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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. Finish with a broiled, golden bubbling topping for a juicy, charred steakhouse-style chicken breast.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating (at least) 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 4 boneless skinless chicken breasts Use evenly thick breasts for consistent grilling.
  • 0.5 cup ranch dressing For marinating the chicken.
  • 2 tablespoon Worcestershire sauce Adds savory depth to the marinade.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 0.5 tsp garlic powder To taste.
Parmesan topping and glaze
  • 0.25 cup honey mustard For brushing over the chicken before topping.
  • 0.5 cup Parmesan cheese, grated Freshly grated melts more smoothly.
  • 4 provolone cheese slices One slice per breast for the gooey layer.
  • 0.25 cup breadcrumbs Adds crisp texture under the broiler.
  • 2 tablespoon butter, melted Helps the breadcrumb topping turn golden.
  • 1 fresh parsley Chopped, for garnish.

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Marinate the chicken
  1. In a bowl, combine ranch dressing and Worcestershire sauce, then season with salt, pepper, and garlic powder to taste. Add the chicken breasts, cover, and refrigerate for at least 30 minutes to marinate.
  2. Remove the chicken from the refrigerator while you preheat the grill to medium-high heat so the surface is ready to sear.
Grill and prep for broiling
  1. Grill the chicken over medium-high heat for 5-6 minutes per side until cooked through with visible grill marks. Transfer the chicken to an oven-safe pan.
  2. In a small bowl, mix Parmesan, breadcrumbs, and melted butter until evenly combined and crumbly.
Assemble and broil
  1. Brush each chicken breast with honey mustard. Lay a provolone slice over each breast so it starts melting on contact with the warm chicken.
  2. Top each chicken breast with the Parmesan breadcrumb mixture, distributing it to cover the surface evenly. Broil for 3-5 minutes until the topping is golden, the cheese is melted, and the topping is bubbly.
  3. Remove from the oven and garnish with fresh parsley. Rest for 2 minutes before serving for the topping to set slightly.

Notes

For best flavor and char, pat the chicken dry after marinating so the surface grills instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through and the topping is re-crisped. Freezing is not recommended for the finished, broiled topping. For a lighter option, use low-fat ranch dressing and reduced-fat Parmesan and provolone.