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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken features ranch- and Worcestershire-marinated grilled chicken with charred grill marks, then topped with melted provolone, Parmesan, and a honey mustard-glazed breadcrumb crumble. Finished under the broiler until golden, bubbling, and crisp-topped for a true steakhouse-style meal.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • 4 boneless skinless chicken breasts Use breasts of similar thickness for even grilling.
  • 0.5 cup ranch dressing For marinating the chicken.
  • 2 tbsp Worcestershire sauce Adds savory depth to the marinade.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 0.25 tsp garlic powder To taste.
Parmesan topping and glaze
  • 0.25 cup honey mustard Brushed over the chicken before topping.
  • 0.5 cup Parmesan cheese, grated Use finely grated Parmesan for better browning.
  • 4 provolone cheese slices One slice per chicken breast.
  • 0.25 cup breadcrumbs Regular or panko breadcrumbs both work.
  • 2 tbsp butter, melted Helps the crumb topping crisp and brown under the broiler.
  • 1 fresh parsley Chopped, for garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. In a bowl, mix ranch dressing and Worcestershire sauce; season with salt, pepper, and garlic powder to taste.
  2. Add the chicken breasts and coat well, then marinate at least 30 minutes so the seasoning penetrates.
Grill the chicken
  1. Preheat the grill to medium-high heat and place chicken on the grates.
  2. Grill 5-6 minutes per side until cooked through with visible grill marks, then transfer to an oven-safe pan.
Make the Parmesan breadcrumb mixture
  1. In a small bowl, mix Parmesan, breadcrumbs, and melted butter until the crumbs look evenly coated.
Broil with provolone and Parmesan
  1. Brush each chicken breast with honey mustard, then lay a slice of provolone over the top.
  2. Sprinkle the Parmesan breadcrumb mixture over the provolone to cover the surface.
  3. Broil 3-5 minutes at broil (high) until the topping is golden and the cheese is melted and bubbly, then garnish with fresh parsley before serving.

Notes

For best results, grill the chicken until just cooked through (internal temperature 165°F) since it will finish briefly under the broiler. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended because the provolone and breadcrumb topping can soften after thawing. Dietary swap: use low-fat ranch and reduced-fat Parmesan for a lighter version without changing the method.