Olive Garden Breaded Chicken Recipe
Olive Garden's breaded chicken recipe delivers a crispy, golden crust and tender, juicy chicken breast, seasoned with Italian-inspired herbs and Parmesan cheese. This dish is perfect for a comforting dinner or a special occasion, and it can easily be paired with pasta, salad, or your favorite sauce. With simple ingredients and straightforward preparation, you can recreate this restaurant-style favorite right at home.
Equipment
- 1 large frying pan or skillet (10-12 inches)
- 3 shallow dishes (for breading station)
- 1 meat thermometer (optional)
- 1 set of tongs or cooking fork
- 1 spatula
- 1 paper towels (or cooling rack) for draining
- 1 large plate for serving
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 1/2 cups breadcrumbs plain or seasoned
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- Salt & pepper to taste
- 2 tbsp olive oil or vegetable oil for frying
- Optional: fresh parsley for garnish
- Optional: marinara or Alfredo sauce for serving
Instructions
- Prepare the Chicken: If desired, gently pound the chicken breasts to an even thickness (about 1/2-inch) to ensure even cooking. Season both sides with salt, pepper, garlic powder, and onion powder.
Set Up Breading Station: In three shallow dishes, place the following:
- Dish 1: Flour, seasoned with salt, pepper, garlic powder, and onion powder.
- Dish 2: Beaten eggs.
- Dish 3: Breadcrumbs, Parmesan cheese, and dried oregano.
- Bread the Chicken: Dredge each chicken breast in the seasoned flour, ensuring it’s evenly coated. Dip the chicken in the beaten eggs, letting excess drip off, then coat it thoroughly with the breadcrumb-Parmesan mixture. Press down gently to help the breading adhere.
- Fry the Chicken: Heat oil in a large frying pan over medium-high heat. Once the oil is hot (350°F or 175°C), carefully add the breaded chicken breasts to the pan. Cook for 4-5 minutes per side until the breading is golden and the internal temperature of the chicken reaches 165°F (74°C).
- Drain and Serve: Remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite sides or sauces, and garnish with fresh parsley if desired.
Notes
- Double Breading: For a thicker and crunchier crust, dip the breaded chicken back into the egg wash and breadcrumb mixture a second time before frying.
- Oven Method: You can bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through, for a healthier alternative to frying.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in the oven or use a skillet to restore the crispiness.
- Gluten-Free Option: Substitute the all-purpose flour and breadcrumbs with gluten-free alternatives.