Parmesan Herb Crusted Chicken – Easy Cheesecake Factory Copycat

This Parmesan herb crusted chicken is my go-to when I want something that feels kinda fancy but still easy. It’s crispy on the outside, juicy in the middle, and you can throw it together with stuff you probably already have. Works great with mashed potatoes or just a salad if you’re tired.

Jump to Recipe

Quick Summary

• Prep time: 30 mins
• Cook time: 15–20 mins
• Flavor: crispy, cheesy, herby
• Great for: cozy dinners, leftovers, simple comfort food

---

Why I Like This Recipe

Didn’t feel like cooking. Had chicken. Remembered this one from Cheesecake Factory and thought, “yeah, let’s try it.” Didn’t expect much, but it slapped. Golden crust, real flavor, and kinda feels like you did something impressive. Made it twice in one week. That says enough.

Ingredients

Chicken:

• 3–4 boneless skinless chicken breasts (about 1½ lbs)
• Salt
• freshly ground black pepper
• ⅛ cup olive oil (30 ml)
• 2 tbsp unsalted butter

Breading:

• ½ cup all-purpose flour
• 2 large eggs
• 1 tsp garlic powder
• 1 cup Italian breadcrumbs
• ½ cup finely grated Parmesan cheese
• ¼ tsp salt
• ¼ tsp ground black pepper
• 2 tsp Italian seasoning

How To Make Parmesan Herb Crusted Chicken

1. Flatten the chicken: Cover with plastic wrap, pound it out to about ¼ inch thick. Just use a pan if you don’t have a meat mallet.
2. Set up your bowls: One with flour, one with beaten eggs, one with breadcrumbs + Parmesan + seasoning mix. That’s it.
3. Season it up: Salt and pepper both sides of the chicken. Don’t skip this.
4. Breading steps: Flour → Egg → Press into breadcrumb mix. Really press it in so it sticks. Set aside.
5. Heat up your pan: Medium heat, olive oil and butter. Wait till it’s hot and shimmering, not smoking.
6. Cook the chicken: One or two at a time. 4 mins one side, flip, 3–4 mins the other. Hit 165°F in the middle and you’re good.
7. Rest: Wire rack if you’ve got one. Not a plate unless you like soggy bottoms.
8. Serve: Parsley and lemon if you’re feeling it. Otherwise, just eat.

Tips for Success

• Pound your chicken evenly — otherwise it cooks weird.
• Fresh parm > pre-shredded — trust me.
• Don’t crowd the pan — the crust will fall apart.
• Wire rack matters — keeps the bottom crispy.
• Flip once, not constantly — helps the crust stay golden.

Storage and Reheating

• Fridge: Let it cool down first. Then into an airtight container, 3 days max.
• Freezer: Wrap it tight. Freeze flat. Lasts 2 months easy.
• Reheat: Oven at 180°C (350°F) for 10–12 mins. Comes out crispy again.
  Microwave? It’ll work, but you lose the crisp. Air fryer works best if you have one.

Frequently Asked Questions

• Can I use chicken thighs instead?
  Yep. Just pound them flat and maybe cook a tiny bit longer.
• Do I need fresh Parmesan?
  Honestly, yeah. Pre-shredded doesn’t melt or stick right.
• Can I bake this instead?
  You can, but it won’t be as crispy. Try 400°F for 20 mins, flip halfway.
• What should I serve this with?
  Mashed potatoes. Or salad. Or even pasta if you’re hungry-hungry.
• Can I make this gluten-free?
  Sure. Swap breadcrumbs and flour with GF versions. Still works fine.

Common Mistakes and How to Dodge Them

• Not flattening the chicken: You’ll end up with cooked edges and raw middles. Just smash it.
• Pan too hot: Burns the crust before the inside cooks. Keep it medium. Adjust if needed.
• Flipping too much: Resist the urge. Flip once. Trust the process.
• Soggy crust after cooking: Don’t put it on a plate. Rest it on a wire rack or even paper towels.
• Using pre-shredded Parmesan: It’s coated in anti-caking junk. Makes the breading weird. Grate your own if you can.

Nutrition Facts (Per Serving)

• Calories: 460 kcal
• Total Fat: 23g
• Saturated Fat: 7g
• Cholesterol: 160mg
• Sodium: 540mg
• Potassium: 600mg
• Total Carbohydrate: 22g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 40g

You Might Also Like:

• Chicken Pizza – Easy Cheesecake Factory Copycat
• Chicken Pot Pie – Easy Cheesecake Factory Copycat
• Cream Of Chicken Soup – Easy Cheesecake Factory Copycat
• Orange Chicken – Easy Cheesecake Factory Copycat