✔ Updated · step photos, sauce guide and what to serve
BJ's Parmesan Crusted Chicken is a crisp, golden chicken breast with a panko and Parmesan crust, finished with a creamy lemon Chardonnay butter sauce, sun-dried tomatoes and fresh basil. It feels fancy, but it's so doable at home.
At a glance
The one tip that matters: Brine the chicken in salted broth for about 3 hours, then pat it completely dry so the flour, egg and panko-Parmesan crust stick.
This copycat-style version starts with a simple salt-and-broth brine that keeps the chicken juicy, then a flour, egg and crumb coating that's chilled briefly so it stays put in the pan. The butter sauce simmers while the chicken rests, and the chicken is cooked to 165°F before it's sauced and garnished.
Why You'll Love This Parmesan Crusted Chicken
- Crisp and juicy, a panko-Parmesan crust over brined chicken breasts that stay moist.
- A bright, creamy sauce, lemon Chardonnay butter sauce that simmers while the breaded chicken chills.
- Make-ahead friendly, brine and bread the chicken early, then cook and sauce it just before serving.
What Is BJ's Parmesan Crusted Chicken?
It's a popular entrée at BJ's Restaurant & Brewhouse: a breaded chicken breast with a crunchy Parmesan crust, topped with a lemony butter sauce and bright garnishes. Plating can vary by location and over time, but this copycat-style version keeps the parts people love: the crisp, cheesy crust, the creamy lemon Chardonnay butter sauce, sun-dried tomatoes and fresh basil.
Ingredient Notes
Here's what goes into it. Exact amounts are in the recipe card below.
- Chicken breasts: boneless, skinless breasts of about 6 to 8 ounces each. Pound any thick ones to an even 3/4 inch so they cook through evenly.
- Chicken broth and salt: the brine. Salt dissolved in broth seasons the chicken and keeps it juicy during a 3-hour soak in the fridge.
- Flour and eggs: the first two coats, so the crumb mixture clings.
- Panko and Parmesan: Japanese-style panko mixed with shredded Parmesan, salt and pepper makes the crisp, cheesy crust. Freshly shredded Parmesan browns better than powdery pre-grated cheese.
- Light olive oil: for pan-frying over medium-low heat. Its mild flavor and higher smoke point suit gentle browning better than extra-virgin olive oil.
- Lemon Chardonnay butter sauce: salted butter, Chardonnay, lemon juice, a little sugar, a dash of salt and heavy cream.
- Garnish: extra shredded Parmesan, minced sun-dried tomatoes and thinly sliced fresh basil.
How to Make the Lemon Chardonnay Butter Sauce
The sauce is what makes this taste like the restaurant dish, and it's a quick one. Melt 1/4 cup of salted butter, simmer 1/4 cup of Chardonnay in it for about a minute to soften the raw wine edge, then stir in 2 tablespoons of lemon juice, 3/4 teaspoon of sugar, a dash of salt and 1 1/3 cups of heavy cream. Simmer it on low for 10 to 12 minutes, stirring often, until it coats the back of a spoon.
A dry, unoaked or lightly oaked Chardonnay works best, since a very oaky bottle can taste bitter once reduced. If the sauce gets too thick while it waits, whisk in a spoonful of warm broth or cream; if it's thin, simmer it a few minutes longer. Keep it at a gentle simmer rather than a boil so the butter and cream don't separate. For a wine-free version, use chicken broth plus an extra squeeze of lemon.
How Long to Cook It (and the Safe Internal Temperature)
Chicken breast is safe to eat at 165°F (74°C), measured with an instant-read thermometer in the thickest part. Over medium-low heat, a 3/4-inch-thick breaded breast takes about 4 to 5 minutes per side. Thicker breasts can brown outside before the center is cooked; if that happens, move them to a baking sheet and finish them in a 375°F oven for 5 to 10 minutes. For more ways to check, see how to tell if chicken is done.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Don't skip the brine. About 3 hours in salted broth keeps the breasts juicy and seasoned all the way through. Pat them completely dry afterward so the flour sticks.
- Use freshly shredded Parmesan. It melts into the panko and browns into a crisp crust, while pre-grated cheese can be powdery and less flavorful.
- Press, then chill. Press the crumbs on firmly and refrigerate the breaded chicken for at least 15 minutes so the coating sets and stays in place.
- Keep the heat medium-low. Wait until a test breadcrumb sizzles (my mum's old trick), then cook 4 to 5 minutes per side and turn only once. Too hot and the Parmesan burns before the chicken reaches 165°F.
- Simmer the sauce gently. Stir it often over low heat and don't let it boil hard, or the butter and cream can separate and catch on the bottom of the pan. I keep a wooden spoon moving in there the whole time.
BJ’s Parmesan Crusted Chicken (Copycat Recipe)
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minutesCopycat-style BJ’s Parmesan Crusted Chicken: brined chicken breasts in a crisp panko-Parmesan crust, pan-fried until golden and finished with a lemon Chardonnay butter sauce, Parmesan, sun-dried tomatoes and fresh basil.
Ingredients
- For the Brine
2 cups chicken broth
1 teaspoon salt
- For the Chicken
4 boneless, skinless chicken breasts (6 to 8 oz each)
1/2 cup all-purpose flour
4 large eggs, beaten
1 cup Japanese-style panko bread crumbs
1 cup shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup light olive oil, for pan-frying
- For the Lemon Chardonnay Butter Sauce
1/4 cup salted butter
1/4 cup Chardonnay wine
2 tablespoons lemon juice
3/4 teaspoon granulated sugar
1 dash salt
1 1/3 cups heavy cream
- For the Garnish
1/4 cup shredded Parmesan cheese
4 teaspoons minced sun-dried tomatoes
4 tablespoons thinly sliced fresh basil
Directions
- Brine the Chicken
- Stir the 1 teaspoon of salt into the chicken broth until it dissolves. Add the chicken breasts, cover and refrigerate for about 3 hours.
- Remove the chicken from the brine (discard the brine) and pat each breast completely dry with paper towels. If any breasts are much thicker than 3/4 inch, pound them to an even thickness so they cook evenly.
- Bread the Chicken
- Set up three shallow dishes: the flour in the first, the beaten eggs in the second, and the panko, 1 cup of Parmesan, 1/2 teaspoon of salt and the pepper mixed together in the third.
- Coat each breast in flour and shake off the excess, dip it in the egg, then press it firmly into the panko-Parmesan mixture on both sides.
- Lay the breaded chicken on a plate or tray and refrigerate it for at least 15 minutes while you make the sauce, so the crust sets.
- Make the Lemon Chardonnay Butter Sauce
- Melt the butter in a small saucepan over medium heat. Add the Chardonnay and let it simmer for about 1 minute.
- Stir in the lemon juice, sugar and a dash of salt, then add the heavy cream. Simmer on low, stirring often, for 10 to 12 minutes, until it thickens enough to coat a spoon. Keep it warm over the lowest heat.
- Cook and Serve
- Heat the light olive oil in a large sauté pan over medium-low heat until a breadcrumb dropped in sizzles right away. Cook the chicken, in batches if needed, for 4 to 5 minutes per side, until golden brown and 165°F (74°C) in the thickest part. If the crust browns before the center is done, finish the chicken on a baking sheet in a 375°F oven for a few minutes.
- Drain the chicken briefly on a paper towel-lined plate. Spoon 2 to 3 tablespoons of the sauce over each breast, then top each with 1 tablespoon of Parmesan, 1 teaspoon of sun-dried tomatoes and 1 tablespoon of basil. Serve the rest of the sauce on the side.
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What to Serve with BJ's Parmesan Crusted Chicken
The rich lemon butter sauce wants something to soak it up and something green to balance it. For more ideas, browse our potato side dishes.
- Mashed potatoes: the classic pairing, with extra sauce spooned over. Try our creamy mashed potatoes.
- Broccoli, asparagus or green beans: steamed or roasted, with a squeeze of lemon to tie them to the sauce.
- Angel hair or linguine: tossed with a little of the butter sauce and some Parmesan.
- A crisp salad: Caesar or arugula with lemon dressing cuts through the richness.
- Crusty bread or rolls: for mopping up the last of the sauce.
Variations
- Oven-baked: set the breaded chicken on a rack over a baking sheet, drizzle or spray with olive oil and bake at 425°F for 18 to 22 minutes, until golden and 165°F inside.
- Air fryer: spray the breaded chicken on both sides with oil and air fry at 380°F for 10 to 14 minutes, turning halfway, until 165°F inside.
- Without wine: swap the Chardonnay for chicken broth and add an extra teaspoon or two of lemon juice.
- Other cheeses: Pecorino Romano or Grana Padano work in place of Parmesan. Pecorino is saltier, so cut back the salt in the crumbs a little.
Make-Ahead, Storage and Reheating
- Make ahead: brine and bread the chicken up to 4 hours ahead and keep it covered in the fridge. The sauce can be made a day ahead and rewarmed gently.
- Store: cool the chicken and sauce, then refrigerate them separately in airtight containers for 3 to 4 days. Keeping them apart keeps the crust crisp.
- Freeze: freeze the cooked chicken for up to 3 months. Cream sauces can separate when frozen, so the sauce is best made fresh.
- Reheat: warm the chicken in a 350°F oven or an air fryer until it's hot all the way through (165°F) so the crust stays crisp. Rewarm the sauce over low heat, stirring, and spoon it over just before serving.
Frequently Asked Questions
What is BJ's Parmesan crusted chicken?
It's a breaded chicken breast with a crisp Parmesan and panko crust, topped with a creamy lemon butter sauce. This copycat-style version brines the chicken first for juiciness, pan-fries it until golden and 165°F inside, then finishes it with lemon Chardonnay butter sauce, Parmesan, sun-dried tomatoes and fresh basil.
What sauce is on BJ's Parmesan crusted chicken?
A lemon Chardonnay butter sauce. Melt salted butter, simmer Chardonnay in it for about a minute, then add lemon juice, a little sugar, a dash of salt and heavy cream. Simmer on low for 10 to 12 minutes, stirring often, until it's thick enough to coat a spoon.
Can I make the sauce without wine?
Yes. Replace the Chardonnay with the same amount of chicken broth and add an extra teaspoon or two of lemon juice for brightness. The sauce is slightly less complex but still tangy, buttery and creamy.
Why does the crust fall off my chicken?
Usually the chicken was still damp, the crumbs weren't pressed on firmly, or the oil wasn't hot enough. Pat the brined chicken completely dry, press the panko-Parmesan mixture on well, chill the breaded chicken for 15 minutes, and wait until a breadcrumb sizzles before adding it. Turn it only once.
Can I bake Parmesan crusted chicken instead of frying it?
Yes. Set the breaded chicken on a rack over a baking sheet, drizzle or spray it with olive oil and bake at 425°F for 18 to 22 minutes, until golden and 165°F in the thickest part. The crust browns a little less evenly than pan-fried but stays crisp.
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Hi,
I’m planning on making your BJs Parmesan Crusted Chicken and have a question about the chicken. In the recipe, it sounds like you used plain old chicken breasts. At BJs and in your photo, the chicken breasts look thin. Did you use cutlets, cut them in half or pound them.
Thanks
Great question, Diana! The recipe uses regular boneless breasts (6 to 8 oz each), but for that thinner restaurant look, pound them to an even 1/2 to 3/4 inch or slice them in half horizontally into cutlets. Thinner pieces cook faster, so start checking early and cook until 165°F in the thickest part.