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Cheesecake Factory Crusted Chicken Romano Copycat

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5 from 93 reviews

A comforting and flavorful copycat recipe for Cheesecake Factory’s Crusted Chicken Romano, featuring crispy coated chicken and a rich cream sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs (preferably Italian seasoned)
  • 1 cup grated Romano cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1/4 cup olive oil
  • 1 cup heavy cream
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
  3. Arrange your workspace: flour in one dish, beaten eggs in the second, and a mixture of breadcrumbs, Romano cheese, garlic powder, Italian seasoning, salt, and pepper in the third.
  4. Dredge each chicken breast in the flour, dip in the eggs, then coat with the breadcrumb mixture.
  5. Heat the olive oil in a large skillet over medium heat and cook the breaded chicken for 4-5 minutes per side until golden brown. Transfer to a baking dish and finish in the oven for an additional 10 minutes.
  6. Pour in the heavy cream into the same skillet and simmer for about 5 minutes. Season with salt and pepper.
  7. Plate the crusted chicken, drizzle with the cream sauce, and garnish with fresh chopped parsley.

Notes

This dish pairs well with garlic mashed potatoes or a light arugula salad. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://pennykitchenz.com/cheesecake-factory-chicken-romano-copycat-recipe/

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