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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken is juicy grilled chicken breasts marinated in ranch and Worcestershire, then topped with provolone, Parmesan, and a honey mustard glaze. Broiled until golden and bubbly, it delivers a restaurant copycat crispy Parmesan finish.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use evenly thick breasts for consistent cook time.
  • 0.5 cup ranch dressing for marinating
  • 2 tbsp Worcestershire sauce
  • 0.25 tsp salt Season to taste.
  • 0.25 tsp pepper Season to taste.
  • 0.5 tsp garlic powder Season to taste.
Parmesan topping
  • 0.25 cup honey mustard
  • 0.5 cup Parmesan cheese, grated
  • 4 provolone cheese slices Lay one slice per chicken breast.
  • 0.25 cup breadcrumbs
  • 2 tbsp butter, melted
  • 2 tbsp fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Combine ranch dressing for marinating and Worcestershire sauce in a container, then add the boneless skinless chicken breasts and coat well. Cover and refrigerate for 30 minutes or longer.
  2. Season the chicken breasts with salt, pepper, and garlic powder to taste. Pat lightly so seasonings adhere evenly.
Grill and build the topping
  1. Preheat the grill to medium-high heat, then grill the chicken for 5-6 minutes per side until cooked through with visible grill marks. Transfer the breasts to an oven-safe pan.
  2. Mix Parmesan cheese, breadcrumbs, and melted butter together until evenly moistened. The mixture should look like a cohesive crumb topping.
  3. Brush each chicken breast with honey mustard, then lay one provolone cheese slice over the surface. Add the provolone so it will melt into the topping.
  4. Spoon the Parmesan breadcrumb mixture over each breast, pressing lightly so it sticks on top. Make an even layer so it browns uniformly.
Broil to golden and bubbly
  1. Broil on high at 3-5 minutes until the topping is golden, the cheese is melted, and it looks bubbly. Watch closely so the breadcrumbs toast without burning.
  2. Remove from the oven and garnish with fresh parsley for garnish. Rest 2 minutes before serving so the melted cheese sets.

Notes

For best texture, use a grill-to-oven-safe pan so you can move quickly after grilling. 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 topping can lose its crispness. For a lighter option, use low-fat ranch dressing and part-skim Parmesan while keeping the same marinating and broiling times.