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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken features juicy, charred grilled chicken breasts topped with melted provolone and a golden honey mustard–brushed Parmesan breadcrumb crust. Broiled until bubbly and crisp, this steakhouse chicken recipe delivers a restaurant copycat finish with minimal effort.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 4 boneless skinless chicken breasts Trim excess fat if needed for even cooking.
  • 0.5 cup ranch dressing Use for marinating to keep the chicken tender.
  • 2 tbsp Worcestershire sauce Adds savory depth to the marinade.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.25 garlic powder To taste.
Parmesan topping
  • 0.25 cup honey mustard For brushing the chicken before topping.
  • 0.5 cup Parmesan cheese, grated Freshly grated melts best.
  • 4 provolone cheese slices One slice per chicken breast.
  • 0.25 cup breadcrumbs Adds crunch under the broiled topping.
  • 2 tbsp butter, melted Helps the topping brown and adhere.
  • 0.25 cup fresh parsley Chopped garnish to finish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the chicken
  1. Pat the chicken breasts dry, then season with salt, pepper, and garlic powder to taste.
  2. Stir ranch dressing and Worcestershire sauce together, then coat the chicken fully in the marinade.
  3. Cover and marinate in the refrigerator for at least 30 minutes.
Grill and prep to broil
  1. Preheat a grill to medium-high heat and grill the chicken for 5-6 minutes per side until cooked through with grill marks.
  2. Transfer the cooked chicken to an oven-safe pan so it’s ready for broiling.
Make the Parmesan topping
  1. In a bowl, mix Parmesan cheese, breadcrumbs, and melted butter until evenly combined.
Assemble and broil
  1. Brush each chicken breast with honey mustard.
  2. Lay 1 slice of provolone over each chicken breast.
  3. Top each breast with the Parmesan breadcrumb mixture, covering as evenly as possible.
  4. Broil at 500°F for 3-5 minutes until the topping is golden, the cheese is melted, and bubbly; garnish with fresh parsley immediately.

Notes

For best char and juiciness, let the marinated chicken come to room temperature for 10 minutes before grilling. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the broiled topping may lose its crunch. For a lighter option, use low-fat ranch and reduce the butter to 1 tbsp while keeping the broil time the same.