Description
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.
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)
Instructions
- 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.
Notes
- For a lighter version, try baking the breaded chicken at 425°F (220°C) for 20 minutes, flipping halfway through.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, use gluten-free flour and breadcrumbs, and ensure the marinara sauce is gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
