Go Back

Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken features a ranch-marinated grilled chicken breast topped with provolone, Parmesan breadcrumbs, and a honey mustard glaze, then broiled until golden and bubbly. The result is steakhouse-style chicken with charred grill marks, a gooey melted cheese layer, and a crisp, buttery Parmesan topping.
Print Recipe Pin Recipe
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
  • 2 tbsp Worcestershire sauce
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
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
  • 2 tbsp fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. In a bowl, mix the ranch dressing and Worcestershire sauce, then add the boneless skinless chicken breasts and coat well. Marinate for 30 minutes to ensure the chicken absorbs the flavor.
Grill and season
  1. Heat the grill to medium-high heat and season the chicken breasts with salt, pepper, and garlic powder. Grill for 5-6 minutes per side until cooked through with visible grill marks.
  2. Transfer the grilled chicken breasts to an oven-safe pan and arrange them so the toppings will sit flat. This keeps the cheese from sliding as it melts.
Make the Parmesan topping
  1. Mix the Parmesan cheese, breadcrumbs, and melted butter together until evenly combined. You should see a sandy, buttery coating that will crisp under the broiler.
Assemble and broil
  1. Brush each chicken breast with honey mustard, covering the surface lightly but evenly. This creates the glossy base for the melted cheese layer.
  2. Lay a slice of provolone cheese over each chicken breast. Make sure the edges touch the chicken so the cheese melts across the top.
  3. Top each breast with the Parmesan breadcrumb mixture, pressing gently so it adheres. Sprinkle enough to cover the cheese for a golden, crisp finish.
  4. Broil on high for 3-5 minutes until the topping is golden, the cheese is melted, and everything is bubbly. Garnish with fresh parsley right after broiling.

Notes

Pro tip: If your broiler runs hot, place the pan about 8-10 inches from the heat and watch closely during the last 2 minutes to prevent the breadcrumbs from browning too fast. Store leftovers in a sealed container in the refrigerator for up to 3 days; reheat in an oven or air fryer until warmed through. Freezing is not recommended because the breadcrumb topping can lose crispness. For a lighter option, use low-fat ranch and reduced-fat provolone while keeping the broil time the same.