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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken features ranch-marinated grilled chicken breasts topped with melted provolone, a golden Parmesan breadcrumb layer, and a honey mustard glaze. Broiled until bubbling and crisp, this restaurant copycat delivers charred, juicy chicken with a steakhouse-style 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: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 4 boneless skinless chicken breasts Use evenly thick breasts for consistent grilling.
  • 0.5 cup ranch dressing for marinating
  • 2 tbsp Worcestershire sauce
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.25 garlic powder To taste.
Parmesan topping
  • 0.25 cup honey mustard
  • 0.5 cup Parmesan cheese, grated Grate fresh for best melt and flavor.
  • 4 provolone cheese Use slices.
  • 0.25 cup breadcrumbs
  • 2 tbsp butter, melted
  • 1 fresh parsley For garnish.

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 chicken breasts and marinate for 30 minutes.
Grill the chicken
  1. Preheat the grill to medium-high heat. Grill chicken for 5-6 minutes per side until cooked through and grill marks appear, then transfer to an oven-safe pan.
Make the Parmesan breadcrumb topping
  1. In a bowl, mix Parmesan cheese, breadcrumbs, and melted butter until evenly coated. Set aside.
Assemble and broil
  1. Brush each chicken breast with honey mustard, then lay one slice of provolone over the top. Press lightly so the cheese sits flat.
  2. Evenly top each breast with the Parmesan breadcrumb mixture. Arrange so crumbs spread to the edges.
  3. Broil for 3-5 minutes until the topping is golden, cheese is melted, and bubbly. Garnish with fresh parsley right before serving.

Notes

For best results, marinate at least 30 minutes and use an oven-safe pan so the toppings broil without dripping. Store leftovers in the refrigerator up to 3 days; freeze cooked chicken for up to 2 months (reheat covered to prevent dryness). For a lighter option, swap the ranch dressing for low-fat ranch while keeping the honey mustard and cheese topping the same.