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Copycat Olive Garden Chicken Parmesan Recipe

Close-up of crispy chicken breast topped with marinara sauce, melted mozzarella, and parsley for an olive garden chicken parmesan recipe.
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Make the restaurant-style Chicken Parmesan you love at home with this recipe that focuses on a crispy breading and rich sauce.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 cup panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese (for breading)
  • 1/4 cup all-purpose flour (for dredging)
  • Vegetable oil, for shallow frying
  • 2 cups quality marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese (for topping)
  • Cooked fettuccine or spaghetti, for serving

Instructions

  1. Prepare the chicken: Place the chicken cutlets between two sheets of plastic wrap. Pound them to an even 1/4-inch thickness using a meat mallet. Season both sides lightly with salt and pepper.
  2. Set up the breading station: Prepare three shallow dishes. In the first, place the 1/4 cup flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, 1/2 cup grated Parmesan cheese, garlic powder, oregano, salt, and pepper.
  3. Dredge the chicken: Take one cutlet and lightly coat it in the first flour dish, shaking off excess. Dip it completely into the egg mixture, letting excess drip off. Finally, press the cutlet firmly into the panko mixture, ensuring both sides are completely coated. Repeat for all cutlets.
  4. Fry the chicken: Pour enough vegetable oil into a large, heavy-bottomed skillet to reach about 1/2 inch depth. Heat the oil over medium-high heat until shimmering (about 350°F). Carefully place two cutlets in the hot oil. Fry for 3 to 4 minutes per side until golden brown and cooked through. Remove and place on a wire rack lined with paper towels to drain excess oil.
  5. Assemble and bake: Preheat your oven to 400°F. Lightly coat the bottom of a baking dish with a thin layer of marinara sauce. Place the fried chicken cutlets in the dish. Spoon a generous amount of marinara sauce over each cutlet. Top each piece with mozzarella cheese and a sprinkle of the remaining grated Parmesan cheese.
  6. Bake for 8 to 10 minutes, or until the cheese is melted, bubbly, and lightly browned.
  7. Serve immediately over cooked pasta, alongside your favorite side salad and breadsticks.

Notes

  • For the crispiest breading, press the panko mixture onto the chicken firmly.
  • Use a good quality, flavorful marinara sauce; this makes a big difference in the final taste.
  • If you prefer not to fry, you can bake the breaded chicken at 400°F for 15 minutes before adding the sauce and cheese, then bake for another 10 minutes.

Nutrition

Find it online: https://blissbatter.com/olive-garden-chicken-parmesan-recipe/