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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken features ranch-marinated grilled chicken topped with provolone, Parmesan, and a honey mustard glaze, then broiled until golden and bubbly. Expect crisp Parmesan breadcrumbs, melted cheese, and juicy charred grill marks in a steakhouse-style chicken 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: 680
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Pat the boneless skinless chicken breasts dry and season with salt, pepper, and garlic powder to taste. Combine ranch dressing and Worcestershire sauce, then marinate the chicken for at least 30 minutes.
Grill and prep for broiling
  1. Preheat the grill to medium-high heat. Grill the chicken for 5-6 minutes per side with grill marks, then transfer to an oven-safe cast iron skillet.
  2. Mix Parmesan cheese, breadcrumbs, and melted butter until evenly combined. In a small bowl, set the honey mustard aside for brushing.
  3. Brush each chicken breast with honey mustard. Lay a slice of provolone cheese over each chicken breast.
  4. Top each chicken breast with the Parmesan breadcrumb mixture. Broil at 500°F (260°C) for 3-5 minutes until the topping is golden, the cheese is melted, and the mixture looks bubbly.
  5. Remove from the oven and garnish with fresh parsley. Rest for 2 minutes before serving.

Notes

For the juiciest chicken, keep the grill covered and avoid moving the breasts during the first 5-6 minutes per side. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F (175°C) oven until warmed through. Freezing is not recommended because the breadcrumb topping can soften after thawing. If you want a lighter option, use reduced-fat ranch dressing and light Parmesan while keeping the honey mustard and provolone.