Olive Garden Chicken Parmigiana (Parmesan)

5 from 1 vote

Olive Garden Chicken Parmigiana (Parmesan)

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!

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: American, Italian

Keyword: benihana copycat recipe, chicken parmesan, chicken parmigiana, Olive garden chicken parmesan, olive garden chicken parmigiana, olive garden recipe

Servings: Servings

Calories: 584kcal

Author: Sunena

Equipment

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

Notes

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.

Nutrition