Herb Crusted Chicken Texas Roadhouse
Steakhouse-style crusted chicken at home — Parmesan Crusted Chicken, Longhorn Parmesan Crusted Chicken, Garlic Herb Baked Chicken Breasts — for busy weeknights.
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Parmesan Crusted Chicken with Creamy Garlic Sauce
A delicious dish featuring tender chicken breasts coated with Parmesan and breadcrumbs, served with a rich and creamy garlic sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs (Italian-style or plain with seasoning)
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp paprika
- to taste salt & pepper
- 2 eggs, beaten
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk (or half-and-half)
- 1/2 cup grated Parmesan cheese
- as needed fresh parsley for garnish
Instructions
- 1Prep chicken: Pound chicken breasts to even thickness. Season with salt, pepper, garlic powder, and paprika.
- 2Coat chicken: Dip each breast into eggs, then coat with breadcrumbs mixed with Parmesan.
- 3Cook chicken: Heat olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove and keep warm.
- 4Make garlic sauce: In the same skillet, melt butter. Add garlic and sauté 1 minute. Stir in flour, then slowly whisk in milk until smooth and thickened. Add Parmesan, salt, and pepper. Stir until creamy.
- 5Serve: Pour creamy garlic sauce over chicken. Garnish with fresh parsley and enjoy with pasta, rice, or roasted veggies.
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Open in Pepper →Chicken Breasts With A Real Crust
A plain chicken breast can go dry and dull fast. Give it a coat of Parmesan, breadcrumbs, or a rub of garlic and herbs, and you get a browned top with something to cut through.
Cooks on Pepper reach for these when they want that steakhouse chicken without the drive, or when there's a package of chicken breasts thawed and dinner is an hour away.
Every recipe here starts with boneless, skinless chicken breasts: Parmesan Crusted Chicken with Creamy Garlic Sauce, Longhorn Parmesan Crusted Chicken, Herb-Crusted Chicken with Garlic Potatoes, Oven Baked Chicken Breast, and Cheddar crusted chicken breasts.
Quick Tips
- 1
Pound them even
Flatten thick breasts to about 3/4 inch so the thin end doesn't dry out while the middle cooks.
- 2
Pat the chicken dry
Blot with paper towels before oiling so the breadcrumbs and Parmesan actually stick instead of sliding off.
- 3
Check at 165
Pull the chicken when an instant-read thermometer hits 165°F in the thickest part, usually 20 to 25 minutes at 425°F.
- 4
Rest before slicing
Let it sit 5 minutes on the cutting board so the juices stay in the meat and not on your board.
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