5 from 27 votes
Best Olive Garden Chicken Parmigiana Copycat Recipe
This Chicken Parmigiana replicates the Olive Garden style by using thinly pounded chicken breasts breaded with Italian seasoned breadcrumbs mixed with Parmesan. The chicken is pan-fried to a golden crust then topped with marinara and melted mozzarella for a classic Italian-American dish. The crispy exterior combined with savory, cheesy layers creates a comforting entrée suitable for dinner or a special occasion meal.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
467 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 467
% 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.