Better Than Olive Garden Chicken Parmigiana
This Better Than Olive Garden Chicken Parmigiana features thin, juicy chicken cutlets coated in crispy Parmesan breadcrumbs, topped with rich marinara sauce and melted mozzarella. Serve it with spaghetti for an easy restaurant-quality Italian dinner at home.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6-8 SERVINGS 1x
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: ITALIAN | AMERICAN
Ingredients
Scale
For the Chicken
- 3 large boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ¾ cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 cup Italian-style breadcrumbs
- 1 cup panko breadcrumbs
- ¾ cup finely grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ to ¾ cup vegetable oil or light olive oil, as needed for frying
For the Topping
- 1½ cups thick marinara sauce, plus more for serving
- 2 cups shredded low-moisture mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or basil
For Serving
- 12 ounces spaghetti, cooked according to package directions
- Additional warm marinara sauce
- Freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425°F. Lightly grease a large baking dish or line a rimmed baking sheet with parchment paper.
- Slice each chicken breast horizontally to create two thin cutlets. Place the chicken between two sheets of plastic wrap or parchment paper and pound to an even ¼-inch thickness.
- Season both sides of the chicken cutlets with salt, black pepper, and garlic powder.
- Place the flour in the first shallow dish.
- In a second shallow dish, whisk together the eggs and water.
- In a third shallow dish, combine the Italian breadcrumbs, panko breadcrumbs, ¾ cup Parmesan cheese, and Italian seasoning.
- Coat each chicken cutlet lightly in flour and shake off the excess. Dip it into the egg mixture, allowing the excess to drip back into the dish. Press the chicken firmly into the breadcrumb mixture until both sides are evenly coated.
- Transfer the breaded chicken to a clean plate and let it rest for five minutes. This helps the breading stay attached during frying.
- Pour approximately ¼ inch of oil into a large skillet. Heat over medium to medium-high heat until the oil is hot and a few breadcrumbs sizzle immediately when added.
- Working in batches, fry the chicken for two to three minutes per side or until the coating is crisp and golden brown. The chicken will finish cooking in the oven.
- Transfer the fried chicken to a wire rack or paper towel-lined plate. Do not stack the cutlets.
- Arrange the chicken in the prepared baking dish. Spoon approximately ¼ cup marinara sauce down the center of each cutlet, leaving the crispy edges uncovered.
- Divide the shredded mozzarella and remaining Parmesan evenly over the chicken.
- Bake for 8 to 12 minutes or until the cheese is melted and bubbling and the chicken reaches an internal temperature of 165°F.
- For lightly browned cheese, place the chicken under the broiler for one to two minutes. Watch it carefully to prevent the breading from burning.
- Sprinkle with chopped parsley or basil. Serve immediately with cooked spaghetti, additional warm marinara sauce, and freshly grated Parmesan.
Notes
- Pound the chicken to an even thickness so it cooks quickly and stays juicy.
- Use a thick marinara sauce and apply it only to the center of each cutlet to prevent soggy breading.
- Freshly grated Parmesan gives the breading the best flavor and texture.
- Do not overcrowd the skillet. Fry the chicken in batches to keep the oil hot.
- Add additional oil between batches when needed.
- Rest fried cutlets on a wire rack instead of stacking them.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat chicken parmigiana in a 375°F oven or air fryer until hot and crispy.
- Nutrition information does not include spaghetti or additional marinara served on the side.