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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken features juicy grilled chicken breasts marinated in ranch and Worcestershire, then topped with provolone, Parmesan, and a honey mustard brushed finish. Broil until the breadcrumb-Parmesan topping turns golden and bubbly for a steakhouse-style, crispy melt.
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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 marinade
  • 4 boneless skinless chicken breasts Use similar thickness for even grilling.
  • 0.5 cup ranch dressing For marinating the chicken.
  • 2 tbsp Worcestershire sauce Adds savory depth to the ranch marinade.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.5 tsp garlic powder To taste.
Parmesan topping
  • 0.25 cup honey mustard Brushed on the chicken before broiling.
  • 0.5 cup Parmesan cheese, grated Freshly grated melts and toasts better.
  • 4 provolone cheese slices One slice per chicken breast.
  • 0.25 cup breadcrumbs Adds crunch to the golden top.
  • 2 tbsp butter, melted Helps breadcrumbs turn crisp.
  • 0.25 cup fresh parsley Chopped, for garnish.

Equipment

  • 1 sheet pan
  • 1 oven-safe pan

Method
 

Marinate the chicken
  1. In a bowl, combine ranch dressing and Worcestershire sauce, then season with salt, pepper, and garlic powder to taste.
  2. Add chicken breasts, coat evenly, cover, and refrigerate for at least 30 minutes so the meat absorbs the flavors.
Grill the chicken
  1. Preheat the grill to medium-high heat.
  2. Grill chicken for 5-6 minutes per side until cooked through and marked with grill marks, then transfer to an oven-safe pan.
Build the topping
  1. In a bowl, mix Parmesan, breadcrumbs, and melted butter until the crumbs look evenly coated.
  2. Brush each chicken breast with honey mustard, then lay one slice of provolone over the surface.
  3. Top each piece with the Parmesan breadcrumb mixture, pressing lightly so it adheres.
Broil and finish
  1. Broil on high for 3-5 minutes until the topping is golden, the cheese is melted, and the surface looks bubbly.
  2. Remove from the oven and garnish with fresh parsley before serving.

Notes

For best results, marinate at least 30 minutes but don’t exceed about 12 hours—chicken can get overly seasoned. Store leftovers in an airtight container in the fridge up to 3 days; reheat in the oven or broiler briefly to re-crisp the topping. Freezing is not recommended because the broiled topping and melted cheese can lose texture. For a dairy-light swap, use reduced-fat provolone and Parmesan (it won’t melt quite as richly, but it will still brown well).