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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken features ranch-marinated grilled chicken topped with provolone, Parmesan, breadcrumbs, and a honey mustard glaze, then broiled until golden and bubbly. Juicy, charred chicken breast meets a crisp Parmesan breadcrumb topping for a steakhouse-style restaurant copycat dinner.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 4 boneless skinless chicken breasts
  • 0.5 cup ranch dressing
  • 2 tbsp Worcestershire sauce
  • salt to taste
  • pepper to taste
  • garlic powder to taste
Parmesan topping
  • 0.25 cup honey mustard
  • 0.5 cup Parmesan cheese, grated
  • 4 provolone cheese slices slices
  • 0.25 cup breadcrumbs
  • 2 tbsp butter, melted
  • fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Combine ranch dressing and Worcestershire sauce with salt, pepper, and garlic powder, then coat the boneless skinless chicken breasts. Cover and marinate for at least 30 minutes in the refrigerator, so the surface clings to the seasoning.
Grill and prep for topping
  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 the breasts to an oven-safe pan when they’re done.
  2. Mix Parmesan, breadcrumbs, and melted butter together until evenly combined and sandy. The mixture should hold together when pressed.
Assemble and broil
  1. Brush each chicken breast with honey mustard to create a glossy base for the topping. Place a provolone cheese slice over each breast.
  2. Spoon the Parmesan breadcrumb mixture over each chicken breast, covering the provolone as much as possible. Spread gently so the surface will brown evenly.
  3. Broil at 500°F for 3-5 minutes until the topping is golden and the cheese is melted and bubbly. Garnish with fresh parsley right after broiling for a fresh green finish.

Notes

For best flavor and browning, keep the broiler rack close and watch closely during the final 3–5 minutes so the Parmesan turns golden without burning. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven at 400°F until warmed through. Freezing is not recommended for the best texture, since the breadcrumb topping can soften. If you want a lighter option, use reduced-fat ranch and part-skim Parmesan.