This Garlic Parmesan Chicken is a flavor-packed, crowd-pleasing dish that brings restaurant-level comfort to your dinner table. Juicy grilled chicken breasts are marinated in a zesty blend of ranch, olive oil, garlic, and Worcestershire, then finished under the broiler with a creamy ranch-Parmesan spread, melty provolone cheese, and a crispy, golden Parmesan crumb topping. It’s savory, cheesy, and satisfying in every bite—perfect for weeknight dinners or a weekend meal that feels just a little extra.
Ingredients
For the Chicken and Marinade
4 boneless skinless chicken breasts
½ cup olive oil
½ cup bottled ranch dressing
3 tablespoons Worcestershire sauce
1 teaspoon vinegar
1 teaspoon lemon juice
1 tablespoon minced garlic
½ teaspoon black pepper
For the Ranch Spread
¼ cup grated Parmesan cheese
¼ cup bottled ranch dressing
For the Parmesan Crumb Topping
½ cup panko breadcrumbs
1 teaspoon garlic salt
⅓ cup shredded Parmesan cheese
2 tablespoons melted butter
Other Ingredients
1 cup grated Parmesan cheese
½ cup regular or seasoned breadcrumbs
¼ cup melted butter (for coating)
1 cup shredded provolone cheese
Instructions
Start by preparing the marinade. In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper. Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, ensuring each piece is well coated. Cover and refrigerate for at least 2–3 hours, or overnight if you have time. This step is key for tender, flavorful chicken.
Once marinated, preheat your grill to medium-high heat. Grill the chicken for about 12–15 minutes, flipping once halfway through, until the internal temperature reaches 165°F (75°C). You want a nice char on the outside while keeping the inside juicy.
While the chicken is grilling, prepare the ranch spread by mixing ¼ cup grated Parmesan with ¼ cup ranch dressing in a small bowl. Set this aside.
In another bowl, make the Parmesan crumb topping. Combine panko breadcrumbs, garlic salt, shredded Parmesan, and melted butter. Stir until everything is evenly coated and crumbly.
After the chicken is done grilling, transfer the pieces to a casserole dish or oven-safe baking dish. Spread about 2 tablespoons of the ranch mixture over each chicken breast, followed by a generous layer of shredded provolone cheese. Sprinkle the Parmesan crumb topping evenly over the top.
Place the dish under the broiler on high for 2–3 minutes, just until the cheese is melted and bubbly and the crumb topping is golden brown and crisp. Keep a close eye on it, as broilers can go from golden to burnt quickly.
Remove from the oven and serve immediately, ideally with a crisp salad, roasted vegetables, or buttery mashed potatoes.
Notes
This recipe is inspired by the beloved Longhorn Steakhouse garlic Parmesan crusted chicken. The marinade alone makes the chicken incredibly flavorful, but the layered toppings really bring it home. You can swap out provolone for mozzarella or Swiss, and adjust the garlic or ranch amounts to your taste. If you don’t have a grill, sear the chicken in a hot skillet and finish baking it in the oven until cooked through.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs will work beautifully in this recipe. They tend to be even juicier than breasts and cook a little faster. Just be sure they reach 165°F internally.
What if I don’t have a grill?
No grill? No problem. You can sear the marinated chicken in a hot skillet (cast iron works great), then transfer it to a 375°F oven to finish cooking. Once fully cooked, proceed with the topping and broiling as directed.
Can I prep this ahead of time?
Yes, this dish is great for prepping ahead. You can marinate the chicken overnight, mix the ranch spread and crumb topping earlier in the day, and then assemble and broil when ready to serve.
Is the ranch flavor strong?
Not overwhelmingly. The ranch adds creaminess and tang, but it’s balanced by the cheese and garlic. If you’re not a fan of bottled ranch, feel free to use a homemade version.
Can I freeze leftovers?
You can freeze cooked leftovers, but the topping may lose some of its crispness when reheated. It’s best enjoyed fresh, but if needed, reheat in the oven rather than the microwave for best texture.
Garlic Parmesan Chicken
This Garlic Parmesan Chicken is a flavor-packed, crowd-pleasing dish that brings restaurant-level comfort to your dinner table. Juicy grilled chicken breasts are marinated in a zesty blend of ranch, olive oil, garlic, and Worcestershire, then finished under the broiler with a creamy ranch-Parmesan spread, melty provolone cheese, and a crispy, golden Parmesan crumb topping. It’s savory, cheesy, and satisfying in every bite—perfect for weeknight dinners or a weekend meal that feels just a little extra.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours
Ingredients
For the Chicken and Marinade
4 boneless skinless chicken breasts
½ cup olive oil
½ cup bottled ranch dressing
3 tablespoons Worcestershire sauce
1 teaspoon vinegar
1 teaspoon lemon juice
1 tablespoon minced garlic
½ teaspoon black pepper
For the Ranch Spread
¼ cup grated Parmesan cheese
¼ cup bottled ranch dressing
For the Parmesan Crumb Topping
½ cup panko breadcrumbs
1 teaspoon garlic salt
⅓ cup shredded Parmesan cheese
2 tablespoons melted butter
Other Ingredients
1 cup grated Parmesan cheese
½ cup regular or seasoned breadcrumbs
¼ cup melted butter (for coating)
1 cup shredded provolone cheese
Instructions
Start by preparing the marinade. In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper. Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, ensuring each piece is well coated. Cover and refrigerate for at least 2–3 hours, or overnight if you have time. This step is key for tender, flavorful chicken.
Once marinated, preheat your grill to medium-high heat. Grill the chicken for about 12–15 minutes, flipping once halfway through, until the internal temperature reaches 165°F (75°C). You want a nice char on the outside while keeping the inside juicy.
While the chicken is grilling, prepare the ranch spread by mixing ¼ cup grated Parmesan with ¼ cup ranch dressing in a small bowl. Set this aside.
In another bowl, make the Parmesan crumb topping. Combine panko breadcrumbs, garlic salt, shredded Parmesan, and melted butter. Stir until everything is evenly coated and crumbly.
Notes
This recipe is inspired by the beloved Longhorn Steakhouse garlic Parmesan crusted chicken. The marinade alone makes the chicken incredibly flavorful, but the layered toppings really bring it home. You can swap out provolone for mozzarella or Swiss, and adjust the garlic or ranch amounts to your taste. If you don’t have a grill, sear the chicken in a hot skillet and finish baking it in the oven until cooked through.