Olive Garden Chicken Parmesan
This recipe captures all the flavors and textures that make Olive Garden's Chicken Parmesan such a popular menu item. This classic dish is made with tender, juicy chicken breasts coated in crispy breadcrumbs and topped with tangy marinara sauce and creamy melted mozzarella cheese. It is sure to be a hit at any gathering.
Servings: 4 Servings
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
Tomato Sauce: Use either a homemade tomato-garlic sauce or a store-bought brand.
Chicken Cutlets: For a faster option, cutlets are often available in the frozen meat section of most supermarkets.
Don’t Move Chicken Too Soon: Let the chicken naturally release from the pan before turning, or the crust may slip off.
Cooking Time: These cutlets are thin and cook quickly. Avoid overcooking since they’ll continue cooking as the cheese melts.
Temperature Check: The chicken is done when it reaches 165°F on a meat thermometer.
Mozzarella Option: Use one slice of mozzarella per chicken breast instead of grated cheese. Fold the slice in half so it fits neatly on top.
Nutrition
Serving: 1serving | Calories: 333kcal | Carbohydrates: 14g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Cholesterol: 103mg | Sodium: 539mg | Fiber: 1g | Sugar: 1g
