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Copycat Olive Garden Chicken Parmesan Recipe

A close-up of a breaded chicken breast topped with melted mozzarella, marinara sauce, and parsley, served with spaghetti, for the olive garden chicken parmesan recipe.
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Make the classic, comforting Chicken Parmesan from Olive Garden at home with this straightforward recipe. You get crispy, breaded chicken topped with marinara and melted cheese, served over pasta.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups Italian seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil, for frying
  • 2 cups marinara sauce (use your favorite or a homemade version)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup sliced provolone cheese
  • Cooked spaghetti or linguine, for serving

Instructions

  1. Prepare the chicken: Place the chicken cutlets between two sheets of plastic wrap. Use a meat mallet to pound them to about 1/4-inch thickness. Season both sides lightly with salt and pepper.
  2. Set up the breading station: Place the flour in one shallow dish. Whisk the eggs in a second shallow dish. In a third shallow dish, combine the Italian breadcrumbs, 1/2 cup Parmesan cheese, garlic powder, oregano, and pepper. Mix well.
  3. Dredge the chicken: Dip each cutlet first into the flour, shaking off any excess. Next, dip it completely into the beaten egg, letting excess drip off. Finally, press the cutlet firmly into the breadcrumb mixture, coating both sides evenly.
  4. Fry the chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place two cutlets in the pan. Fry for 3 to 4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken and place it on a paper towel-lined plate to drain excess oil. Repeat with the remaining cutlets.
  5. Assemble the dish: Preheat your oven broiler. Place the cooked chicken cutlets in a baking dish. Spoon about 1/4 cup of marinara sauce over each piece of chicken. Top each cutlet with mozzarella and provolone slices. Sprinkle with extra Parmesan cheese.
  6. Broil until cheese is melted and bubbly: Place the dish under the broiler for 1 to 3 minutes, watching closely to prevent burning.
  7. Serve immediately over hot cooked pasta, spooning extra marinara sauce over the top.

Notes

  • For the crispiest coating, press the breadcrumbs onto the chicken firmly.
  • If you prefer baking over frying, spray the breaded chicken lightly with cooking spray and bake at 400°F for 20 minutes, flipping halfway, before adding the sauce and cheese.
  • To replicate the restaurant flavor, use a high-quality, slightly sweet marinara sauce.

Nutrition

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