Why You’ll Love This Recipe
This Olive Garden-inspired Chicken Parmigiana brings the beloved restaurant experience right to your kitchen. The combination of crispy breaded chicken, rich marinara sauce, and melted cheese creates a dish that’s both impressive and comforting. It’s perfect for family dinners or when you want to treat yourself to something special without leaving home.
Pure Comfort
There’s something undeniably comforting about a plate of hot, cheesy Chicken Parmigiana. The golden-brown chicken cutlets, smothered in marinara sauce and topped with bubbling mozzarella and parmesan cheese, create a dish that warms both body and soul. Served over a bed of al dente pasta, this Olive Garden copycat recipe delivers all the comfort of the original in each savory bite.
What You Need
2 tablespoons olive oil
4 boneless, skinless chicken breasts (about 2 pounds)
2 large eggs, beaten
1 cup all-purpose flour
2 cups Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese, plus more for serving
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil for frying
2 cups marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
1 pound spaghetti or fettuccine
Fresh basil leaves for garnish
2 tablespoons olive oil
Time to Cook
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total Time: 50 minutes
- Serves: 4 people
Steps to Make It
- Preheat your oven to 375°F (190°C).
- Place the chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness.
- Set up your breading station: Place flour in one shallow dish, beaten eggs in another, and combine breadcrumbs, 1/2 cup parmesan cheese, garlic powder, oregano, salt, and pepper in a third dish.
- Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly with the breadcrumb mixture. Press gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat.
- Cook chicken cutlets until golden brown, about 3-4 minutes per side. Work in batches if needed to avoid overcrowding.
- Place fried cutlets on a baking sheet lined with parchment paper.
- Top each cutlet with about 1/2 cup marinara sauce and 1/2 cup mozzarella cheese.
- Bake in the preheated oven for 15-20 minutes, until cheese is melted and chicken is cooked through (internal temperature of 165°F/74°C).
- Meanwhile, cook pasta according to package directions. Drain and toss with olive oil.
- Serve chicken over pasta, garnished with fresh basil and additional parmesan cheese.
Make It Perfect
The secret to restaurant-quality Chicken Parmigiana is in the details. Make sure to pound the chicken to an even thickness so it cooks uniformly. When frying, maintain the oil at the right temperature—too hot and the breading will burn before the chicken cooks; too cool and the chicken will absorb too much oil. Also, use good quality mozzarella cheese that melts well and a flavorful marinara sauce to elevate the dish to Olive Garden standards.
Mix It Up
Want to put your own spin on this classic? Try using chicken thighs instead of breasts for juicier meat. Add a layer of prosciutto under the cheese for a saltier flavor profile. You can also mix panko and regular breadcrumbs for extra crunch, or add red pepper flakes to the sauce for a spicy kick. For a lighter version, bake the breaded chicken instead of frying.
- Explore the artistry of making pasta from scratch with How to Make Fresh Pasta.
- Discover the rich history and cultural nuances of Italian breakfasts in Traditional Italian Breakfast.
- Pair your Chicken Parmigiana with insights on different pasta styles in Types of Pasta.
Perfect Partners
Serve your Chicken Parmigiana with Olive Garden-style breadsticks and a crisp garden salad with Italian dressing for the complete restaurant experience. A side of roasted vegetables like zucchini, bell peppers, and broccoli adds color and nutrition. For wine pairing, a medium-bodied Italian red like Chianti or Sangiovese complements the rich tomato sauce perfectly.
Busy Day Hero
Short on time? Use thin-sliced chicken breasts to skip the pounding step. Prepare the breaded chicken cutlets in advance and refrigerate until ready to cook. Use your favorite jarred marinara sauce and pre-shredded cheese. You can even use frozen garlic bread instead of making pasta for an even quicker meal that still delivers on flavor.
Work Ahead
This dish is perfect for meal prep. Bread the chicken cutlets up to a day ahead and store them covered in the refrigerator. You can also fully prepare the dish, let it cool, and refrigerate for up to 2 days before reheating in a 350°F oven until hot. The flavors actually develop and improve with time, making this a great make-ahead option for busy weeknights or entertaining.
Save Some For Later
Leftover Chicken Parmigiana makes excellent sandwiches! Place a cutlet between two slices of crusty Italian bread or on a toasted sub roll with extra marinara and cheese. You can also chop up leftovers and use them in a pasta bake or on top of a pizza. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Everyone’s Happy
This crowd-pleasing dish is a hit with both adults and kids. For pickier eaters, you can serve the sauce and cheese on the side. For those watching carbs, serve over zucchini noodles or with a side salad instead of pasta. The versatility of Chicken Parmigiana makes it perfect for family dinners where everyone has different preferences.
Good For You Too
While traditional Chicken Parmigiana is an indulgence, there are ways to make it healthier. Use whole wheat breadcrumbs and pasta for added fiber. Opt for part-skim mozzarella to reduce fat content. Bake the chicken instead of frying to cut down on calories. Add extra vegetables to your marinara sauce like finely diced carrots, bell peppers, and spinach for additional nutrients.
Easy Clean Up
To minimize cleanup, use parchment paper on your baking sheet. Consider using one pan for frying multiple batches by carefully wiping it clean between uses. Prepare your breading station on a large cutting board or line your counter with parchment paper. For serving, the same dish used for baking can go straight to the table for a beautiful presentation with minimal extra dishes.
Switch It Up
This versatile recipe can be adapted to different tastes and dietary needs. Try eggplant instead of chicken for a vegetarian version (Eggplant Parmigiana). Use gluten-free breadcrumbs and pasta for those with gluten sensitivities. Create a deconstructed version by serving the components layered in a bowl, or make mini versions using chicken tenders for appetizers or children’s portions.
Simply Perfect
What makes this Olive Garden-inspired Chicken Parmigiana simply perfect is the balance of flavors and textures—crispy exterior, juicy chicken, tangy sauce, and gooey cheese. It’s a timeless classic that satisfies comfort food cravings while being impressive enough for special occasions. Master this recipe, and you’ll always have a reliable crowd-pleaser in your culinary repertoire.
How to Make Chicken Parmigiana Olive Garden-Style at Home
Ingredients and Tools
Gather essentials like chicken, breadcrumbs, Parmesan, mozzarella, marinara sauce, and pasta. For detailed instructions, Olive Garden’s Chicken Parmigiana is best complemented by authentic Italian side dishes like a Traditional Italian Meatloaf.
Pairing Suggestions
Pair your Chicken Parmigiana with a glass of Chianti and a fresh Italian salad. For dessert inspiration, try Hosting the Perfect Lasagna Dinner for pairing ideas with classic Italian treats.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work wonderfully and often result in juicier meat. Just ensure they’re pounded to an even thickness and may require slightly longer cooking time.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer—chicken should reach an internal temperature of 165°F (74°C). Without a thermometer, cut into the thickest part; the meat should be white throughout with no pink.
Can I make this dish gluten-free?
Absolutely! Use gluten-free flour and breadcrumbs for coating the chicken, and serve with gluten-free pasta or over vegetables instead.
Why is my breading falling off the chicken?
This usually happens if the oil isn’t hot enough or if you flip the chicken too frequently. Ensure your oil is properly heated and let the chicken cook undisturbed until the first side is golden before flipping.
Can I bake the chicken instead of frying?
Yes, for a lighter version, spray the breaded chicken with cooking spray and bake at 425°F (220°C) for about 20 minutes before adding sauce and cheese, then continue baking until cheese melts.
What’s the best way to reheat leftovers?
For crispy results, reheat in a 350°F (175°C) oven for 15-20 minutes. Microwaving works in a pinch but the breading won’t be as crisp.
Is this recipe authentic Italian?
While Chicken Parmigiana (or “Parmigiana di Pollo”) has Italian origins, the Olive Garden version—like most American versions—is an Italian-American adaptation that’s typically heartier with more cheese and sauce than traditional Italian preparations.
Conclusion
This Olive Garden-style Chicken Parmigiana brings restaurant quality to your home kitchen. With its crispy chicken, tangy marinara, and melted cheese, it’s a classic that never disappoints. Whether you’re cooking for a special occasion or a comforting family dinner, this recipe delivers satisfaction in every bite. The versatility of this dish means you can adapt it to your preferences and dietary needs while maintaining its delicious essence. Master this Chicken Parmigiana, and you’ll have a go-to recipe that gathers everyone around the table with anticipation and leaves them fully satisfied.