Chicken parmigiana (or chicken parmesan to some) is a classic no matter where you get it. Olive Garden's chicken parmigiana is one of their most popular dishes for a good reason - it's delicious! This copycat recipe brings that iconic crispy chicken, zesty marinara sauce, and melty cheese home, just like you'd get at the restaurant!
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Why You'll Love This Recipe
Customizable: If needed, you can customize this chicken parm recipe by using store-bought shortcuts, like high-quality marinara sauce. This recipe uses our cheesecake factory chicken romano as a base, but any of your favorite chicken cutlets work.
Kid-friendly favorite: This chicken parmigiana will be a hit with your picky eaters. Depending on what your little ones prefer, you can use less sauce or more cheese on the chicken. You can be sure the kiddos will clear their plates when this is for dinner.
Ultimate comfort food: As the weather gets cooler, this chicken parm recipe is cozy and stick-to-your-ribs delicious. There is nothing more comforting than tons of melty cheese on a crispy chicken cutlet!
Ingredient Notes
- Chicken cutlets: It is very common to find chicken cutlets sold as is in most grocery stores. Chicken cutlets are thinner than a full breast, making for quick cooking and a crispy texture.
- Panko breadcrumbs: Panko breadcrumbs are Japanese breadcrumbs. They are much crunchier than regular breadcrumbs since they are more coarse, and add more texture to the coating.
- Plain breadcrumbs: I prefer using plain, unseasoned breadcrumbs. This will allow you to control the seasoning and salt on your own.
- Parmesan cheese: There has to be parmesan in chicken parmesan! Fresh is best for this chicken coating. You can grate the parmesan cheese fresh from a wedge or buy the pre-grated version in the deli section of your grocery store. Avoid using shelf-stable parmesan for the best flavor.
- Neutral cooking oil: The ideal oil for frying is something that does not have an overpowering flavor, like olive oil. Canola, avocado, or vegetable oil work best.
- Marinara sauce: You can use a high-quality jarred marinara sauce. I also like to use this arrabiatta sauce recipe without the added chili flakes.
- Mozzarella cheese: Low-moisture mozzarella is the best option for chicken parmigiana, especially if you are looking for Olive Garden-style chicken parm. This is the typical dry mozzarella cheese you would shred at home, as opposed to mozzarella which is packed in water.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Panko breadcrumbs: You can substitute with all breadcrumbs if you do not have panko.
- Plain breadcrumbs: If you only have seasoned breadcrumbs, you can use them instead. You won't need as much added seasoning to the breading mix.
- Parmesan cheese: Substitute with pecorino romano or asiago cheese.
- Mozzarella cheese: You can use fresh mozzarella packed in water, but it will not give you the same result as the restaurant recipe. Fresh mozzarella melts slightly differently than low-moisture cheese and will not brown as well as shredded mozzarella.
Variations
- Air fryer: You can air fry the chicken cutlets, and pop them back into the air fryer to melt the cheese quickly.
- Spicy: Use this classic arrabiatta sauce recipe as written, including the chili flakes, for a spicy twist on chicken parm.
- Vodka sauce: Swap marinara sauce with vodka sauce for an extra layer of creamy, richness.
- Vegetarian: If you want to make this a meatless recipe, make this Olive Garden eggplant parmigiana instead!
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Mix the Seasoned Breading
Add the panko, plain breadcrumbs, parmesan cheese, and dried spices to a medium-sized sheet tray and mix.
Dredge the Chicken
Place the chicken cutlet into the flour. Dredge both sides, and shake the excess flour off.
Dip the Chicken in Eggs
Transfer the chicken cutlet to the sheet tray with the egg and dip on both sides.
Using tongs, let the excess egg drip off of the chicken.
Coat the Chicken in the Breading
Place the chicken cutlet into the breading mix.
Press the chicken cutlet into the breading on both sides so it sticks to the chicken piece.
Fry the Chicken Cutlets
Heat a 12" cast iron skillet over medium heat, with ½ - 1" of neutral cooking oil.
Once the oil is hot, place the chicken cutlets in the skillet 2 at a time. Cook the chicken cutlets until golden brown and crispy for approximately 3-4 minutes on each side.
Drain the Chicken Cutlets
Once the chicken cutlets are cooked, drain on a wire rack over a sheet tray.
Sprinkle the hot chicken cutlets with a small pinch of salt while hot.
Top the Chicken with Sauce
Spoon marinara sauce over the cooked chicken cutlets. You can adjust the amount of sauce on each chicken cutlet to your taste.
Top the Chicken with Cheese
Top the chicken pieces with a generous amount of shredded mozzarella cheese.
Broil the chicken cutlets in the oven until the cheese is melted and lightly browned.
Expert Tips
Freshly shredded cheese: Do not use pre-shredded mozzarella cheese for this recipe. It will not melt the same way as freshly shredded cheese, which is key for a good chicken parmigiana recipe.
Use a wire rack: A wire rack is key for keeping the chicken cutlets crisp while you broil the cheese. If you use a flat baking sheet, you may end up with soggy chicken cutlets.
For the best breading: Let the breading sit on the chicken cutlets for 10-15 minutes before you fry them. This will help the breading stick to the chicken and prevent excess breading from falling off while you fry them.
Make Ahead & Storage
- Chicken parmesan is always best when you eat it while it is hot, and freshly made.
- I do not recommend making this recipe in advance because you will lose some of the texture and meltiness that is so important in a good chicken parm recipe.
- Store leftover chicken in an airtight container in the fridge for 1-2 days.
- Reheat the chicken in the oven or in the air fryer until the chicken is warmed through, and the breading is crispy.
Serving Suggestions
- Side dishes: Serve this delicious, cheesy chicken parmesan with garlic butter potatoes or an avocado kale salad.
- Pasta: Olive Garden serves this dish with pasta. Some of my favorites include Olive Garden's five cheese ziti al forno, creamy lemon caper pasta, or lemon garlic bucatini.
- Bread & rolls: If you like your chicken on the saucy side, you will want some bread to mop things off your plate! Try this chicken parm with classic Olive Garden Breadsticks, air fryer garlic bread, black pepper focaccia, pull apart savory monkey bread, or of course, garlic parmesan dinner rolls.
More Italian Recipes
Olive Garden Chicken Parmigiana (Parmesan)
Ingredients
Chicken Cutlets
- 6 Chicken cutlets
- ½ cup All purpose flour
- 2 large Eggs - whisked
- ½ cup Plain breadcrumbs
- ½ cup Panko breadcrumbs
- ½ cup Parmesan cheese - grated
- 2 teaspoon Garlic powder
- 1 teaspoon Dried parsley
- 1 ½ teaspoon Kosher salt
- 1 ½ teaspoon Black pepper
Parmigiana Topping
- 2 cups Marinara sauce
- 2 cups Low moisture mozzarella - shredded
Homemade Marinara Sauce (Optional)
- 12 oz can San marzano tomatoes
- ¼ cup Extra virgin olive oil
- 3 cloves Garlic - thinly sliced
- ¼ teaspoon Red chili flakes
- ½ teaspoon Dried basil
- ½ teaspoon Dried oregano
- Kosher salt - to taste
Instructions
- Add all-purpose flour to a small sheet tray, and whisk the eggs into another small sheet tray. Set aside.½ cup All purpose flour, 2 large Eggs
- Add the panko, plain breadcrumbs, parmesan cheese, and dried spices to a medium-sized sheet tray. Mix to combine into a breading mixture.½ cup Plain breadcrumbs, ½ cup Panko breadcrumbs, ½ cup Parmesan cheese, 2 teaspoon Garlic powder, 1 teaspoon Dried parsley, 1 ½ teaspoon Kosher salt, 1 ½ teaspoon Black pepper
- Place the chicken cutlet into the sheet tray with flour. Dredge both sides so it is completely covered with flour, and shake the excess flour off.6 Chicken cutlets
- Transfer the floured chicken cutlet to the sheet tray with the egg. Dip the chicken into the eggs on both sides.Using tongs, let the excess egg drip off of the chicken.
- Place the egg-coated chicken cutlet into the parmesan breading.Using tongs, press the chicken cutlet into the breading on both sides so it completely sticks to the entire chicken piece.
- Heat a 12" cast iron skillet over medium heat, with ½ - 1" of neutral cooking oil.Once the oil is hot, place the chicken cutlets in the skillet 2 at a time. Cook the chicken cutlets until golden brown and crispy on both sides. This should take approximately 3-4 minutes on each side.
- Once the chicken cutlets are cooked, drain on a wire rack over a sheet tray. Sprinkle the hot chicken cutlets with a small pinch of salt immediately after removing them from the skillet.
- Spoon marinara sauce over the cooked chicken cutlets. You can adjust the amount of sauce on each chicken cutlet to your taste.2 cups Marinara sauce
- Top the chicken pieces with a generous amount of shredded mozzarella cheese. Broil the chicken cutlets in the oven until the cheese is melted and lightly browned.2 cups Low moisture mozzarella
Marquita says
Excellent food,easy to make. Great dinner recipe.