Longhorn Steakhouse Parmesan Crusted Chicken Recipe

When you’re staring at another package of boneless, skinless chicken breasts, wondering how to transform them into something extraordinary, this Longhorn Steakhouse Parmesan Crusted Chicken recipe is your answer.

What makes this dish special isn’t just the four-cheese blend or crispy panko crust, it’s how Longhorn elevates an ordinary chicken breast into restaurant-quality perfection. The secret lies in their marinade and the generous layer of melted cheese that creates an irresistible golden crust.

Just like at Longhorn Steakhouse, where they pride themselves on never using frozen meat, this recipe delivers that same fresh, tender texture that makes their chicken memorable. It’s perfect for busy weeknights when you want something special without spending hours in the kitchen.

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Why This Recipe Works

The key to replicating Longhorn’s famous dish lies in three crucial steps: proper marination for deep flavor penetration, creating perfectly even chicken thickness for uniform cooking and building a luxurious cheese sauce that melts beautifully under the broiler. The combination of four different cheeses creates complex flavors and exceptional melting properties.

Ingredients

Marinated Chicken

• Boneless, skinless chicken breasts – Choose large, thick breasts for best results when butterflied
• Salt – Enhances the flavor of the chicken, and helps to tenderize the meat
• Sugar – Enhances the flavor of the chicken
• Vegetable oil – Creates non-stick surface and helps with browning

Cheese Blend & Coating

• Panko breadcrumbs – create a light, crispy texture superior to regular breadcrumbs.
• Butter – Helps breadcrumbs brown and adds rich flavor
• Gruyere cheese – Contributes nutty, complex flavor and excellent melting properties
• White cheddar cheese – Adds sharp, tangy notes and creamy texture
• Parmesan cheese – Provides salty, umami depth and helps create a golden crust
• Fontina cheese – Delivers smooth melting and mild, buttery flavor
• Heavy cream – Creates silky cheese sauce that distributes evenly

How to Make Longhorn Parmesan Crusted Chicken

I like to start this recipe out with large chicken breasts and cut them in half horizontally. The large chicken breasts that I get are normally about the size of my palm. If yours are smaller, you could simply pound them out with a mallet. When you pound them out with a mallet they are more even in thickness and it will make them easier to cook.

I marinate the chicken with Lea & Perrin’s Chicken Marinade (it is in a bottle with a tan and green wrapper). I think this is a great marinade, as it packs in a lot of flavors. If you don’t have this on hand, you could use a little Italian dressing, it won’t be quite the same, but I think the marinade is critical to the dish.

Instructions

Creating the Salt and Sugar Marinade

1. In a large bowl, combine two tablespoons of kosher salt, two tablespoons of granulated sugar, 2 cups of water, one teaspoon of garlic powder, one teaspoon of onion powder, and 1/2 teaspoon of black pepper.
2. Whisk until salt and sugar completely dissolve.

Preparing the Chicken

3. Slice chicken breasts horizontally in half to create thinner, even pieces approximately 1/2 inch thick.
4. Place chicken pieces in a zip-top bag and pour salt-sugar marinade over the chicken, ensuring all pieces are submerged.
5. Seal the bag and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor. Longer marinating creates more tender results.

Creating the Cheese Sauce and Topping

6. Combine all shredded cheeses (Gruyere, white cheddar, Parmesan, and Fontina) in a bowl and mix well.
7. Set aside 1/2 cup of cheese blend for sauce. Reserve remaining cheese for topping.
8. Combine heavy cream with reserved 1/2 cup cheese blend in a small saucepan over low heat.
9. Stir constantly until the cheeses melt and create a smooth, creamy sauce. Keep warm and set aside.
10. In a small bowl, combine panko breadcrumbs with melted butter, tossing until evenly coated.

Cooking the Chicken

11. Preheat the broiler and position the oven rack 6 inches from the heat source.
12. Remove chicken from the marinade and pat completely dry with paper towels.
13. Heat vegetable oil in a large skillet over medium heat.
14. Add chicken and cook for 6-7 minutes on the first side until golden brown.
15. Flip the chicken and cook on the second side for 4-5 minutes until its internal temperature reaches 165°F and the outside edges are lightly browned.

Adding the Crust

16. Transfer cooked chicken to an oven-safe baking dish.
17. Spread approximately one tablespoon of warm cheese sauce over each chicken breast.
18. Generously sprinkle the remaining cheese blend over the sauce, pressing gently to adhere.
19. Top each breast with buttered panko breadcrumbs, distributing evenly.
20. Broil for 3-4 minutes until cheese is bubbly and breadcrumbs are golden brown.
21. Let rest for 2 minutes before serving to allow the cheese to set slightly.

Storage & Reheating Instructions

• Refrigerator Storage: Leftover chicken can be stored in an airtight container for up to 3 days, and cheese sauce can be stored separately for up to 5 days.
• Reheating Method: Reheat in 350°F oven for 8-10 minutes until warmed. Avoid microwaves as they can make the coating soggy.
• Freezing: Not recommended, as the cheese topping doesn’t freeze well, and breadcrumbs lose their crispness.

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