Longhorn Steakhouse Parmesan Chicken is a crave-worthy dish that combines juicy grilled chicken with a rich, creamy ranch-Parmesan sauce and a golden layer of melted cheese. It’s packed with bold, comforting flavor and tastes just like the restaurant favorite—but even better when I make it fresh at home.

Why You’ll Love This Recipe

I love how this dish brings together grilled flavor and cheesy indulgence in one bite. The chicken stays moist and flavorful, the sauce is creamy and savory, and the cheese topping adds that irresistible gooey finish. It’s a perfect choice when I want something satisfying and restaurant-quality without leaving the house.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil
Salt
Black pepper
Garlic powder
Ranch dressing
Grated Parmesan cheese
Shredded provolone or mozzarella cheese
Optional garnish: chopped parsley or green onions

Directions

I start by flattening the chicken breasts slightly so they cook evenly.
I season both sides with salt, pepper, and garlic powder.
I heat olive oil in a skillet or grill pan over medium heat and cook the chicken until golden on both sides and cooked through (about 6–8 minutes per side).
In a small bowl, I mix the ranch dressing and Parmesan cheese together to make a thick, creamy sauce.
I spread the ranch-Parmesan mixture over each piece of cooked chicken.
I sprinkle shredded provolone or mozzarella over the top.
I transfer the chicken to a baking dish or oven-safe skillet and broil for a few minutes, just until the cheese is melted and bubbly.
I garnish with parsley or green onions before serving if I want a fresh pop of color.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I’ve used grilled chicken or pan-seared thighs when I want something a bit heartier.
If I’m out of ranch, I mix sour cream with a bit of garlic powder and herbs for a quick alternative.
For a spicy twist, I add a dash of hot sauce or crushed red pepper flakes to the ranch mixture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm the chicken in a covered skillet over low heat or in the oven at 300°F until heated through. The cheese melts beautifully again without drying out the chicken.

FAQs

Can I bake the chicken instead of pan-searing?

Yes, I bake it at 400°F for about 20–25 minutes or until the internal temperature reaches 165°F, then add the sauce and cheese and broil to finish.

What’s the best cheese to use on top?

I like provolone or mozzarella for melting, but cheddar or Monterey Jack also work well if I want a sharper flavor.

Can I prep this dish ahead of time?

Absolutely. I cook the chicken and make the sauce ahead, then assemble and broil just before serving.

How do I keep the chicken from drying out?

I don’t overcook it during the initial sear—just until it’s golden—and I let the broiler finish the job gently with the cheese.

What sides go best with this chicken?

I usually serve it with mashed potatoes, steamed veggies, or a side salad to balance out the richness.

Conclusion

Longhorn Steakhouse Parmesan Chicken is one of those dishes that feels indulgent and comforting all at once. I love making it at home because it’s quick, packed with flavor, and every bite brings that cheesy, creamy goodness I’m craving. It’s the perfect go-to for a hearty family dinner or a special weeknight treat.