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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken features ranch-marinated, charred-grill chicken topped with provolone, Parmesan, and a honey mustard–glazed breadcrumb layer, then broiled until golden and bubbly. The result is crispy Parmesan topping over juicy grilled breast with visible grill marks and a melted cheese melt.
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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: 670
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
  • 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 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the chicken
  1. Pat the chicken breasts dry and season with salt, pepper, and garlic powder. Mix ranch dressing and Worcestershire sauce, then coat the chicken and marinate for at least 30 minutes so the surface looks evenly slick.
Grill and prep for broiling
  1. Preheat the grill to medium-high heat and place the chicken on the grates. Grill 5–6 minutes per side until cooked through with clear grill marks, then transfer to an oven-safe pan.
  2. Combine the Parmesan, breadcrumbs, and melted butter in a bowl until the mixture holds together. Set it aside so it clumps slightly like a dry topping.
Assemble and broil
  1. Brush each chicken breast with honey mustard so the top is coated in a thin even layer. Place 1 slice of provolone on each breast so it covers most of the surface.
  2. Evenly spoon the Parmesan breadcrumb mixture over the provolone on each breast. Spread to cover edges so more topping will crisp as it melts.
  3. Broil on high for 3–5 minutes until the topping is golden, cheese is melted, and bubbling. Finish with fresh parsley garnish right after broiling so the color stays bright.

Notes

Pro tip: for extra charred flavor and better topping adhesion, let excess marinade drip off before grilling, and don’t skip the butter in the breadcrumb mix (it helps it turn golden). Refrigerate leftovers in a covered container up to 3 days; reheat in a 400°F oven until warmed through and the topping regains some crunch. Freezing is not recommended for best texture. Dietary swap: use a reduced-fat ranch and a lighter cheese mix to lower calories while keeping the honey mustard and breadcrumb crunch.