Cheesecake Factory Crusted Chicken: 7 Steps to Perfection

Cheesecake Factory Crusted Chicken Romano is a delicious copycat recipe that brings restaurant flavor to your home.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C). Use a meat mallet to pound the chicken breasts to an even thickness.
In one shallow dish, mix the flour, salt, and pepper.
In another dish, whisk together the eggs and milk.
In a third dish, combine the breadcrumbs, grated Romano cheese, garlic powder, and onion powder.
Dredge each chicken breast first in the flour mixture, shaking off excess. Then dip it into the egg mixture, and finally coat it with the breadcrumb mixture, pressing down to ensure the breadcrumbs stick.
Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken and place it on a baking sheet.
In the same skillet, add the heavy cream and Dijon mustard. Stir well, scraping up any bits from the bottom of the pan. Cook for about 5 minutes until the sauce thickens slightly.
Place the chicken in the preheated oven for an additional 10 minutes to ensure it’s cooked through and the breadcrumbs are crisp.
Drizzle the creamy sauce over the chicken before serving, garnishing with fresh parsley.