until golden. It’s the kind of dish that makes you close your eyes and savor every cheesy, crunchy bite. And the best part? We’re going to recreate that restaurant magic right in your kitchen with a recipe that is surprisingly straightforward.
Forget the long drive and the wait time. You deserve this kind of comfort food perfection tonight.
❤️ Why I Love This Recipe
This recipe is more than just a copycat; it’s a commitment to flavor and texture.
- The Marinade is Key: The pre-cook marinade ensures the chicken remains incredibly juicy and tender, setting it apart from dry, boring chicken breasts.
- A Four-Cheese Dream: We don’t settle for just Parmesan. The blend of Gruyère, white Cheddar, Fontina, and Parmesan creates a complex, stretchy, and utterly luxurious topping that melts beautifully.
- The Crunch Factor: The buttery Panko topping is non-negotiable. It provides that essential, satisfying crispness that contrasts perfectly with the creamy cheese below.
- Restaurant Quality at Home: This dish feels special. It’s perfect for a weekend date night but easy enough to pull off on a busy Tuesday. If you enjoy cozy, hearty chicken dinners, this is one to add to your rotation, perhaps alongside a big bowl of Classic Spaghetti Recipe with Homemade Sauce.
🍽️ Ingredients List
| Component | Ingredient | Quantity | Notes |
| For the Chicken | Chicken Breasts | 12 ounces (2 portions) | Sliced horizontally to create 4 thinner cutlets. |
| Lea & Perrin’s Chicken Marinade | 1 cup | Or another savory, slightly acidic chicken marinade. | |
| Vegetable Oil | 2 teaspoons | For searing. Olive oil works too. | |
| For the Cheese Blend | Gruyère Cheese, shredded | 1 ounce | Adds nutty complexity. |
| White Cheddar, shredded | 4 ounces | For sharp flavor and great melt. | |
| Parmesan Cheese, shredded | 1 tablespoon | The essential salty bite. | |
| Fontina Cheese, shredded | 2 ounces | For incredible stretch and mild flavor. | |
| For the Cheese Sauce | Heavy Cream | 1/2 cup | The base of the creamy sauce. |
| Cheese Blend (from above) | 1/2 cup | Reserved for making the sauce. | |
| For the Topping | Panko Bread Crumbs | 1/2 cup | Provides the best crispy texture. |
| Melted Butter | 1 tablespoon | To brown the Panko beautifully. |
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🥑 Swaps and Notes
- Chicken Marinade: If you don’t have Lea & Perrin’s, use a mix of soy sauce, Worcestershire sauce, a splash of lemon juice, and garlic powder.
- Cheese Blend: If you can’t find Fontina or Gruyère, feel free to substitute with Provolone, Monterey Jack, or even Mozzarella, though the flavor profile will change slightly. Just ensure you keep the white Cheddar for the best flavor.
- Bread Crumbs: While Panko offers the most crunch, regular Italian-style bread crumbs can be used in a pinch.
- Prep Tip: Shredding your own cheese is always recommended, as pre-shredded varieties contain anti-caking agents that hinder a smooth melt.
🔪 Step-by-Step Instructions
Prep Time: 15 minutes (plus marinating time) Cook Time: 20 minutes Total Time: 35 minutes (plus marinating time)Servings: 2
1. Marinate the Chicken
- Slice the two chicken breasts in half horizontally to create four thinner cutlets (or “scaloppine”).
- Place the chicken pieces in a zip-top bag and pour in the 1 cup of Lea & Perrin’s Chicken Marinade.
- Refrigerate for at least 2 hours, or up to overnight for maximum flavor and tenderness.
2. Prepare the Cheese Mixture and Sauce
- In a bowl, toss together the Gruyère, white Cheddar, Parmesan, and Fontina cheeses. This is your main Cheese Blend.
- To make the Cheese Sauce, gently heat the heavy cream in a small saucepan over medium-low heat. Do not let it boil.
- Add 1/2 cup of the main Cheese Blend to the warm cream, stirring constantly until the sauce is smooth, creamy, and well combined. Remove from heat.
3. Cook the Chicken
- In a large skillet, heat the 2 teaspoons of vegetable oil over medium heat.
- Remove the marinated chicken from the bag, allowing any excess marinade to drip off. Discard the remaining marinade.
- Cook the chicken breasts in the hot skillet for about 6-7 minutes on one side until deeply golden brown.
- Flip and cook for another 4-5 minutes until the chicken is fully cooked through (internal temperature of 165∘F) and golden.
4. Assemble and Broil
- Preheat your broiler. Place the cooked chicken cutlets in an oven-safe dish or on a baking sheet.
- Spoon the prepared cheese sauce evenly over the top of each piece of chicken.
- Top generously with the remaining shredded Cheese Blend.
- In a separate small bowl, mix the Panko bread crumbs with the 1 tablespoon of melted butter. Sprinkle this buttery mixture over the cheese-topped chicken.
- Broil for 3-4 minutes, or until the cheese is bubbly, melted, and the Panko topping is perfectly golden brown and crispy. Watch it carefully to prevent burning!
- Serve immediately.
💡 Tips for Success
- Thin Cutlets for Speed: Slicing the chicken breasts horizontally shortens the cooking time dramatically and ensures the chicken is tender when it goes under the broiler.
- The Right Broiler Distance: Place the oven-safe dish on an upper rack, but not the very top one. You want the heat to melt the cheese and toast the Panko without scorching the tops.
- Room Temp Cheese: Allow your shredded cheese to sit out for about 15 minutes before making the sauce. This helps it melt into the cream more smoothly.
🥂 Serving Suggestions and Pairings
This rich and comforting chicken dish pairs beautifully with a variety of sides.
- For a Classic Steakhouse Feel: Serve with creamy mashed potatoes and steamed asparagus or green beans.
- For a Lighter Meal: A fresh, crisp Caesar Salad is the perfect counterpoint to the richness of the cheese.
- The Perfect Wine: A crisp, unoaked Chardonnay or a light, bright Pinot Grigio will cut through the cheesy richness. For a red, try a light-bodied Pinot Noir.
📊 Nutritional Information (Per Serving)
The values below are approximate and based on 1/2 of the entire recipe (2 chicken cutlets).
| Nutrient | Approximate Value |
| Calories | 620−680 |
| Protein | 65g |
| Fat | 40−45g |
| Carbohydrates | 10g |
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❄️ Storage and Leftover Tips
Leftover Parmesan Crusted Chicken should be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: The best way to revive the crispness is in a toaster oven or a standard oven. Preheat to 350∘F (175∘C), place the chicken on a baking sheet, and heat for 10–12 minutes, or until warmed through. Microwaving will heat it quickly, but the topping will lose its desirable crunch.
🔗 More Recipes You Will Love
If you loved the cheesy comfort of this Parmesan Crusted Chicken, you might enjoy these other crowd-pleasing chicken and comfort food recipes:
- A Cheesy One-Pan Dinner: Try my favorite This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit for an easy weeknight fix.
- The Ultimate Party Snack: Need a cheesy appetizer? You can’t go wrong with these Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
- Cozy Comfort Food: For a dish with deep Southern flavor, whip up a batch of This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort.
- The Go-To Chicken Dinner: Another cozy, crowd-pleasing favorite is These Chicken Enchiladas are My Go-To for Cozy Crowd-Pleasing Dinners.
Final Thoughts
There’s something deeply satisfying about taking a restaurant favorite and mastering it in your own kitchen. This Longhorn Parmesan Crusted Chicken is truly an elevated weeknight dinner, proving that high-end flavor doesn’t have to mean high-end effort.
Give this recipe a try, and let me know how it turned out! Did you use all four cheeses? Did you perfect the Panko crunch?
Want more cozy copycat recipes or have a specific dish you’d like me to tackle next? Let me know in the comments below!
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