Olive Garden Stuffed Chicken Parmigiana
Indulge in the ultimate restaurant-style comfort food at home with this Olive Garden Stuffed Chicken Parmigiana recipe. Juicy, butterflied chicken breasts are generously stuffed with a creamy blend of ricotta, mozzarella, Parmesan, and fresh parsley, then breaded and lightly pan-seared to golden perfection. Baked to finish in a rich marinara sauce and topped with melted mozzarella, this dish boasts layers of flavor and texture that will rival any dine-in experience. Perfectly crispy on the outside and decadently cheesy on the inside, this Italian-inspired entrée is ideal for a family dinner or special occasion. Pair it with pasta or steamed vegetables for a complete meal. With bold flavors, simple ingredients, and easy step-by-step instructions, this crowd-pleaser will quickly become a favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs
- 1 teaspoon Dried Italian seasoning
- 0.5 cup Vegetable oil
- 2 cups Marinara sauce
- 1 cup Shredded mozzarella cheese for topping
Instructions
Preheat your oven to 375°F (190°C).
Carefully butterfly each chicken breast by slicing them horizontally, leaving one side connected to create a pocket for the stuffing.
In a mixing bowl, combine the ricotta cheese, 1 cup shredded mozzarella cheese, grated Parmesan cheese, chopped parsley, salt, and pepper. Mix well to form the stuffing.
Evenly distribute the cheese mixture and carefully spoon it into the pocket of each chicken breast. Use toothpicks to secure the edges if necessary.
Prepare three shallow bowls for the breading station: one with flour, one with beaten eggs, and one with breadcrumbs mixed with dried Italian seasoning.
Coat each stuffed chicken breast in the flour first, then dip it into the beaten eggs, and finally coat it in the seasoned breadcrumbs.
Heat vegetable oil in a large oven-safe skillet over medium heat. Sear the breaded chicken breasts for 2-3 minutes on each side until golden brown.
Once seared, transfer the skillet to the preheated oven. Bake the chicken for 20 minutes to allow it to cook through.
Carefully remove the skillet from the oven. Spoon warm marinara sauce over each chicken breast and sprinkle shredded mozzarella cheese on top.
Return the skillet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Remove toothpicks from the chicken breasts before serving. Plate and serve hot with your favorite side, such as pasta or vegetables.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 21.3 g | 107% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 1811 mg | 79% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.1 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 739 mg | 57% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
