Name: Chicken Parmigiana (Olive Garden Copycat)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 boneless skinless chicken breasts; 1 tsp Italian seasoning; Salt and pepper, to taste; 1/2 cup all-purpose flour; 2 eggs, beaten; 1 cup breadcrumbs (preferably panko); 1/4 cup olive oil (for frying); 2 cups marinara sauce; 1 cup shredded or sliced mozzarella cheese; 1/4 cup grated Parmesan cheese; Cooked pasta (e.g., spaghetti or linguine), for serving

I recreate Olive Garden’s famous Chicken Parmigiana with juicy breaded chicken cutlets, tangy marinara, gooey melted cheese, and serve it over pasta for a heartwarming 30-minute meal.

Chicken Parmigiana (Olive Garden Copycat)

Why You’ll Love This Recipe

I love how effortlessly this copycat brings restaurant flavors into my kitchen. The chicken gets crisp perfection in just minutes, while the sauce and cheese meld into a comforting, cheesy delight. Whether I’m cooking for a crowd or craving a cozy dinner, this hits the spot every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken breasts
Italian seasoning and herbs
All-purpose flour
Eggs (for dredging)
Breadcrumbs (preferably panko for extra crunch)
Olive oil (for frying)
Quality marinara sauce
Mozzarella cheese, sliced or shredded
Grated Parmesan

Directions

Prep the chicken – Pound chicken breasts thin. Season with salt, pepper, and Italian herbs.
Bread the cutlets – Set up a dredging station: flour, beaten eggs, and breadcrumbs. Coat each breast in flour, then egg, then breadcrumbs.
Fry – Heat olive oil over medium-high. Fry chicken until golden brown on both sides, about 3–4 minutes per side. Transfer to paper towels to drain.
Assembly – Place fried cutlets in a baking dish or skillet. Spoon marinara over each, then top with mozzarella and a sprinkle of Parmesan.
Bake or broil – Bake at 375 °F (190 °C) for about 10 minutes, until cheese melts and sauce simmers.
Serve – Lay chicken over cooked pasta and spoon extra sauce on top.

Servings and timing

This makes about 4 servings.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Thicker chicken: After frying, finish cooking in the oven until done, then add sauce and cheese and bake.
Sauce option: Use jarred marinara, but a homemade sauce elevates flavor.
Cheese twist: Substitute provolone for mozzarella or add a few basil leaves under the cheese for extra aroma.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, bake in the oven at 350 °F until warmed through to preserve crispness. Add a splash of marinara if it seems dry.

FAQs

How do I know when the chicken is cooked through?

I use a meat thermometer—165 °F (74 °C) in the thickest part ensures it’s safe and juicy.

Can I bake instead of frying?

Absolutely. Lightly brush chicken cutlets with olive oil, bake at 375 °F until golden, then top with sauce and cheese and bake again.

Can I prepare this ahead of time?

I can bread the cutlets in advance and refrigerate. When ready, I fry and assemble just before serving.

What pasta should I serve it with?

I go with spaghetti or linguine. However, penne or rigatoni work just as well to catch extra sauce.

Can I freeze leftovers?

You can freeze the cooked chicken and sauce (without pasta) for up to 3 months. Thaw overnight in the fridge and bake until hot and bubbly.

Conclusion

I find this Chicken Parmigiana copycat captures all the best parts of the Olive Garden classic—crispy chicken, flavorful marinara, and melted cheese—all in under 30 minutes. It’s the perfect meal when I want something comforting yet quick.