BJ's Restaurant and Brewhouse Parmesan Crusted Chicken Breast copycat recipe by Todd Wilbur
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BJ's Restaurant and Brewhouse Parmesan Crusted Chicken Breast

Score: 4.95. Votes: 22
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Menu Description: "Our marinated chicken breast coated with Parmesan cheese and crunchy panko breadcrumbs, lightly pounded and pan fried to a golden brown. Served with white cheddar mashed potatoes and steamed broccoli and topped with a lemon Chardonnay butter sauce, sun-dried tomatoes, fresh basil and Parmesan cheese."

This re-creation lays out a great way to prepare that 4-pack of chicken breasts you dropped into your shopping cart. While you're at the market, head down the aisle where the Asian foods are parked and pick up some Japanese breadcrumbs, also called "panko" breadcrumbs. Combining these coarse breadcrumbs with shredded Parmesan cheese makes a crispy breading for the chicken that doesn't even need a sauce to taste good. Still, the lemony Chardonnay butter sauce used at the restaurant is cloned here too, so you'll have the complete flavor experience. You'll want to plan ahead a bit for this dish since the chicken fillets will need to marinate in the brine solution for 2 to 3 hours. This dish goes great with the clone recipe for BJ's White Cheddar Mashed Potatoes.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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Get This

  • 2 cups chicken broth
  • 1 teaspoon salt
  • 2 large skinless chicken breast fillets sliced through the middle
  • 4 eggs, beaten
  • 1/2 cup all-purpose flour
  • 1 cup Japanese bread crumbs (panko)
  • 1 cup shredded Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
Lemon Chardonnay Butter Sauce
  • 1/4 cup butter (salted)
  • 1/4 cup Chardonnay wine
  • 2 tablespoons lemon juice
  • 3/4 teaspoon granulated sugar
  • Pinch salt
  • 1 1/3 cups heavy cream
  • Light olive oil
  • 2 tablespoons shredded Parmesan cheese
  • 4 teaspoons minced sundried tomatoes
  • 4 tablespoons thinly sliced fresh basil
  • Do This
    • Restaurant/Brand
      BJ's Restaurant & Brewhouse
    • Instructions

      1. Make brine for chicken by dissolving salt with chicken broth in a medium bowl. Use a sharp knife to cut the chicken breasts in half through the middle to make them thinner. Add the chicken to the brine. Cover and chill for 2 to 3 hours.

      2. When the chicken has marinated, remove the fillets from the brine and dab with paper towels to remove the excess liquid. Beat eggs in a medium bowl, and pour flour onto a plate. Combine bread crumbs, Parmesan cheese, salt, and pepper in another medium bowl. To bread the chicken, first coat each fillet with flour, then egg, and then the Parmesan mixture. Let the breaded fillets rest for a bit on plate in your fridge while preparing the Chardonnay butter sauce.

      3. Make the Chardonnay butter sauce by melting the butter in a small saucepan over medium heat. Add the wine and simmer for 1 minute. Stir in the lemon juice, sugar, and salt, and then add the cream. Simmer over low heat for 10 to 12 minutes, until thicker.

      4. Add enough oil to cover the bottom of a large saute pan, and heat over medium/low until hot. You can check the heat of the oil by dropping a breadcrumb into it. If it starts to sizzle, your oil is ready. Saute each breaded chicken fillet in the oil for 4 to 5 minutes per side or until brown. Remove fillets to a paper towel-covered plate until ready to serve. Serve each fillet with a couple tablespoon of butter sauce spooned over the top. Pile a tablespoon of Parmesan cheese on top of each fillet, followed by 1 heaping teaspoon of minced sundried tomatoes, and a tablespoon of basil.

      Serves 4 as an entree.

Average rating:

Score: 4.95. Votes: 22
Rating of votes (22)
21 customers
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Wilma Moore
Sep 15, 2021, 16:46

This is by far one of the most tender and delicious chicken. I followed the instructions to the letter. Everyone was commenting on how tender the chicken was. Have made it twice, once with the white cheddar potatoes. It was fabulous !!!

Apr 25, 2010, 22:00

This is exactly like the parmesan-crusted chicken and white cheddar mashed potatoes at BJs ... I can't find anything about it that isn't perfect! And it is much easier than one would expect. Beyond yummmmmy ... and cheaper than the restaurant, too!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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