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Our Olive Garden Chicken Parmesan is a classic Italian-American favorite you can make at home. Crispy Parmesan-breaded chicken breasts are topped with marinara sauce and melted mozzarella, giving you all the flavor and texture of the restaurant version in a simple homemade dish.
Olive Garden’s Chicken Parmesan is a classic Italian dish for good reason. The combination of a crispy, breaded chicken cutlet paired with a savory red sauce and melty Italian cheeses?
It’s a perfect medley of textures and flavors that creates a hearty, comforting dish.
This copycat Olive Garden Chicken Parmigiana recipe is simple to make right at home, and is sure to be a hit for any kind of gathering.
And whether or not you’ve ever stepped foot inside the popular restaurant chain, we know this Chicken Parm recipe will impress!
Why This Chicken Parmesan Recipe Works
Crispy, cheesy, and saucy: Golden breaded chicken with marinara and melted mozzarella.
Easy to prepare: Straightforward steps that work for any home cook.
Budget-friendly ingredients: Everyday staples keep this recipe affordable.
A true family favorite: Comforting Italian-style chicken that pleases both kids and adults.
If you like this recipe, you might also love our Parmesan Crusted Chicken and our Panko Chicken Breasts.
If you want another chicken dinner that feels a little special, my Chicken Cordon Bleu is always a hit with its crispy coating and cheesy ham filling.
Recipe Tips
Tomato Sauce: A homemade marinara sauce tastes great, but a good store-bought sauce works just as well.
Chicken Cutlets: To save time, check the frozen meat section. Most supermarkets carry ready-to-cook chicken cutlets.
Crispy Crust Tip: Let the chicken release on its own before turning. If you move it too soon, the crust can slide off.
Quick Cooking: These cutlets are thin and cook fast. Pull them off the heat as soon as they’re done, since they’ll finish cooking while the cheese melts.
Check Doneness: Use a meat thermometer if you like, 165°F is the target.
Cheese Swap: A slice of mozzarella works in place of grated cheese. Just fold it in half so it sits neatly on the chicken.
What to Serve With Chicken Parmesan?
Chicken Parmesan is traditionally served with pasta. Prepare the pasta in advance, drain it, and toss it with a little olive oil to keep it warm.
For a lighter option, try it with spaghetti squash or zucchini noodles. Or, skip the pasta altogether and pair it with a crisp Romaine wedge salad or a simple soup.
Here are a few other ideas:
- Steamed Green Beans
- Glazed Rainbow Carrots
- No-knead Rosemary Bread
- Garlic and Herb Focaccia
- Little Gem Caesar Salad
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
If you anticipate having leftovers, we recommend waiting to top the crispy chicken cutlets with the sauce and cheese, if you can, and instead store each element separately. The sauce can make the crispy breading a bit soggy in the fridge.
To reheat: Place the chicken in an oven-safe dish and cover with foil. Bake at 325°F for 10 to 20 minutes or until heated through.
This copycat Olive Garden chicken Parmesan recipe is a great choice for any occasion, whether an intimate dinner or a large family gathering. It’s budget-friendly, simple to make, and absolutely delicious!
More Recipes You Will Love:
Lemon Chicken Piccata: Bright lemon flavor with a tangy caper sauce, ready in no time.
Chicken Cacciatori : A rustic Italian classic with chicken simmered in a rich tomato and mushroom sauce.
Manicotti: Pasta filled with herbed cheese, smothered in marinara, and baked under a layer of melted cheese.
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Olive Garden Chicken Parmesan
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Ingredients
- 2 cups marinara sauce
- 2 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- 1¼ cup Panko breadcrumbs
- 1 cup grated parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 to 4 tablespoons olive oil
- 1 cup freshly grated Mozzarella cheese
- 2 tablespoons fresh chopped parsley
Instructions
- Add the tomato-garlic sauce to a saucepan set over medium heat. When it is hot reduce the heat to low, cover and simmer while cooking the chicken.
- Using a sharp, thin knife, slice the chicken breasts in half horizontally into cutlets. If necessary, flatten to an equal thickness. Blot each cutlet with paper towels to remove the moisture.
- Set up a breading station with 3 shallow dishes. Combine the flour to the first dish. Whisk together the eggs in the second dish, combine the Panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt and pepper in the third plate.
- Working with one chicken breast at a time, add it to the flour mixture coating it on both sides, then dip it into the egg wash, then into the bread crumb-Parmesan mixture, pressing down lightly so the breadcrumbs adhere. Place the coated chicken filet on a plate and proceed with the remaining filets.
- In a large skillet set over medium-high, heat 2 tablespoons of oil until it begins to shimmer. Place 2 of the prepared cutlets in the skillet and cook for 3 minutes. Do not move the chicken!
- After 3 minutes, gently nudge the chicken with a spatula. If it does not loosen, continue to cook for another 30 seconds. If the cutlet is crisp on the bottom it will move easily. Flip it over and cook the other side for 3 more minutes. Transfer the chicken breasts to a parchment-lined baking sheet and proceed with the remaining 2 uncooked chicken breasts.
- When all the cutlets are cooked and on the parchment paper, add 2-3 tablespoons of tomato sauce on each cutlet, then add 2-3 tablespoons of Mozzarella cheese, covering most of the sauce.
- Turn the oven to broil and raise the rack to its highest level. Transfer the baking sheet to the oven and broil until the cheese melts, about 1-2 minutes. It is ok if it begins to get toasty. Use a meat thermometer to check for doneness of 165°F.
- Garnish with fresh chopped parsley and serve with spaghetti or your desired side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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