I adore this BJ’s Parmesan Crusted Chicken dish, and if you’ve had the pleasure of visiting a BJ’s Restaurant and Brewhouse—perhaps with family or friends—you’ve probably enjoyed this popular dish as well. Known for its perfect balance of flavors and textures, it’s no wonder this recipe occupies a sweet spot on BJ’s menu as well as in our hearts (and stomachs).
Oh, the delightful crunch of the parmesan crust, the tender and juicy chicken underneath, and the tangy lemon Chardonnay butter sauce! It’s truly a symphony of flavors that’s hard to replicate… until now! Through a process of trial and error in my kitchen, I have managed to perfect this dish, and I am extremely excited to share this recipe with you today!
How to make BJ’s Parmesan Crusted Chicken
BJ’s Parmesan Crusted Chicken is a dish from BJ’s Restaurant & Brewhouse. It typically features a chicken breast coated with a flavorful Parmesan and panko breadcrumb crust, then baked to golden perfection. It’s often served with marinara sauce and your choice of sides. It’s a tasty twist on a classic chicken dish—definitely worth a try if you’re a fan of cheesy, crispy goodness!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1 cup Panko bread crumbs
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 cup unsalted butter, softened
- 1/4 cup dry white wine (Chardonnay preferred)
- 1/4 cup freshly squeezed lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the chicken breasts: If your chicken breasts are too thick, you can either pound them out or slice them in half horizontally to create two thinner pieces.
- Prepare three shallow dishes or plates. In the first dish, combine the all-purpose flour, salt, black pepper, and garlic powder. In the second dish, beat the two large eggs. In the third dish, mix the Panko bread crumbs and grated Parmesan cheese.
- Begin by dredging each chicken breast in the flour mixture, coating it evenly on both sides.
- Next, dip the chicken into the egg mixture, making sure it’s thoroughly covered.
- Finally, press the chicken into the Panko-Parmesan mixture, ensuring both sides are generously coated.
- Heat the olive oil and unsalted butter over medium heat in a large non-stick skillet. When the oil is hot and the butter is melted, carefully add the chicken breasts to the skillet.
- Cook the chicken for 5-7 minutes on each side, depending on the thickness, until fully cooked and golden brown. When the internal temperature reaches 165°F (74°C), the chicken is ready.
- While the chicken is cooking, prepare the Lemon Chardonnay Butter Sauce. In a small saucepan, melt the unsalted butter over low heat. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the dry white wine and lemon juice to the saucepan and continue to cook for 5 minutes, allowing the sauce to reduce slightly. Taste and season with salt and pepper as desired.
- Once the chicken is cooked, let it rest for a few minutes on a plate or cutting board. To serve, spoon the Lemon Chardonnay Butter Sauce generously over each chicken breast. Best enjoyed with your choice of sides, such as roasted vegetables or garlic mashed potatoes.
Tips
- Avoid overcrowding the skillet when cooking the chicken breasts to ensure the perfect crunch.
- Always use freshly grated Parmesan cheese, as pre-shredded or grated cheese may not adhere to the chicken and can result in a less flavorful crust.
- The Lemon Chardonnay Butter Sauce can be made ahead of time and refrigerated. Just heat it up gently in a saucepan before serving.
- If you want to elevate your dish’s presentation, garnish the chicken with a twist of lemon zest, fresh parsley, or thinly sliced scallions.
Serving
A great meal isn’t complete without delicious side dishes to accompany your Parmesan Crusted Chicken. Here are some wonderful options to serve along with this delectable main course.
Garlic Mashed Potatoes
A classic comfort food, garlic mashed potatoes pair wonderfully with the crunchy and flavorful chicken. To make them even more delicious, add some Parmesan cheese in the potatoes for a cheesy twist.
Roasted Asparagus
The robust flavor of roasted asparagus complements the richness of the Parmesan crusted chicken perfectly. Drizzle the asparagus with olive oil, sprinkle with salt and pepper, and roast in the oven until tender and slightly crispy.
Caesar Salad
A light and refreshing Caesar salad is an excellent counterpoint to the creamy, crunchy chicken. This salad is a delightful addition to your meal with crisp romaine lettuce, a tangy dressing, and plenty of grated Parmesan cheese.
Buttered Pasta
Buttered pasta, sprinkled with a little Parmesan cheese, offers a simple but tasty accompaniment to the Parmesan Crusted Chicken.
Steamed Broccoli
Steamed broccoli is a healthy and vibrant side dish that can be prepared in minutes.
Garlic Bread
Garlic bread can serve as a delicious side dish with its warm, buttery and garlic flavor. It’s perfect for sopping up any leftover sauce from the chicken.
Final Thoughts
I encourage you to share your experiences whipping up the BJ’s Parmesan Crusted Chicken recipe at home. Did you fall in love with it at first bite? Did the cooking process unlock the inner gourmet chef in you? I’d love to hear all about it.
More Meat Recipes:
- Best Chicken Tocino Recipe
- Dave’s Hot Chicken Ingredients
- PF Chang’s Sweet and Sour Chicken
- Chunchullo Recipe
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1 cup Panko bread crumbs
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 cup unsalted butter, softened
- 1/4 cup dry white wine (Chardonnay preferred)
- 1/4 cup freshly squeezed lemon juice
- 1 garlic clove, minced Salt and pepper to taste
Instructions
- Prepare the chicken breasts: If your chicken breasts are too thick, you can either pound them out or slice them in half horizontally to create two thinner pieces.
- Prepare three shallow dishes or plates. In the first dish, combine the all-purpose flour, salt, black pepper, and garlic powder. In the second dish, beat the two large eggs. In the third dish, mix the Panko bread crumbs and grated Parmesan cheese.
- Begin by dredging each chicken breast in the flour mixture, coating it evenly on both sides.
- Next, dip the chicken into the egg mixture, making sure it's thoroughly covered.
- Finally, press the chicken into the Panko-Parmesan mixture, ensuring both sides are generously coated.
- Heat the olive oil and unsalted butter over medium heat in a large non-stick skillet. When the oil is hot and the butter is melted, carefully add the chicken breasts to the skillet.
- Cook the chicken for 5-7 minutes on each side, depending on the thickness, until fully cooked and golden brown. When the internal temperature reaches 165°F (74°C), the chicken is ready.
- While the chicken is cooking, prepare the Lemon Chardonnay Butter Sauce. In a small saucepan, melt the unsalted butter over low heat. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the dry white wine and lemon juice to the saucepan and continue to cook for 5 minutes, allowing the sauce to reduce slightly. Taste and season with salt and pepper as desired.
- Once the chicken is cooked, let it rest for a few minutes on a plate or cutting board. To serve, spoon the Lemon Chardonnay Butter Sauce generously over each chicken breast. Best enjoyed with your choice of sides, such as roasted vegetables or garlic mashed potatoes.
