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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken features golden ranch-marinated grilled chicken breasts topped with melted provolone, Parmesan breadcrumb crunch, and a honey mustard glaze. Grill for juicy charred grill marks, then broil until the topping turns golden and bubbly.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 4 boneless skinless chicken breasts Patted dry before marinating for better seasoning adherence.
  • 0.5 cup ranch dressing for marinating Use regular ranch dressing.
  • 2 tbsp Worcestershire sauce Adds savory depth to the marinade.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 garlic powder To taste.
Parmesan topping
  • 0.25 cup honey mustard For glazing the chicken before broiling.
  • 0.5 cup Parmesan cheese, grated Use finely grated Parmesan for best melting and browning.
  • 4 provolone cheese slices One slice per chicken breast.
  • 0.25 cup breadcrumbs For the crisp, golden topping.
  • 2 tbsp butter, melted Helps breadcrumbs toast and brown under the broiler.
  • 1 fresh parsley Optional garnish, chopped.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. In a bowl, mix ranch dressing for marinating and Worcestershire sauce, then add the boneless skinless chicken breasts and season with salt, pepper, and garlic powder. Cover and refrigerate for at least 30 minutes.
Grill the chicken
  1. Preheat the grill to medium-high heat, then grill the chicken for 5-6 minutes per side until cooked through with visible grill marks. Transfer to an oven-safe pan.
Make the Parmesan breadcrumb mixture
  1. In a bowl, mix Parmesan cheese, breadcrumbs, and melted butter until evenly combined. Set aside while the chicken is finishing.
Assemble and broil
  1. Brush each chicken breast with honey mustard, then lay a slice of provolone cheese on top. Make sure the cheese covers most of the surface.
  2. Evenly top each breast with the Parmesan breadcrumb mixture. Lightly press so it adheres to the cheese.
  3. Broil on high for 3-5 minutes until the topping is golden, the cheese is melted, and the mixture is bubbly. Garnish with fresh parsley right before serving.

Notes

For extra charred, juicy results, bring the chicken closer to room temperature before grilling and pat the surface dry so it sears instead of steams. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in a skillet or oven until warmed through. Freezing is not recommended because the crunchy topping can soften. For a lighter swap, use light ranch dressing for marinating and reduce the butter in the breadcrumb mix.