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Longhorn Steakhouse Parmesan Chicken on a plate with a piece cut from the chicken

Longhorn Parmesan Crusted Chicken

Course Main Course
Cuisine American
Keyword Cheese, Chicken, Grill
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people


  • 4 boneless skinless chicken breasts
  • 4 slices provolone cheese

For Marinade:

  • ½ cup olive oil
  • ½ cup ranch dressing
  • ¼ cup Worcestershire sauce
  • 1 ½ teaspoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon minced garlic

Ranch Spread:

  • ¼ cup grated Parmesan
  • ¼ cup ranch dressing
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder

Panko Topping:

  • cup panko bread crumbs
  • 1 teaspoon garlic powder
  • 4 tablespoon butter, melted


For Chicken:

  • Whisk ingredients for marinade in a bowl. Place chicken in a plastic bag and pour marinade over chicken. Marinate in the fridge for 8 hours or overnight.
  • Heat grill to medium heat. Remove chicken from marinate and grill chicken 3-5 minutes per side or until no longer pink (this will depend on size and thickness of the chicken breast). The internal temperature when take with a meat thermometer should be 165°F.
  • Remove chicken from grill and place on a baking sheet.

Ranch Spread:

  • While the chicken is cooking, prepare the ranch spread and parmesan crumb topping.
  • For the ranch spread, mix grated Parmesan, pepper, garlic powder, and ranch dressing. Set aside.

Crumb Topping:

  • For crumb topping, mix bread crumbs, garlic powder, and butter. Set aside.


  • Pre-heat the oven to 450°F.
  • Top each chicken breast with a slice of provolone cheese.
  • Next, evenly distribute the ranch spread between the chicken.
  • Finally, evenly add the crumb topping to each chicken breast.
  • Bake for 5 minutes to allow the cheese to melt and the breadcrumbs to toast.