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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan chicken features ranch-marinated grilled chicken breasts topped with provolone, Parmesan crumbs, and a honey mustard glaze broiled until golden and bubbly. This restaurant copycat delivers charred grill marks with a crisp, cheesy topping in under an hour.
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Prep Time 15 minutes
Cook Time 25 minutes
min marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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

Method
 

Marinate the chicken
  1. In a bowl, combine ranch dressing and Worcestershire sauce, then coat the chicken breasts and season with salt, pepper, and garlic powder. Cover and refrigerate for at least 30 minutes.
  2. Remove the chicken from the refrigerator and let it sit briefly while you preheat the grill to medium-high heat, aiming for steady heat across the grates. Keep the chicken covered until grilling.
Grill and add the topping
  1. Grill the chicken over medium-high heat for 5-6 minutes per side until cooked through and well marked with grill lines. Transfer the chicken to an oven-safe pan.
  2. In a small bowl, mix Parmesan cheese, breadcrumbs, and melted butter until evenly combined and sandy-moist. Set aside for topping.
  3. Brush each chicken breast with honey mustard, spreading it to cover the surface. Lay a slice of provolone over the honey mustard on each chicken breast.
  4. Top each breast with the Parmesan breadcrumb mixture, pressing lightly so it adheres. Keep the topping fairly even for a uniform melt.
Broil to golden-bubbly
  1. Broil the chicken at 500°F for 3-5 minutes until the topping is golden and the cheese is melted and bubbly. Watch closely to prevent over-browning.
  2. Remove from the oven and garnish immediately with fresh parsley. Let the chicken rest 2 minutes so the topping sets slightly before serving.

Notes

Pro tip: for the best melt and crunch, keep the breadcrumb topping dry-to-thick (not wet) and broil on the upper rack so the top browns quickly. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze cooked chicken for up to 2 months (note: topping texture softens after thawing). For a lighter option, use low-fat ranch and reduce the butter to 1 tbsp while keeping the honey mustard and cheese amounts the same.