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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken is charred, juicy grilled chicken topped with melty provolone, Parmesan, and a honey mustard glaze. Ranch-marinated and finished under the broiler, the crispy Parmesan breadcrumb 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: 670
Ingredients Equipment Method Notes

Ingredients
  

Ranch marinade and seasoning
  • 4 boneless skinless chicken breasts Use evenly thick breasts for faster, even grilling.
  • 0.5 cup ranch dressing For marinating.
  • 2 tbsp Worcestershire sauce Adds savory depth to the marinade.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 0.5 tsp garlic powder To taste.
Parmesan topping
  • 0.25 cup honey mustard Brush onto chicken before broiling.
  • 0.5 cup Parmesan cheese, grated Grated for best melting and browning.
  • 4 provolone cheese slices One slice per chicken breast.
  • 0.25 cup breadcrumbs For the crisp, golden top layer.
  • 2 tbsp butter, melted Helps breadcrumbs toast and adhere.
  • 1 fresh parsley Chopped garnish after broiling.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. In a bowl, combine ranch dressing and Worcestershire sauce, then season with salt, pepper, and garlic powder. Add the chicken breasts and marinate for at least 30 minutes in the refrigerator, turning once if possible.
Grill the chicken
  1. Preheat the grill to medium-high heat and lightly oil the grates. Grill the chicken for 5-6 minutes per side until cooked through with clear grill marks, then transfer to an oven-safe pan.
Make the Parmesan topping
  1. In a bowl, mix Parmesan, breadcrumbs, and melted butter until evenly combined. Set aside so it’s ready for topping.
Assemble and broil
  1. Brush each chicken breast with honey mustard so the glaze coats the surface. Lay a provolone slice over each breast.
Top and broil
  1. Evenly top each breast with the Parmesan breadcrumb mixture. Broil at 500°F for 3-5 minutes, until the topping is golden and the cheese is melted and bubbly.
Finish and serve
  1. Remove the pan from the oven and garnish with fresh parsley immediately before serving. Let the chicken rest for 2-3 minutes so the topping sets slightly.

Notes

Pro tip: for the juiciest results, use chicken breasts that are similar thickness so each one finishes cooking at the same time on the grill. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 400°F oven until warmed through to keep the top crisp. Freezing is not recommended because the broiled topping can soften. For a lighter option, swap the ranch dressing for reduced-fat ranch and use light honey mustard to cut calories while keeping the flavor profile.