Olive Garden's Chicken Parmigiana: The Home Edition

Name: Olive Garden's Chicken Parmigiana: The Home Edition
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breasts (approx. 1.5 lbs total); 1 cup all-purpose flour; 1 tsp salt, divided; 1/2 tsp black pepper, divided; 1 tsp garlic powder, divided; 2 large eggs, beaten; 2 cups Panko breadcrumbs; 1/2 cup grated Parmesan cheese, plus more for serving; 1 tsp Italian seasoning; 1/4 cup fresh parsley, finely chopped (optional, for breadcrumbs); 1/2 cup vegetable oil, for frying (or canola/olive oil); 24 oz (approx. 3 cups) marinara sauce, good quality store-bought; 8 oz fresh mozzarella, sliced or 2 cups shredded low-moisture mozzarella; 12 oz spaghetti; Fresh basil or parsley, for garnish (optional)

Indulge in this comforting classic, a home-cook replication inspired by Olive Garden's beloved Chicken Parmigiana, featuring crispy breaded chicken, savory marinara, and melted mozzarella.

Prep: 25 min Cook: 35 min 4 servings

Ingredients

4 boneless, skinless chicken breasts (approx. 1.5 lbs total)
1 cup all-purpose flour
1 tsp salt, divided

1/2 tsp black pepper, divided

1 tsp garlic powder, divided

2 large eggs, beaten

2 cups Panko breadcrumbs

1/2 cup grated Parmesan cheese, plus more for serving

1 tsp Italian seasoning

1/4 cup fresh parsley, finely chopped (optional, for breadcrumbs)

1/2 cup vegetable oil, for frying (or canola/olive oil)

24 oz (approx. 3 cups) marinara sauce, good quality store-bought

8 oz fresh mozzarella, sliced or 2 cups shredded low-moisture mozzarella

Fresh basil or parsley, for garnish (optional)

Instructions

1
Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil for the spaghetti.
2
Prepare the chicken: Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or heavy pan, pound each breast to about 1/2-inch thickness. This ensures even cooking.
3
Set up a breading station: In a shallow dish, combine flour, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. In a second shallow dish, beat the eggs. In a third shallow dish, combine Panko breadcrumbs, 1/2 cup grated Parmesan, Italian seasoning, and chopped parsley (if using).
4
Bread the chicken: Dredge each chicken breast in the seasoned flour, shaking off excess. Dip in the beaten eggs, letting excess drip off. Finally, coat generously in the Panko mixture, pressing firmly to adhere.
5
Pan-fry the chicken: Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Carefully place 2 breaded chicken cutlets in the hot oil (do not overcrowd the pan). Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove to a wire rack set over a baking sheet to drain. Repeat with remaining chicken.
6
Assemble the Parmigiana: Pour about 1/2 cup of marinara sauce into the bottom of a 9x13-inch baking dish. Place the fried chicken cutlets in a single layer over the sauce. Spoon about 1/4 cup of marinara over each cutlet, then top with sliced or shredded mozzarella.
7
Bake: Transfer the baking dish to the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden.
8
Cook the spaghetti: While the chicken bakes, cook the spaghetti according to package directions until al dente. Drain well.
9
Serve: Carefully remove the chicken from the oven. Serve immediately with the cooked spaghetti, extra marinara sauce on the side, and a sprinkle of fresh Parmesan and optional fresh basil or parsley.

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