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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken pairs ranch-marinated grilled chicken with a provolone-Parmesan topping and a honey mustard glaze. The result is crispy, golden broiled cheese with juicy charred grill marks.
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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: 630
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 and glaze
  • 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. Place the chicken breasts in a dish and coat them with ranch dressing and Worcestershire sauce; season with salt, pepper, and garlic powder to taste. Cover and refrigerate for at least 30 minutes so the flavor penetrates.
Grill the chicken
  1. Preheat the grill to medium-high heat and grill the chicken for 5-6 minutes per side until cooked through with clear grill marks. Transfer the breasts to an oven-safe pan immediately after grilling.
Make the Parmesan breadcrumb topping
  1. In a bowl, mix the Parmesan cheese, breadcrumbs, and melted butter until evenly combined. Set aside so it can be spooned on right before broiling.
Top and broil
  1. Brush each chicken breast with honey mustard. Lay a slice of provolone over each breast so it melts into the topping.
  2. Top each breast with the Parmesan breadcrumb mixture, pressing lightly so it adheres. Broil for 3-5 minutes at broil until the topping is golden, cheese is melted, and visibly bubbly.
  3. Remove from the oven and garnish with fresh parsley right away. Rest 2-3 minutes before serving for cleaner slices and hotter cheese.

Notes

For best browning, use chicken breasts that are similar thickness and let them sit at room temperature 10 minutes before grilling. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the broiled topping can lose crunch. For a lighter option, swap ranch dressing for a reduced-fat ranch while keeping the grilling and broil steps the same.