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olive garden chicken parmesan recipe

Chicken Parmesan Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts, halved horizontally into 4 cutlets
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 2 tbsp fresh basil leaves, torn

Method
 

  1. Mix the 1 cup Italian breadcrumbs with 1/2 cup grated Parmesan, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper in a shallow bowl. Set up the 1/2 cup flour and 2 beaten eggs in two separate bowls. Dredge each cutlet in flour, dip in egg, then press firmly into the breadcrumb mixture on both sides.
  2. Heat the 3 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the cutlets undisturbed for 3 to 4 minutes per side until the coating is deep golden brown.
  3. Preheat the oven to 400°F (200°C). Spoon the 1 cup marinara sauce over the seared cutlets, then top evenly with the 1 cup shredded mozzarella. Bake for 15 to 18 minutes until the internal temperature reaches 165°F (74°C) and the cheese is bubbling and lightly browned.
  4. Lift each cutlet onto a plate, scatter the 2 tbsp torn fresh basil over the top, and serve immediately.

Notes

If your chicken breasts are very thick, pound the cutlets to an even 1/2 inch before breading so they cook at the same rate. A 5-minute rest after breading helps the coating stick during searing. This dish is best eaten right out of the oven while the cheese is still hot.