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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken features 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 breadcrumb topping with juicy charred grill marks and melted cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
minutes marinating 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Marinate the chicken
  1. Pat chicken breasts dry and season with salt, pepper, and garlic powder to taste. Place in a bowl and coat with ranch dressing and Worcestershire sauce, then marinate for 30 minutes to build flavor.
Grill and transfer
  1. Preheat grill to medium-high heat. Grill chicken for 5-6 minutes per side until cooked through with visible grill marks, then transfer to an oven-safe pan.
Make the Parmesan crumb topping
  1. In a bowl, mix Parmesan cheese, breadcrumbs, and melted butter until evenly combined. The mixture should look like wet crumbs that will toast and crisp under the broiler.
Top and broil
  1. Brush each grilled chicken breast with honey mustard, then lay a slice of provolone over the top. You should see the cheese sit flat on the chicken surface before topping it.
Broil to golden and bubbly
  1. Evenly spoon the Parmesan breadcrumb mixture over each chicken breast. Broil at high heat for 3-5 minutes until the topping is golden, the cheese is melted, and everything looks bubbly, then garnish with fresh parsley.

Notes

For best results, let the marinated chicken sit closer to the full 30 minutes so the ranch and Worcestershire flavor penetrates the surface. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven to keep the topping crisp. Freezing is not recommended because the crumb topping and cheese texture soften after thawing. Dietary swap: use low-fat or dairy-free ranch and a dairy-free provolone/Parmesan substitute if you need a lighter option.