BJ’s Parmesan Crusted Chicken Recipe (Better Than the Restaurant)

If you’ve ever bitten into the parmesan crusted chicken at BJ’s Brewhouse and immediately wondered how to make it at home, this recipe is the answer. After ordering it on more than a dozen visits and testing my own version 14 times in my kitchen this year, I’ve finally locked in the technique. The crust shatters when you cut into it, the chicken stays juicy, and the marinara-mozzarella topping does the heavy lifting on flavor.

This copycat takes about 45 minutes start to finish, costs roughly $14 to feed four people, and uses ingredients you probably already have. It’s the one chicken recipe my family asks for the most, and it works just as well on a busy Tuesday as it does for company on the weekend.

Why You’ll Love This Recipe

• It tastes like the restaurant. I side-by-side tested this against the real BJ’s plate. My partner couldn’t tell the difference.
• One pan, ready in 45 minutes. No deep frying, no complicated steps.
• Better crust than the original. Panko plus freshly grated parmesan gives a sharper, crispier shell than the restaurant version.
• Family friendly. Picky kids eat it without complaint.
• Make-ahead friendly. Bread the chicken in the morning, cook at dinner.

What Makes BJ’s Parmesan Crusted Chicken So Good

BJ’s Brewhouse built this dish around three things: a thin, crackling parmesan crust, juicy seasoned chicken breast, and a finishing layer of marinara and melted mozzarella. It’s served over angel hair pasta tossed in garlic butter, with a basil garnish on top.

People often confuse this with the LongHorn Steakhouse parmesan crusted chicken, but the two are different. LongHorn uses a baked ranch-and-parmesan topping with no marinara. BJ’s uses a true breaded crust with an Italian topping. If you’re looking for the LongHorn version, that’s a separate recipe. This one is the BJ’s Brewhouse take, and it’s the better choice if you want a crispy texture.

Ingredients You’ll Need

For the chicken

• 4 boneless, skinless chicken breasts (about 6-7 oz each)
• 1 cup buttermilk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

For the parmesan-panko crust

• 1 cup panko breadcrumbs
• 3/4 cup freshly grated parmesan cheese (not the shaker kind)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1/2 cup all-purpose flour

For the topping

• 1 cup marinara sauce (Rao’s or a homemade batch works best)
• 1 1/2 cups shredded low-moisture mozzarella
• 2 tablespoons fresh basil, chopped
• 2 tablespoons olive oil (for searing)
• 1 tablespoon unsalted butter

Substitutions and dietary swaps

• Gluten-free: swap panko for gluten-free breadcrumbs and use a 1:1 GF flour blend.
• Low-carb / keto: replace panko with crushed pork rinds and skip the flour dredge.
• No buttermilk? Mix 1 cup whole milk with 1 tablespoon lemon juice and let sit 5 minutes.
• Cheese swap: provolone melts beautifully and gives a more BJ’s-like pull.

Equipment You’ll Need

• Large oven-safe skillet (cast iron is ideal)
• Three shallow bowls for breading station
• Meat mallet or heavy pan (for pounding chicken)
• Instant-read thermometer
• Sheet pan + wire rack (optional but helps for resting)

How to Make BJ’s Parmesan Crusted Chicken: Step-by-Step

Step 1: Pound and marinate the chicken

Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness. This is the single most important step. Uneven chicken cooks unevenly, and a thinner cutlet stays juicier under high heat.

In a bowl, whisk buttermilk with salt, pepper, and garlic powder. Add the chicken, turn to coat, and let it sit 30 minutes at room temperature. If you have more time, refrigerate up to 4 hours. The buttermilk does two things at once: it tenderizes the meat and helps the breading stick.

Step 2: Build the breading station

While the chicken marinates, set up three shallow bowls:

1. Bowl 1: flour
2. Bowl 2: beaten eggs
3. Bowl 3: panko, grated parmesan, Italian seasoning, garlic powder, and pepper. Mix well.

Preheat oven to 425°F (218°C). Position the rack in the upper third.

Step 3: Bread the chicken

Lift each piece of chicken out of the buttermilk and let excess drip off. Dredge in flour (shake off extra), then dip in egg, then press firmly into the panko-parmesan mixture. Press the crust on with your palm so it sticks. Place breaded chicken on a wire rack while you finish the rest.

Step 4: Pan-sear for a crispy crust

Heat the olive oil and butter in your oven-safe skillet over medium-high. When it shimmers (around 350°F surface temp), add chicken in a single layer. Do not crowd the pan. Sear 2-3 minutes per side until deep golden brown.

Don’t move the chicken while it sears. Wait until it releases on its own, that’s when the crust has set.

Step 5: Top and broil

Turn the oven to broil. Spoon 1/4 cup marinara on each cutlet (don’t drown it, keep it centered so the edges stay crispy). Top with a generous mound of mozzarella. Slide the skillet under the broiler for 2-3 minutes, until the cheese melts and starts to bubble with some golden spots.

Step 6: Rest and serve

Pull the pan from the oven and let the chicken rest for 5 minutes. This is non-negotiable: cutting too early lets all the juice out. Internal temperature should read 165°F (74°C). Top with fresh basil and serve over angel hair pasta tossed in garlic butter.

Pro Tips for Perfect Results

1. Use fresh parmesan, not the shaker can. The pre-grated stuff has anti-caking agents that prevent a crispy crust.
2. Don’t skip pounding the chicken. Even thickness equals even cooking.
3. Pat the chicken dry after the buttermilk soak only enough to remove drips. You want it wet enough to grab the flour.
4. Press the breading hard. Loose panko falls off in the pan.
5. Use a thermometer. Pull at 162°F, the carry-over heat will get it to 165°F.
6. Let the cheese brown a little. A bubbly golden top is what makes this look restaurant-quality.

Recipe Variations

• Oven-only version: Skip the pan-sear. Bake at 425°F on a wire rack over a sheet pan for 18-20 minutes, then add toppings and broil 3 minutes.
• Air fryer: Spritz breaded chicken with olive oil. Air fry at 380°F for 12 minutes, flip once. Top, then air fry 2 more minutes to melt cheese.
• Gluten-free: Swap flour and panko for GF versions (1:1).
• Keto / low-carb: Replace panko with finely crushed pork rinds. Skip the flour. Serve over zucchini noodles instead of pasta.
• Spicy: Add 1/4 teaspoon cayenne to the panko mix and use arrabbiata instead of marinara.

Common Mistakes to Avoid

• Pan too cold: the breading absorbs oil and goes soggy. The oil should shimmer before chicken hits it.
• Pan too hot: the crust burns before the inside cooks. Medium-high, not high.
• Skipping the rest: 5 minutes of resting keeps the juice inside.
• Too much sauce: drowning the cutlet kills the crispy crust. Keep marinara to the center.
• Pre-shredded cheese: the cellulose coating prevents proper melt. Shred from a block.

What to Serve With BJ’s Parmesan Crusted Chicken

At BJ’s, this is plated over angel hair tossed in garlic butter with a basil garnish. To recreate the full restaurant experience, here’s what I’d suggest:

• Angel hair pasta with garlic butter and a squeeze of lemon
• Olive Garden broccoli as a side veg
• BJ’s Brewhouse brussels sprouts for a heartier plate
• BJ’s tomato mozzarella salad as a starter
• A simple green salad with BJ’s honey mustard dressing
• Garlic bread or crusty Italian loaf

How to Store and Reheat

Refrigerator: store cooled chicken in an airtight container for up to 3 days. Keep the crust dry by separating layers with parchment.

Freezer: wrap each cooled cutlet tightly in plastic, then foil. Freeze up to 2 months. Thaw overnight in the fridge.

Reheat (best method): place chicken on a wire rack over a sheet pan. Reheat at 375°F for 10-12 minutes until heated through. The wire rack keeps the bottom from going soggy. Microwave works in a pinch but you’ll lose the crispy crust.

Make ahead: bread the chicken in the morning, store covered in the fridge, then cook at dinner. The breading actually sticks better after a short rest.

FAQ

What kind of cheese does BJ’s use on parmesan crusted chicken?

BJ’s uses a blend of parmesan in the crust and shredded mozzarella on top. I recommend grating fresh parmesan from a block (not the shelf-stable shaker can) and shredding mozzarella from a low-moisture block for the best melt.

Is BJ’s Parmesan Crusted Chicken the same as LongHorn’s?

No. LongHorn Steakhouse’s version uses a baked ranch-and-parmesan topping with no breading underneath. BJ’s uses a true panko-parmesan crust with marinara and mozzarella on top. They taste completely different.

Can I make BJ’s Parmesan Crusted Chicken in an air fryer?

Yes. Spritz the breaded chicken with olive oil. Air fry at 380°F for 12 minutes, flipping once. Add marinara and mozzarella, then air fry another 2 minutes to melt the cheese. The crust comes out almost identical to the pan-seared version.

Why is my parmesan crust falling off?

Three likely culprits: chicken was too wet (pat off excess buttermilk before flour), breading wasn’t pressed firmly (use your palm), or the pan was moved too soon (let the crust set 2 minutes undisturbed before flipping).

What pasta does BJ’s serve with this dish?

Angel hair tossed in garlic butter is the standard. Linguine or thin spaghetti also work well. Whatever you choose, keep the sauce light so the chicken stays the star.

Can I use chicken thighs instead of breasts?

Yes. Boneless skinless thighs work great. They’re more forgiving and stay juicy. Pound them to even thickness and cook 3-4 minutes per side instead of 2-3.

How many calories are in BJ’s Parmesan Crusted Chicken?

The restaurant version with pasta is around 1,500 calories. My homemade version comes in at roughly 540 calories per cutlet without pasta, or about 780 calories with a side of pasta. Lower than the restaurant because I use less oil.

Can I bake this instead of pan-searing?

Yes. Place breaded chicken on a wire rack over a sheet pan. Spray lightly with oil. Bake at 425°F for 18-20 minutes. The crust won’t be quite as crispy as pan-seared, but it’s still excellent.

What’s the best marinara for this recipe?

Rao’s Homemade is my go-to for store-bought (the sweetness level is right). If you have homemade, even better. Avoid anything overly sweet or with added sugar.

How do I keep the crust crispy when topping with marinara?

Spoon the sauce only on the center of each cutlet, leaving a 1/2-inch crispy border exposed. The edges stay crunchy and the broiler does the rest.

More BJ’s Brewhouse Copycat Recipes

If you love BJ’s, try these copycat favorites from my kitchen:

• BJ’s Baked Ziti Recipe
• BJ’s Brewhouse Brussels Sprouts
• BJ’s Tomato Mozzarella Salad
• BJ’s Chicken Tortilla Soup
• BJ’s Salted Caramel Pizookie
• BJ’s Avocado Egg Rolls

For more on the original dish, see the official BJ’s Brewhouse menu. And if you want to double-check your chicken safety temps, the USDA chicken safety guidelines are clear: pull at 165°F.

Photo credits: Adriano Bragi, Ana-Maria Antonenco, Leeloo The First, Mateusz Feliksik, O dodo, Jazheel Inocencio, Project of food, Amit Fulwaria via Pexels.

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• BJ’s Brewhouse Parmesan Crusted Chicken Recipe
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