My herb crusted chicken is coated in a flavorful Parmesan and herb crust, then cooked to perfection. The result is a juicy, tender chicken with a mouth-watering crispy crust! Plus, it’s a pretty amazing parmesan herb crusted chicken cheesecake factory copycat too.
This parmesan herb crusted chicken dish is so simple to make, yet the flavors are incredible. Honestly, it’s hard to believe how such simple ingredients can come together to create something so tasty. But that’s the magic of cooking!
Herb parmesan crusted chicken is always a huge hit whenever I make it. Whether I’m serving it for a casual family dinner or impressing guests at a dinner party, this dish always gets rave reviews. If you’re looking for an impressive yet easy-to-make chicken dish, then this herb crusted chicken is definitely for you!
Why You’ll Love Herbed Crusted Chicken
- A fun way to serve chicken! Most of us love using chicken in our recipes because it’s such a versatile protein. To switch it up a little, my parmesan herb crusted chicken offers a fun and flavorful twist on the classic chicken dinner!
- Simple weeknight meal. Even though this chicken dish looks and sounds impressive, it’s actually a very straightforward recipe to make. It’s the perfect weeknight meal when you want something tasty but don’t have much time to spend in the kitchen.
- The parmesan crust is everything. The key to this recipe is all in the Parmesan herb crust. It’s what gives the chicken its fantastic flavor and excellent topping. Trust me; you’re going to love it!
Ingredients For Herb Crusted Chicken
- All-purpose flour
- Salt
- Pepper
- Red pepper flakes
- Garlic powder
- Onion powder
- Basil
- Parsley
- Thyme
- Sage
- Parmesan cheese
- Chicken breasts
- Olive oil
For the exact amounts needed, please see the recipe card below.
Instructions For Herb Parmesan Crusted Chicken
- Combine the flour, spices, herbs, and parmesan in a shallow dish, like a pie pan. Set aside.
- Slice each chicken breast in half lengthwise, so you have 4 thinner chicken breasts.
- Heat a medium skillet with the olive oil over medium heat.
- Evenly coat each chicken breast in the flour and spice mixture.
- Add the chicken to the skillet when the oil is simmering.
- Cook for about 6 minutes per side. The chicken will be done when the internal temperature reaches 160ºF.
- Let rest, uncovered for 5 minutes. Serve.
The addition of parmesan cheese to my herb crusted chicken is what really takes it over the top. It adds a lovely depth of flavor, and when it melts and coats the chicken, it’s just irresistible. However, if you’re not a fan of parmesan or have specific dietary requirements, you could definitely omit the cheese.
Without the parmesan, this recipe will be more like texas roadhouse herb crusted chicken – still utterly delicious!
My herbed crusted chicken goes well with so many meals. It makes for a really yummy lunch when paired with an easy green salad, or you could even use this herb crusted chicken in my chicken Caesar salad recipe!
For something a little more substantial, I like to serve this chicken with my make ahead mashed potatoes and instant pot green beans. But really, the options are endless, so go with whatever you’re in the mood for!
This chicken dish is best enjoyed fresh and hot out of the skillet. However, if you want to make this quick and easy recipe even easier, you can definitely prep some of the ingredients ahead of time!
Pre-cut your chicken and store it in the fridge, then measure out and combine the herbs and spices, and store them in an airtight container. Then when it’s time to cook, just add the flour, and you’re good to go!
You can read more about herbs here and how to grow and harvest herbs here.
Parmesan Herb Crusted Chicken
Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon basil dried, see note
- 1 teaspoon parsley dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon sage dried
- 2 tablespoons parmesan cheese grated
- 2 chicken breasts
- 4 tablespoons olive oil
Instructions
- Combine the flour, spices, herbs, and parmesan in a shallow dish, like a pie pan. Set aside.
- Slice each chicken breast in half lengthwise so you have 4 thinner chicken breasts.
- Heat a medium skillet with the olive oil over medium heat.
- Evenly coat each chicken breast in the flour and spice mixture.
- Add the chicken to the skillet when the oil is simmering.
- Cook for about 6 minutes per side. The chicken will be done when the internal temperature reaches 160ºF.
- Let rest, uncovered for 5 minutes. Serve.
Notes
Nutrition
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Robin McConahy says
This is exactly like Cheesecake Factory’s dish they offer, I love it. Thanks for sharing.
Ryan says
This is a suggestion, but I would recommend modifying your recipe to clarify that the parmesan cheese should also go into the coating for the chicken. You only mention to mix the flour, spices, and herbs together and parmesan cheese does not fall under any of these categories. You don’t really clarify what to do with the parmesan cheese anywhere in the recipe and if someone is just following step by step, they’re going to get to the end and realize that there was no mention of its use.
Alli says
Hi Ryan, thank you for catching this mistake! I’ve updated the recipe card and post.
Alli says
I love this recipe!