Chicken Parmigiana – Easy Olive Garden Copycat

This Olive Garden Chicken Parmigiana is crispy, cheesy, and honestly super doable — no fancy skills required. You get tender breaded chicken, melty mozzarella, and marinara all baked together in one comforting dish. Perfect for a cozy weeknight dinner or anytime pasta’s calling your name.

Quick Summary

• Prep time: 15 mins
• Cook time: 30 mins
• Flavor: Crispy, cheesy, herby
• Great for: Comfort food nights, pasta cravings, date-night-in

Why I Like This Recipe

I wasn’t aiming for anything fancy. Just had some chicken, some leftover sauce, and zero energy to overthink it. Ended up making this, and it came out way better than expected. The cheese melts, the crust stays crunchy — you know those dinners where you kinda impress yourself? Yeah.

Ingredients

• 3 cups marinara sauce
• 1 lb boneless skinless chicken breasts
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup all-purpose flour
• 2 large eggs
• 2 tbsp water
• 1½ cups Italian breadcrumbs
• 1 cup Parmesan cheese
• Oil for frying
• 1 cup shredded mozzarella cheese
• Fresh parsley (chopped, for garnish)

How To Make Chicken Parmigiana

1. Warm the sauce: Start by heating the marinara on low — it’s just easier to have it ready when the chicken’s done.
2. Pound and season the chicken: Put each piece between plastic wrap and gently pound until it’s about ¼-inch thick. Season both sides with salt and pepper.
3. Prep the oven: Preheat to 175°C (about 350°F).
4. Set up your breading station: Three bowls: flour in the first, eggs + water in the second, breadcrumbs + ¾ cup of the Parmesan in the third. Classic dredge setup.
5. Bread the chicken: Go flour → egg → breadcrumb mix. Press it in well. Then let the coated chicken rest on a wire rack for 5–10 minutes. Helps it stick.
6. Fry time: Heat ½ inch of oil in a skillet to around 175°C (350°F). Fry the chicken 3–4 mins per side until golden brown and cooked through (74°C inside).
7. Bake with cheese
   Transfer fried chicken to a baking dish. Spoon warm marinara on top. Sprinkle with mozzarella and bake for 5–10 minutes until melted and bubbly.
8. Serve and garnish: Top with the rest of the Parmesan and chopped parsley. Serve hot.

Tips for Success

• Pound evenly — makes for even cooking and no raw centers.
• Let the breaded chicken sit before frying — helps the crust hold.
• Use a rack, not a plate, after frying — it stays crisp instead of soggy.
• Don’t crowd the pan — fry in batches or you’ll drop the oil temp.
• Bake just until cheese melts — don’t dry out the chicken.

Storage and Reheating

• Fridge: Cool it down, then store in a sealed container. Keeps up to 3 days.
• Freezer: Wrap pieces tightly or use a freezer-safe dish. Lasts up to 2 months. Reheat straight from frozen or thaw first.
• Reheat: Use a skillet with a splash of water or marinara, cover with a lid, and warm over medium-low for about 5–7 minutes.

Frequently Asked Questions

• Can I use chicken thighs?
  Yep. Just pound ‘em thin and cook the same way.
• Can I bake instead of fry?
  You can. Just brush with oil and bake at 400°F until crispy, about 20–25 mins. Not as golden but still good.
• Do I have to use fresh mozzarella?
  Nah. Shredded works fine. Fresh melts prettier, but both taste great.
• Can I use store-bought marinara?
  Absolutely. Just warm it first so it spreads easier and heats through faster.
• Is this spicy at all?
  Not really. You can add red pepper flakes to the sauce if you want a little kick.

Common Mistakes and How to Dodge Them

• Skipping the chicken pounding: If it’s too thick, the outside gets crispy before the inside’s cooked. Take 2 mins and flatten it.
• Coating too quickly: Rushing the breading = patchy crust. Let it sit a few before frying so it sticks.
• Overcrowding the skillet: The oil temp drops fast if you add too many pieces. Do it in batches. Always.
• Skipping the wire rack: If you rest fried chicken on a plate, it steams underneath. Use a rack to keep the crust crisp.
• Overbaking in the oven: It’s just to melt cheese, not cook the chicken more. 5–10 mins max.

Nutrition Facts (Per Serving)

• Calories: 467 kcal
• Total Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 157mg
• Sodium: 2107mg
• Potassium: 1095mg
• Total Carbohydrate: 34g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 44g

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