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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken features ranch-and-Worcestershire marinated grilled chicken breasts topped with provolone, Parmesan, and a honey mustard glaze. Finish under the broiler until the Parmesan breadcrumbs turn golden and bubbly for a restaurant copycat steakhouse-style 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 cup ranch dressing for marinating Use enough to coat the chicken.
  • 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 Use 4 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. Combine ranch dressing and Worcestershire sauce in a bowl, season with salt, pepper, and garlic powder, then add the chicken breasts and coat thoroughly. Cover and refrigerate for 30 minutes, so the chicken absorbs flavor while staying chilled.
Grill and prep for broiling
  1. Preheat the grill to medium-high heat and oil the grates lightly. Grill the chicken for 5-6 minutes per side until cooked through with clear grill marks, then transfer to an oven-safe pan.
  2. In a bowl, mix Parmesan, breadcrumbs, and melted butter until evenly combined. Keep it ready for topping right after the chicken lands in the pan.
  3. Brush each chicken breast with honey mustard. Lay a slice of provolone cheese over each chicken breast so it starts to melt under the broiler heat.
  4. Evenly top each chicken breast with the Parmesan breadcrumb mixture. Press lightly so the topping adheres to the cheese and forms a golden layer.
Broil to golden and bubbly
  1. Broil the chicken for 3-5 minutes at high heat until the topping is golden, the cheese is melted, and everything is visibly bubbly. Garnish with fresh parsley and serve immediately.

Notes

For the best char and juiciness, keep the grill at a steady medium-high temperature before placing the chicken on the grates. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in the oven so the topping doesn’t dry out. Freezing is not recommended because the breadcrumb topping can lose crispness after thawing. For a lighter option, use low-fat ranch and reduced-fat provolone while keeping the honey mustard topping.