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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken features ranch- and Worcestershire-marinated grilled chicken topped with provolone, Parmesan, and a honey mustard glaze. Broiled until the topping turns golden, bubbly, and melted for a charred, steakhouse-style finish.
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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
  • 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 4 slices
  • 0.25 cup breadcrumbs
  • 2 tbsp butter, melted
  • fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Stir ranch dressing and Worcestershire sauce together, then season to taste with salt, pepper, and garlic powder. Add the chicken and refrigerate for at least 30 minutes so the surface takes on a golden ranch flavor.
Grill and prepare for broiling
  1. Preheat the grill to medium-high heat, then grill the chicken for 5 to 6 minutes per side until cooked through with clear grill marks. Transfer the chicken to an oven-safe pan.
  2. Mix Parmesan, breadcrumbs, and melted butter together until evenly clumped like a crumb topping. Set aside so it sticks to the honey mustard glaze.
  3. Brush each chicken breast with honey mustard to coat the top. Lay a slice of provolone over each breast so it melts into the crumb layer.
Broil to golden, bubbly perfection
  1. Top each breast with the Parmesan breadcrumb mixture, covering the provolone. Broil at 500°F for 3 to 5 minutes until the topping is golden, cheese is melted, and bubbly.
  2. Remove from the oven and garnish with fresh parsley to finish. Serve immediately while the chicken stays juicy and the topping remains crisp.

Notes

Pro tip: For the juiciest chicken, cook until just done (use an instant-read thermometer—165°F in the thickest part) before broiling so you don’t dry out the breast. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven just until warmed. Freezing is not recommended because the crumb topping can lose crunch. If you want a lighter option, use reduced-fat ranch and reduced-fat Parmesan while keeping the honey mustard and provolone for the same steakhouse-style finish.