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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken features ranch-marinated, charred grilled chicken breasts topped with provolone, Parmesan, and a honey mustard glaze. Broil until the topping turns golden and bubbly for a steakhouse-style, crispy-cheesy finish.
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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 Use similar thickness so they grill evenly.
  • 0.5 cup ranch dressing for marinating
  • 2 tbsp Worcestershire sauce
  • 0.25 tsp salt Use to taste.
  • 0.25 tsp pepper Use to taste.
  • 0.5 tsp garlic powder Use to taste.
Parmesan topping
  • 0.25 cup honey mustard
  • 0.5 cup Parmesan cheese, grated
  • 4 slice provolone cheese
  • 0.25 cup breadcrumbs
  • 2 tbsp butter, melted
  • 2 tbsp fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Pat the boneless skinless chicken breasts dry and place them in a shallow dish. Season with salt, pepper, and garlic powder.
  2. Stir ranch dressing for marinating and Worcestershire sauce together, then pour over the chicken. Cover and marinate for at least 30 minutes in the refrigerator.
Grill and transfer
  1. Preheat the grill to medium-high heat. Grill the chicken for 5-6 minutes per side until cooked through with visible grill marks.
  2. Transfer the grilled chicken to an oven-safe pan. Keep it ready for topping and broiling.
Build the Parmesan topping and finish
  1. Mix Parmesan cheese, breadcrumbs, and melted butter until evenly combined. The mixture should look crumbly and lightly coated.
  2. Brush each chicken breast with honey mustard. Lay a slice of provolone cheese over each breast.
  3. Top each breast with the Parmesan breadcrumb mixture. Spread to cover the surface evenly.
  4. Broil for 3-5 minutes until the topping is golden, the cheese is melted, and everything looks bubbly. Garnish with fresh parsley and serve immediately.

Notes

For the juiciest results, grill until just cooked through (so the chicken doesn’t dry out during broiling) and broil on the top rack so the topping browns quickly. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 375°F oven until warmed through. Freezing is not recommended for best texture. For a lower-fat option, use reduced-fat ranch and reduced-fat Parmesan while keeping the honey mustard and provolone the same.