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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken delivers a golden ranch-marinated grilled chicken breast topped with provolone, Parmesan, and a honey mustard glaze. Grill for charred grill marks, then broil until the topping is melted, golden, and bubbly like a restaurant copycat.
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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
  • 4 boneless skinless chicken breasts
  • 0.5 cup ranch dressing for marinating
  • 2 tbsp Worcestershire sauce
  • 0.5 salt to taste
  • 0.5 pepper to taste
  • 0.5 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
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 sheet pan
  • 1 grill
  • 1 oven-safe pan

Method
 

Marinate the chicken
  1. In a bowl, mix ranch dressing and Worcestershire sauce. Add the chicken breasts and season with salt, pepper, and garlic powder, then marinate for 30 minutes to build ranch flavor.
Grill and prep for topping
  1. Preheat the grill to medium-high heat. Grill the chicken for 5-6 minutes per side until cooked through with grill marks, then transfer to an oven-safe pan.
Make the Parmesan breadcrumb mixture
  1. In a small bowl, combine Parmesan, breadcrumbs, and melted butter until evenly mixed. Set aside so it clumps slightly for better browning.
Add honey mustard, provolone, and Parmesan topping
  1. Brush each chicken breast with honey mustard. Lay 1 slice of provolone over each breast so it can melt during broiling.
Broil to golden and bubbly
  1. Sprinkle the Parmesan breadcrumb mixture over each chicken breast. Broil for 3-5 minutes until the topping is golden, cheese is melted, and bubbly, then garnish with fresh parsley.

Notes

Pro tip: use an oven-safe pan so the chicken keeps its juices while broiling—avoid transferring to a dish that doesn’t hold up under high heat. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken for up to 2 months. For a lighter option, swap regular ranch for Greek-yogurt ranch to reduce fat while keeping the marinade creamy.