Parmesan-Herb Crusted Chicken– Easy Outback Steakhouse Copycat

This Parmesan-Herb Chicken recipe is a simple, pan-fried chicken cutlet coated in a crispy, cheesy herb crust. It’s quick to cook, only uses pantry staples, and honestly works great for weeknights when you want something solid but low effort. No breading station mess — just toss, press, and cook.

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Quick Summary

• Prep time: 10 mins
• Cook time: 12 mins
• Flavor: herby, crispy, salty in a good way
• Great for: weeknights, meal prep, picky eaters

Why I Like This Recipe

Had two chicken breasts and no plan. Didn’t wanna deal with breadcrumbs or eggs or anything. Just dredged it in this herby mix I threw together and pan-fried it. Ended up really good — like, “oh wait, I cooked that?” good. I’ve made it at least three times since. Even better on day two.

Ingredients

For the Herb-Parmesan Crust:

• ¼ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp dried basil
• 1 tsp dried parsley
• ½ tsp dried thyme
• ½ tsp dried sage
• 2 tbsp grated Parmesan cheese

For the Chicken:

• 2 boneless, skinless chicken breasts (sliced into 4 thinner cutlets)
• 4 tbsp olive oil (for pan-frying)

How To Make Parmesan-Herb Crusted Chicken

1. Mix the crust coating: Combine all the flour, seasonings, herbs, and Parmesan in a shallow bowl. Give it a sniff. Should smell like pizza crust and confidence.
2. Prep the chicken: Slice each breast in half lengthwise to get four thinner pieces. This helps it cook faster and more evenly.
3. Heat your pan: Add oil to a skillet and warm over medium heat. You want it shimmering, not smoking.
4. Coat the chicken: Dredge each cutlet in the herb mix. Press it in — don’t just dust it.
5. Cook it through: Place two pieces in the pan at a time. About 6 mins per side, until golden outside and 160°F inside.
6. Rest it: Let it chill on a plate for 5 minutes before slicing. The juices stay in. Worth it.

Tips for Success

• Use dried herbs — fresh ones burn way too fast in the pan
• Slice chicken thin for faster, crispier cooking
• Don’t skip the resting time — helps the inside stay juicy
• Press the crust in — half-hearted dredging = sad crust

Storage and Reheating

• Fridge: Store leftovers in a sealed container up to 3 days.
• Reheat: Skillet with a little oil brings the crisp back. Air fryer is even better. Microwave is a last resort.

Frequently Asked Questions

• Can I use chicken thighs instead?
  Sure. Just flatten them a bit. Cook time might need adjusting.
• What’s the best oil to use?
  Olive oil’s great. Avocado oil also works if you want something more neutral.
• Can I bake this instead?
  You can, but it won’t get the same crust. Pan-frying’s the move here.
• Do I need eggs or breadcrumbs?
  Nope. That’s the point. Less mess, still crispy.
• Can I make it spicier?
  Yeah, bump up the red pepper flakes or add cayenne to the mix.

Common Mistakes and How to Dodge Them

• Using fresh herbs: They burn fast and mess with the texture. Dried is the way to go here — they mix in evenly and crisp up just right.
• Skipping the chicken rest time: Tempting, I know. But if you cut it right outta the pan, the juices run out and you’re left with dry-ish chicken. Wait five.
• Undersalting the mix: It’s easy to forget the coating has to carry all the flavor. Taste a pinch before using — add more salt if needed.
• Pan too cold or too hot: If it’s not hot enough, no crisp. If it’s too hot, crust burns before the inside cooks. Medium heat is your sweet spot.
• Only coating lightly: The flour mix needs to stick. Pat it in like you’re helping it feel seen. Don’t be shy.

Nutrition Facts (Per Serving)

• Calories: 286 kcal
• Total Fat: 17g
• Saturated Fat: 3g
• Cholesterol: 74mg
• Sodium: 620mg
• Potassium: 410mg
• Total Carbohydrate: 6g
• Dietary Fiber: 1g
• Sugars: 0g
• Protein: 28g

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