Longhorn Steakhouse Parmesan Crusted Chicken Recipe

By Stephanie Manley Published May 11, 2016, Last Updated September 25, 2025

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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.

A plated piece of copycat Longhorn parmesan crusted chicken on an embossed blue plate. The golden-brown panko and herb topping is in sharp focus, with the full baking dish visible in the background.

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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 a 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 a 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 a silky cheese sauce that distributes evenly

n overhead view of the ingredients for parmesan crusted chicken on a wooden table. Pictured are several raw chicken breasts and glass bowls containing panko breadcrumbs, shredded cheese, grated parmesan, cream, and a liquid base.

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 generally 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 become more even in thickness, making them easier to cook.

An overhead shot of a glass baking dish containing the finished parmesan crusted chicken. The chicken is covered in a creamy sauce and a toasted panko breadcrumb topping garnished with herbs.

Instructions

Creating the Salt and Sugar Marinade

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

Preparing the Chicken

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

Creating the Cheese Sauce and Topping

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

Cooking the Chicken

Preheat the broiler and position the oven rack 6 inches from the heat source.
Remove chicken from the marinade and pat completely dry with paper towels.
Heat vegetable oil in a large skillet over medium heat.
Add chicken and cook for 6-7 minutes on the first side until golden brown.
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

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

A serving of Longhorn parmesan crusted chicken on a decorative blue plate. The focus is on the golden-brown, crispy panko and herb crust covering the tender chicken breast.

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 a 350°F oven for 8-10 minutes, or until warmed through. Avoid microwaves, as they can cause the coating to become soggy.
Freezing is not recommended, as the cheese topping doesn’t freeze well, and breadcrumbs lose their crispness.

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