Description: Craving that classic Chicken Parmigiana from Olive Garden? This recipe delivers a satisfying homemade version that’s even better than the restaurant! Tender, juicy chicken cutlets coated in crispy, flavorful breadcrumbs, smothered in rich marinara sauce, and blanketed with melted mozzarella. A comforting and crowd-pleasing meal that’s perfect for any night of the week.
Ingredients:
- 1 pound boneless, skinless chicken breasts, sliced in half horizontally to create cutlets (see Notes)
- ¾ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 ½ cups Panko breadcrumbs
- 1 cup finely grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Olive oil, or other frying oil, for frying
- 2 cups marinara sauce (homemade or store-bought)
- 1 cup freshly grated mozzarella cheese
- ⅓ cup chopped fresh parsley, for garnish
Preparation:
Step 1: Prepare the Chicken Cutlets: Begin by ensuring your chicken breasts are of even thickness. Place each chicken breast half between two sheets of plastic wrap or in a large Ziploc bag. Using the flat side of a meat mallet or a rolling pin, gently pound the chicken to about ¼-inch thickness. This tenderizes the chicken and ensures even cooking. Be careful not to pound too hard, or you’ll tear the meat.
Step 2: Season the Chicken: Season both sides of all chicken cutlets generously with kosher salt and freshly ground black pepper. This is crucial for building flavor from the start. Don’t be shy with the seasoning; it’s better to err on the side of slightly more seasoning than not enough.
Step 3: Set Up the Dredging Station: Prepare a dredging station to make the breading process efficient. You’ll need three shallow bowls or pie plates. In the first bowl, place the all-purpose flour. This creates a dry surface for the egg to adhere to.
Step 4: Prepare the Egg Wash: In the second bowl, crack the two large eggs and add the two tablespoons of water. Use a fork to whisk the eggs and water together until well combined. The water helps to thin the egg wash, making it easier to coat the chicken evenly.
Step 5: Prepare the Breadcrumb Mixture: In the third bowl, combine the Panko breadcrumbs, finely grated Parmesan cheese, Italian seasoning, and garlic powder. Stir these ingredients together thoroughly to ensure they are evenly distributed. The Parmesan cheese adds a salty, umami flavor, while the Italian seasoning and garlic powder provide aromatic depth.
Step 6: Bread the Chicken: Take one piece of chicken and dredge it in the flour, coating both sides completely. Shake off any excess flour. This step ensures the egg mixture will adhere properly.
Step 7: Dip in Egg Wash: Dip the floured chicken into the egg mixture, making sure to coat both sides thoroughly. Let any excess egg drip off before moving to the next step.
Step 8: Coat with Breadcrumbs: Transfer the chicken to the breadcrumb mixture. Press the chicken firmly into the breadcrumbs, ensuring they stick to both sides. This creates a crispy, flavorful coating.
Step 9: Repeat: Repeat the dredging and breading process with the remaining chicken pieces until all the cutlets are evenly coated.
Instructions:
- Heat the Oil: To a large, deep, oven-safe skillet (cast iron works great) over medium-high heat, add olive oil or other frying oil to reach a depth of ½ inch. You want enough oil to partially submerge the chicken, allowing it to cook evenly.
- Test the Oil: When the oil begins to shimmer (this indicates it’s hot enough), carefully add the breaded chicken pieces to the skillet. Be careful not to overcrowd the pan, or the oil temperature will drop, and the chicken will not brown properly. Cook in batches if necessary.
- Fry the Chicken: Cook the chicken 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. Use a meat thermometer to ensure the chicken is fully cooked.
- Drain Excess Oil: Remove the cooked chicken from the skillet and place it on a wire rack lined with paper towels to drain any excess oil. This will help maintain the crispness of the breading.
- Prepare for Baking: Return the chicken to the skillet (make sure the skillet is oven-safe!).
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Add Sauce and Cheese: Spoon the marinara sauce generously over the chicken in the skillet, covering each piece completely. Then, sprinkle the freshly grated mozzarella cheese evenly over the marinara sauce.
- Bake: Bake in the preheated oven for 5-8 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the skillet from the oven. Garnish with chopped fresh parsley and serve immediately.
Why You Will Love This Recipe:
This Chicken Parmigiana Olive Garden Copycat recipe offers several compelling reasons to make it your go-to version:
- Authentic Taste: It perfectly captures the familiar and comforting flavors of Olive Garden’s popular dish. The combination of crispy breaded chicken, rich marinara sauce, and gooey mozzarella cheese is a timeless classic.
- Homemade Goodness: While it mimics a restaurant favorite, making it at home allows you to control the quality of ingredients and avoid any unwanted additives. You can use your favorite marinara sauce, fresh mozzarella, and high-quality chicken.
- Easy to Adapt: This recipe is flexible and can be customized to your liking. You can use gluten-free breadcrumbs for a gluten-free version, add a pinch of red pepper flakes to the breadcrumb mixture for a little heat, or experiment with different types of cheese.
- Crowd-Pleasing: Chicken Parmigiana is a universally loved dish, making it a perfect choice for family dinners, potlucks, or gatherings with friends. It’s a surefire way to impress your guests with your culinary skills.
- Budget-Friendly: Making Chicken Parmigiana at home is often more economical than ordering it from a restaurant. You can save money without sacrificing flavor or quality.
COOKING Rating: 4.5/5 stars
Serving Suggestions:
- Serve over a bed of spaghetti, linguine, or fettuccine tossed with extra marinara sauce.
- Pair with a side of garlic bread or breadsticks for dipping.
- A simple green salad with a vinaigrette dressing makes a refreshing accompaniment.
- Roasted vegetables such as broccoli, asparagus, or zucchini complement the richness of the dish.
- A glass of Chianti or other Italian red wine enhances the flavors.
Tips:
- Pound the Chicken Evenly: This ensures that the chicken cooks at the same rate, preventing some pieces from being overcooked while others are undercooked.
- Use Freshly Grated Cheese: Freshly grated Parmesan and mozzarella cheese melt better and have a superior flavor compared to pre-shredded cheeses.
- Don’t Overcrowd the Pan: When frying the chicken, avoid overcrowding the pan. This will lower the oil temperature and result in soggy, unevenly cooked chicken. Cook in batches if necessary.
- Use a Meat Thermometer: To ensure the chicken is fully cooked, use a meat thermometer to check the internal temperature. It should reach 165°F.
- Make Ahead: You can prepare the breaded chicken ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to cover it tightly to prevent the breadcrumbs from drying out.
- Homemade Marinara Sauce: For the best flavor, consider making your own marinara sauce from scratch. It’s surprisingly easy and allows you to customize the flavors to your liking.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Nutritional Information: (Estimated, may vary depending on specific ingredients used)
- Calories: 550-650 per serving
- Protein: 40-50g
- Sodium: 800-1000mg
Conclusion:
This Chicken Parmigiana Olive Garden Copycat recipe is a testament to the fact that you can recreate restaurant-quality meals in the comfort of your own kitchen. With tender, juicy chicken, crispy breadcrumbs, rich marinara sauce, and melted mozzarella cheese, it’s a satisfying and comforting dish that’s sure to become a family favorite. So, gather your ingredients, follow the steps, and prepare to enjoy a truly delicious homemade meal. Buon appetito!
Questions and Answers:
- Q: Can I use store-bought marinara sauce?
- A: Absolutely! While homemade marinara sauce is always a treat, a good quality store-bought marinara sauce will work perfectly well in this recipe. Look for a sauce with simple ingredients and a rich, tomatoey flavor.
- Q: Can I use chicken thighs instead of chicken breasts?
- A: Yes, you can substitute chicken thighs for chicken breasts. However, chicken thighs tend to be thicker, so you may need to pound them even thinner to ensure they cook evenly. Also, keep in mind that chicken thighs have a higher fat content, which will affect the overall nutritional information of the dish.
- Q: Can I bake the chicken instead of frying it?
- A: Yes, you can bake the chicken for a healthier option. Preheat your oven to 400°F (200°C). Place the breaded chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown. Then, proceed with adding the sauce and cheese and baking until the cheese is melted.
- Q: Can I freeze Chicken Parmigiana?
- A: Yes, you can freeze Chicken Parmigiana. Allow the cooked dish to cool completely before wrapping it tightly in plastic wrap and then placing it in a freezer-safe container or bag. Freeze for up to 2-3 months. When ready to serve, thaw overnight in the refrigerator and then reheat in the oven until heated through and the cheese is melted.
- Q: What kind of breadcrumbs are best for this recipe?
- A: Panko breadcrumbs are recommended for their light, crispy texture. They create a more substantial and satisfying crust compared to regular breadcrumbs. However, if you don’t have Panko breadcrumbs on hand, you can use regular breadcrumbs as a substitute.
