Chicken Parmigiana Olive Garden
Ingredients
- 1 pound boneless skinless chicken breasts
sliced in half horizontally to create cutlets - see Notes
- or to taste3/4 teaspoon kosher salt
- or to taste1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 1/2 cups Panko breadcrumbs
- 1 cup finely grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- olive oil
or other frying oil
- 2 cups marinara sauce
- 1 cup freshly grated mozzarella cheese
- 1/3 cup chopped fresh parsley
Directions
- 1
Using the flat side of a meat mallet or a rolling pin, gently pound the chicken breasts between two pieces of plastic wrap so that they are even thickness all the way across.
- 2
Season both sides of all chicken pieces with salt and pepper.
- 3
Prepare a dredging station by setting out three shallow bowls or pie plates. Add the flour to one bowl. Add eggs and water to a second bowl; use a fork to beat the eggs and water together. Add the breadcrumbs, parmesan cheese, Italian seasoning, and garlic powder to the third bowl and stir to combine.
- 4
Dredge one piece of chicken through the flour, coating both sides. Next dip the chicken into the egg mixture and finally, into the breadcrumb mixture. Press the chicken down into the breadcrumbs to ensure they stick. Repeat step with remaining chicken pieces.
- 5
To a large, deep, oven-safe skillet over medium high heat, add frying oil to reach ½ inch in depth. When the oil begins to shimmer, add the breaded chicken pieces.
- 6
Cook for 3-4 minutes on each side, until the breading is deep golden brown and the chicken is cooked through to an internal temperature of 165°F.
- 7
Remove cooked chicken and drain any excess oil from the pan. Return the chicken to the pan.
- 8
Preheat your oven to 350°F.
- 9
Spoon marinara sauce over the chicken in the pan. Sprinkle mozzarella cheese over the marinara sauce. Bake for 5-8 minutes, or until the cheese melts.
- 10
Garnish with chopped parsley and serve.
- 11
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Chicken Parmigiana Olive Garden
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Ratings & Reviews
Based on 2 ratings
Rating Breakdown
About this Recipe
Craving that irresistible Chicken Parmigiana from Olive Garden? Now you can recreate this fabulous Italian meal right in your own kitchen. This copycat recipe brings all the comforting flavors and textures you love from the restaurant directly to your table, proving that delicious doesn't have to mean complicated.
What makes this recipe truly special is its approachability without sacrificing authentic taste. By carefully combining crispy Panko breadcrumbs with savory Parmesan cheese, Italian seasoning, and garlic powder, you create a perfectly golden crust that locks in the chicken's juiciness. It's a simple yet effective technique that delivers on the promise of Olive Garden quality.
Prepare for a delightful experience where golden-brown, crispy chicken cutlets meet bubbling, rich marinara sauce, all crowned with gooey, melted mozzarella. Each bite offers a satisfying contrast of textures—the crunch of the breading, the tender chicken, and the soft, savory cheese. This dish is designed to be a showstopper that's surprisingly simple to prepare, making it a perfect choice for weeknight dinners or a special family meal. It’s hearty, comforting, and utterly delicious, evoking the warmth of a classic Italian supper.
While this recipe aims for Olive Garden's classic taste, you can adjust the kosher salt and freshly ground black pepper to your personal preference. For frying, feel free to use your preferred olive oil (or other frying oil) that suits your cooking style. You can also experiment with the amount of fresh parsley for garnish, adding more for a brighter, herbier finish.
Serve this impressive dish as the star of your meal, perhaps alongside your favorite pasta or a crisp green salad. The vibrant green of the chopped fresh parsley provides a beautiful finishing touch, making it as appealing to the eye as it is to the palate.