Best Olive Garden Chicken Parmigiana Copycat Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
467 kcal
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Course
Main Course
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Cuisine
Italian
Best Olive Garden Chicken Parmigiana Copycat Recipe
Description
The recipe starts with pounding chicken breasts evenly thin to about 1/4 inch thickness, ensuring uniform cooking. The chicken is seasoned and then dredged sequentially in flour, beaten eggs, and an Italian breadcrumb-Parmesan mixture that provides a crisp and flavorful coating. Pan frying at a controlled oil temperature crisps the breading without burning while cooking the chicken through.
After frying, the chicken cutlets are topped with hot marinara sauce and shredded mozzarella cheese, then baked briefly until the cheese melts and bubbles. The dish is garnished with fresh parsley to add color and a hint of aromatic freshness. This process creates a tender yet crispy texture balanced with rich tomato and cheese layers.
For consistent results, use chicken breasts of similar size and thickness. Controlling the frying oil temperature between 325°F and 350°F helps avoid greasy or burnt crusts. Serve with pasta, salad, or your choice of sides to complete the meal.
Ingredients
- 3 cups marinara sauce
- 1 pound chicken breast boneless skinless
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- ½ cup all-purpose flour
- 2 large egg
- 2 tablespoons water
- 1 ½ cups breadcrumbs Italian style
- 1 cup Parmesan Cheese divided use (packaged in plastic shaker bottles, like Kraft)
- cooking oil for frying
- 1 cup mozzarella cheese shredded
- parsley chopped, fresh
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
- Choose chicken breasts close in size and thickness for even cooking.
- Maintain oil temperature between 325-350°F for optimal frying results.
- Use a wire rack to drain fried chicken, keeping the crust crisp before baking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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