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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken—ranch-marinated grilled chicken breasts topped with provolone, Parmesan, and a honey mustard glaze then broiled until golden and bubbly. This steakhouse chicken recipe delivers crispy Parmesan crumbs over juicy, charred grill marks.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use evenly thick breasts for more even grilling.
  • 0.5 cup ranch dressing For marinating.
  • 2 tbsp Worcestershire sauce For marinating.
  • salt To taste.
  • pepper To taste.
  • garlic powder To taste.
Parmesan topping
  • 0.25 cup honey mustard For brushing and glaze effect.
  • 0.5 cup Parmesan cheese, grated Grated so it melts and browns easily.
  • 4 provolone cheese slices Layered on top before the Parmesan crumbs.
  • 0.25 cup breadcrumbs For the crispy crumb topping.
  • 2 tbsp butter, melted Helps the topping turn golden and cling to the chicken.
  • 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 the boneless skinless chicken breasts and refrigerate for 30 minutes so the surface absorbs flavor.
Grill
  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 visible grill marks, then transfer the chicken to an oven-safe pan.
Make the Parmesan topping
  1. In a bowl, mix Parmesan cheese, breadcrumbs, and melted butter until the mixture looks evenly coated. Keep it ready beside the pan for quick topping.
Top and broil
  1. Brush each chicken breast with honey mustard, then lay a provolone cheese slice over the surface. This creates the cheesy base that will melt under the topping.
  2. Spoon the Parmesan breadcrumb mixture over each chicken breast so it covers the provolone. Broil for 3-5 minutes at 500°F until the topping is golden, the cheese is melted, and visibly bubbly.
  3. Finish by garnishing with fresh parsley right after broiling. Let the chicken rest briefly so the topping sets before serving.

Notes

Pro tip: For the crispiest broil topping, broil immediately after assembling so the butter and crumbs brown fast. Refrigerate leftovers in an airtight container for up to 3 days; freeze chicken only (topping may soften) for up to 2 months. For a lighter option, use low-fat ranch and reduced-fat Parmesan while keeping the same broiling time and honey mustard brushing step.