Best Olive Garden Chicken Parmigiana Copycat Recipe

Name: Best Olive Garden Chicken Parmigiana Copycat Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 3 cups marinara sauce; 1 pound boneless skinless chicken breasts; ½ teaspoon salt; ¼ teaspoon ground black pepper; ½ cup all-purpose flour; 2 large eggs; 2 tablespoons water; 1 ½ cups Italian breadcrumbs; 1 cup Parmesan Cheese; oil for frying; 1 cup shredded Mozzarella cheese; chopped fresh parsley

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5.0

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
467 kcal
Course
Main Course
Cuisine
Italian

Best Olive Garden Chicken Parmigiana Copycat Recipe

Yvette Arnold

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Golden crispy chicken cutlets topped with marinara and melty mozzarella just like at Olive Garden but made in your own kitchen in under 45 minutes!

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Ingredients

Servings

3 cups marinara sauce
1 pound boneless skinless chicken breasts
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup all-purpose flour
2 large eggs
2 tablespoons water
1 ½ cups Italian breadcrumbs
1 cup Parmesan Cheese divided use (packaged in plastic shaker bottles, like Kraft)
oil for frying
1 cup shredded Mozzarella cheese
chopped fresh parsley

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Instructions

Heat the marinara sauce in a pot over low heat.
Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to gently pound them into cutlets about 1/4 inch thick. If the chicken breasts are over 1 inch thick, slice them in half horizontally before pounding. Season both sides with salt and ground black pepper.
Preheat the oven to 350°F.
Prepare a dredging station. You will need three shallow bowls or pie plates, as well as a wire rack on top of a baking sheet. Place the flour in the first bowl. In the second bowl, add the eggs and water, and beat to combine into a uniform mixture. In the third bowl, add the Italian breadcrumbs and 3/4 cup Parmesan cheese. Stir to combine so you have a uniform mixture.
First, dredge a chicken cutlet in flour and shake off the excess. Dip the floured chicken into the egg mixture, coat both sides, and shake off the excess. Finally, dredge the chicken in the breadcrumb and Parmesan cheese mixture. Coat well on both sides. Then place the breaded chicken cutlet onto the wire rack. Repeat for all cutlets.
Pour enough oil into a large skillet to cover the bottom of the pan by 1/2 inch. Heat the oil to 350°F.
Cook the chicken for 3 to 4 minutes on each side, or until the breading is golden brown. The chicken is cooked through when it has reached an internal temperature of 165°F. Remove the cooked chicken from the oil and drain any excess oil from the chicken.
Place the cooked chicken into a baking dish. Top with the marinara sauce, followed by the mozzarella.
Bake for 5 to 10 minutes or until the cheese melts.
Garnish with chopped parsley and the remaining Parmesan to serve.

Notes

For restaurant-quality results, use chicken breasts that are similar in size and thickness. This ensures even cooking and a consistent final product. When frying, maintain oil temperature between 325-350°F - too hot, and the coating burns before the chicken cooks, too cool, and the breading absorbs too much oil.

Nutrition Information

Show Details

Calories 467kcal (23%) Carbohydrates 34g (11%) Protein 44g (88%) Fat 17g (26%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.02g Cholesterol 157mg (52%) Sodium 2107mg (88%) Potassium 1095mg (31%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1287IU (26%) Vitamin C 15mg (17%) Calcium 407mg (41%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 467 kcal

% Daily Value*

Calories	467kcal	23%
Carbohydrates	34g	11%
Protein	44g	88%
Fat	17g	26%
Saturated Fat	8g	40%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.02g	1%
Cholesterol	157mg	52%
Sodium	2107mg	88%
Potassium	1095mg	23%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	1287IU	26%
Vitamin C	15mg	17%
Calcium	407mg	41%
Iron	4mg	22%