Name: Chicken Parmigiana Olive Garden Copycat Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound boneless, skinless chicken breasts; ¾ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ cup all-purpose flour; 2 large eggs; 2 tablespoons water; 1½ cups Italian-style breadcrumbs; ½ cup grated Parmesan cheese; Vegetable oil, for frying; 1½ cups marinara sauce; 1 cup shredded mozzarella cheese; Fresh parsley, chopped (optional, for garnish)

This Chicken Parmigiana recipe brings the beloved Olive Garden classic to my kitchen. It features crispy, golden-brown chicken cutlets smothered in rich marinara sauce and topped with melted mozzarella cheese, all served over a bed of tender pasta. It’s a comforting and satisfying dish that’s surprisingly easy to prepare at home. Chicken Parmigiana Olive Garden Copycat Recipe

Why I Love This Recipe

I adore this recipe because it captures the essence of Olive Garden’s Chicken Parmigiana without the need to dine out. The combination of juicy chicken, flavorful sauce, and gooey cheese creates a harmonious blend of textures and tastes. Plus, it’s ready in just 30 minutes, making it perfect for a weeknight dinner or a special occasion.

Ingredients

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

1 pound boneless, skinless chicken breasts
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup all-purpose flour
2 large eggs
2 tablespoons water
1½ cups Italian-style breadcrumbs
½ cup grated Parmesan cheese
Vegetable oil, for frying
1½ cups marinara sauce
1 cup shredded mozzarella cheese
Fresh parsley, chopped (optional, for garnish)

Directions

Preheat the oven to 400°F (200°C).

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about ½ inch.
Season both sides of the chicken with salt and pepper.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs mixed with water, and one with a mixture of breadcrumbs and Parmesan cheese.
Dredge each chicken breast in flour, shaking off the excess. Dip into the egg mixture, then coat with the breadcrumb mixture, pressing gently to adhere.
In a large skillet, heat about ½ inch of vegetable oil over medium heat.
Fry the breaded chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain.
Place the fried chicken breasts in a baking dish. Spoon marinara sauce over each piece and sprinkle with mozzarella cheese.
Bake in the preheated oven until the cheese is melted and bubbly, about 10 minutes.
Garnish with chopped fresh parsley, if desired, and serve over cooked pasta.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Cheese Options: I sometimes use provolone or a blend of Italian cheeses for a different flavor profile.
Sauce Choices: While marinara is classic, I’ve tried it with a spicy arrabbiata sauce for a kick.
Baking Instead of Frying: For a lighter version, I bake the breaded chicken at 425°F (220°C) for 20 minutes, flipping halfway through.

Storage and Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I place the chicken in a preheated 350°F (175°C) oven for about 10 minutes, or until heated through. Microwaving is convenient but may result in a less crispy texture.

FAQs

How do I ensure the breading sticks to the chicken?

I make sure to pat the chicken dry before breading and press the breadcrumbs firmly onto the surface. Letting the breaded chicken rest for a few minutes before frying also helps.

Can I prepare this dish ahead of time?

Yes, I often bread the chicken and refrigerate it for up to 4 hours before frying. I also prepare the sauce in advance to save time.

What type of pasta pairs well with Chicken Parmigiana?

I usually serve it over spaghetti or fettuccine, but any pasta of your choice works well.

Is it possible to make this recipe gluten-free?

Absolutely. I substitute the flour and breadcrumbs with gluten-free alternatives, and ensure the marinara sauce is gluten-free.

Can I freeze Chicken Parmigiana?

Yes, I freeze the cooked and cooled chicken (without the pasta) in an airtight container for up to 2 months. I reheat it in the oven until warmed through.

Conclusion

This Chicken Parmigiana recipe is a delightful way to enjoy a restaurant-quality meal at home. With its crispy chicken, savory sauce, and melted cheese, it’s a dish that never fails to impress. Whether for a family dinner or a special occasion, it’s a recipe I turn to time and again.