Have you ever sat at Longhorn Steakhouse, taken that first bite of their Parmesan Crusted Chicken, and thought, “How can I make this at home?” Well, good news — you absolutely can! This copycat recipe will guide you step-by-step to recreate that mouthwatering, golden-crusted chicken bursting with creamy cheese and crispy Panko crumbs.
It’s simple, comforting, and downright irresistible — just the kind of meal that makes everyone at the dinner table go quiet for a moment, savoring every bite. Ready to bring the steakhouse home? Let’s get cooking!
1. What Is Longhorn Steakhouse Parmesan Crusted Chicken?
If you’ve ever visited Longhorn Steakhouse, you’ve probably fallen in love with their Parmesan Crusted Chicken. It’s a juicy, flavorful chicken breast topped with a rich cheese blend and a crispy, buttery Panko crust.
This dish perfectly balances creamy and crunchy textures, with a savory tang from the Parmesan that ties it all together. It’s comfort food elevated to restaurant-quality excellence — and now, you can make it right in your kitchen.
2. Why You’ll Love This Recipe
What makes this recipe special? Well, it’s more than just a copycat; it’s a homemade experience. You’re in control of every ingredient — from the marinade to the cheese blend.
Here’s why it’ll become a family favorite:
It’s quick and easy – You can make it in under an hour.
It’s creamy and crispy – The cheese sauce and Panko crumbs make the perfect duo.
It tastes like the real thing – The flavors mimic Longhorn Steakhouse’s version so closely, you might forget you’re not dining out.
3. Ingredients You’ll Need
Let’s take a closer look at what makes this dish so flavorful and satisfying.
Chicken & Marinade:
12 ounces chicken breasts (2 portions)
1 cup Lea & Perrin’s Chicken Marinade
2 teaspoons vegetable oil
Crispy Topping:
1/2 cup Panko bread crumbs
1 tablespoon melted butter
Cheese Blend:
1 ounce Gruyere cheese, shredded
4 ounces white Cheddar, shredded
1 tablespoon Parmesan cheese, shredded
2 ounces Fontina cheese, shredded
Cheese Sauce:
1/2 cup heavy cream
1/2 cup cheese blend
Each ingredient plays its role — from the tangy marinade that tenderizes the chicken to the creamy cheeses that create that signature golden crust.
4. Step-by-Step Instructions
Follow these simple steps to recreate Longhorn Steakhouse Parmesan Crusted Chicken at home:
Slice chicken breasts in half horizontally and place them into a zip-top bag with the marinade. Let it rest for at least 30 minutes, or better yet, overnight.
Heat a large skillet over medium heat and add vegetable oil.
Cook the chicken for 6 to 7 minutes on one side, then flip and cook for another 4 to 5 minutes until lightly browned.
Mix the cheeses together — Gruyere, white Cheddar, Parmesan, and Fontina.
Prepare the cheese sauce by heating heavy cream and 1/2 cup of the cheese blend over low heat until smooth.
Combine the breadcrumbs with melted butter until lightly coated.
Broil the chicken by topping each piece with cheese sauce, shredded cheese blend, and buttered Panko crumbs. Broil for 3–4 minutes or until the cheese begins to brown.
Serve and enjoy immediately while it’s hot and bubbly!
5. Tips for Perfectly Cooked Chicken
Perfect chicken starts with perfect technique. Here’s how to get it right:
Don’t skip the marinade. It infuses the chicken with flavor and moisture.
Use a meat thermometer. The chicken should reach 165°F internally for the best texture.
Avoid overcooking. Nothing ruins a creamy topping faster than dry chicken underneath.
Think of it like painting on a smooth canvas — your perfectly cooked chicken is the base for that delicious cheese and crust topping.
6. How to Make the Cheese Blend
The cheese blend is what gives this dish its unforgettable richness. Combine these four stars:
Gruyere: Adds nuttiness and melts beautifully.
White Cheddar: Sharp and creamy for depth.
Parmesan: Salty and savory — the heart of the crust.
Fontina: Smooth, buttery texture that ties it all together.
Grate them freshly for best results — pre-shredded cheese often contains anti-caking agents that prevent proper melting.
7. Crafting the Perfect Cheese Sauce
The cheese sauce acts as the foundation for the topping. Think of it as culinary glue that binds the chicken and crust together.
Heat 1/2 cup heavy cream on low heat.
Add 1/2 cup cheese blend, stirring until silky and smooth.
Keep it warm until ready to spread over the chicken.
This sauce ensures that every bite is creamy and flavorful, not just cheesy on top.
8. Achieving That Crispy Parmesan Crust
What truly makes this dish shine is that final crunch. The secret lies in the Panko topping:
Use fresh Panko crumbs. They’re lighter and crispier than regular breadcrumbs.
Mix with melted butter. This creates a golden, buttery finish that browns perfectly under the broiler.
When that crust hits your fork — crunchy, cheesy, and slightly smoky — you’ll know you’ve nailed it.
9. Broiling: The Secret to Restaurant-Quality Finish
Broiling is where magic happens. That high, direct heat transforms your cheese topping into a bubbling, golden masterpiece.
Pro tip:
Keep a close eye on it! The cheese can go from golden to burnt in seconds. Three to four minutes under the broiler is usually perfect.
This step is what gives your Longhorn Steakhouse Parmesan Crusted Chicken that professional, mouthwatering look and texture.
10. Best Side Dishes to Serve With This Chicken
Pairing your dish with the right sides elevates it even more. Try these combinations:
Garlic mashed potatoes – Creamy and buttery.
Steamed broccoli or asparagus – Adds freshness and color.
Caesar salad – Crisp and tangy to balance the richness.
Buttered noodles or rice pilaf – For a filling, satisfying meal.
These sides complement the chicken’s bold flavors without overpowering them.
11. Ingredient Substitutions and Variations
Out of something? No problem.
Marinade: Substitute Lea & Perrin’s with Italian dressing or a mix of olive oil, garlic, and lemon juice.
Cheeses: Can’t find Gruyere or Fontina? Use mozzarella or provolone.
Breadcrumbs: Gluten-free Panko works just as well.
Want to add a twist? Try adding a pinch of garlic powder or smoked paprika to the breadcrumbs for extra flavor.
12. Storing and Reheating Tips
Got leftovers? Lucky you!
Storage: Keep the chicken in an airtight container in the fridge for up to 3 days.
Reheating: For best results, reheat in the oven at 350°F for 10–12 minutes to retain crispiness.
Avoid microwaving if possible — it can make the crust soggy.
13. How to Make It Ahead of Time
This recipe is make-ahead friendly. You can marinate the chicken and even prepare the cheese blend a day before. When ready, just cook and assemble before broiling.
It’s perfect for dinner parties — less stress, more time to enjoy.
14. Common Mistakes to Avoid
Even the best cooks slip up sometimes. Watch out for these:
Over-marinating: Overnight is great, but more than 24 hours can make the texture mushy.
Using cold cheese: Let your cheese come to room temperature before melting.
Skipping the broiler: Don’t settle for a pale top — that golden crust is the soul of the dish!
15. Final Thoughts and Serving Suggestions
And there you have it — your very own Longhorn Steakhouse Parmesan Crusted Chicken that looks and tastes like it came straight from the restaurant kitchen.
Serve it with a drizzle of the remaining cheese sauce, sprinkle a bit of extra Parmesan on top, and watch your family devour it with smiles.
Cooking at home doesn’t just save money — it gives you the joy of crafting something truly special.
16. FAQs
1. Can I use a different marinade for the chicken?
Yes! Italian dressing, lemon garlic sauce, or even teriyaki can be great alternatives. Just keep the marinating time around 30 minutes to overnight.
2. What can I use instead of heavy cream?
Half-and-half or evaporated milk can work in a pinch, though the sauce won’t be quite as rich.
3. Can I bake instead of pan-cook the chicken?
Definitely! Bake at 375°F for about 25–30 minutes until fully cooked, then proceed with the cheese topping and broil.
4. How can I make this recipe low-carb?
Use almond flour or crushed pork rinds instead of Panko breadcrumbs. The flavor remains excellent!
5. What’s the best wine pairing for this dish?
A crisp Chardonnay or Sauvignon Blanc complements the creamy, cheesy notes beautifully.
And that’s it — a restaurant-quality Longhorn Steakhouse Parmesan Crusted Chicken you can enjoy anytime, right from your own kitchen.
So next time that craving hits, skip the takeout menu — you’ve got everything you need right here.
