This Olive Garden Parmesan Crusted Chicken Fritta is the perfect recipe to make at home any time. And who doesn’t love a great chicken parmesan recipe! The chicken bathed in breadcrumbs and parmesan cheese then fried until golden brown. Serve it with pasta and veggies for a delightful, delicious meal.
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Why this Parmesan Crusted Chicken Recipe Works
We all want a great go-to recipe that impresses our friends and family. What better dish to serve than a chicken parmesan recipe! Chicken Parmesan is a staple dish and tastes even better at home.
This chicken parmesan recipe not only has breadcrumbs but parmesan cheese as the crust. The ingredients for this recipe can also be used to make chicken tenders!
Ingredients
Here’s a list of what you need:
- Plain breadcrumbs
- All-purpose flour
- Grated Parmesan cheese
- Milk
- Chicken breast strips or chicken tenders
- Vegetable oil for frying
- Bow tie pasta
- Butter
- Olive oil
- Garlic
- White table wine (Chablis)
- Water
- Half and half
- Sour cream
- Salt
- Basil leaves
- Grated Asiago cheese
- Broccoli florets
- Mushrooms
- Red pepper flakes
How to Make Olive Garden Parmesan Crusted Chicken Fritta
If you are making this Olive Garden Parmesan Crusted Chicken Fritta, you need a factory line system. Set up your bowls and get to work.
- In the first bowl, mix together the breadcrumbs, flour, and parmesan cheese.
- In the second bowl, add your milk.
- Dip the chicken in the breadcrumb mixture first.
- Then dip into the milk.
- Then back into the breadcrumbs.
- Then add breaded chicken to the heated frying pan on medium-low and cook until golden brown.
- Remove and drain chicken on a wire rack placed in a sheet pan.
Chicken Fritta Pasta and Sauce
You’ll need to prepare the pasta and make the sauce for the dish. Then put everything together and serve. Here are the steps:
- Prepare pasta according to the package instructions.
- Lightly steam broccoli and mushrooms.
- In a saucepan over medium heat, melt butter then add olive oil.
- Whisk in flour until the mixture is blended.
- Quickly add garlic, water, and salt. Stir well.
- Add wine and stir to combine.
- Add half and half and sour cream. Stir until smooth.
- Add grated Asiago cheese and stir until the cheese has melted.
- Sprinkle fresh basil in the sauce and stir lightly. Remove from heat.
- Divide pasta into individual bowls or plates.
- Spoon sauce over the pasta.
- Place broccoli, mushrooms, then Parmesan chicken on the pasta and sprinkle red crushed pepper.
- Top with grated Parmesan cheese if desired.
Recipe Notes
- Remember chicken needs to be at an internal temperature of 165 degrees Fahrenheit to be safe to eat.
- This exact recipe can also be used to make chicken tenders.
- Vegetable oil works the best for frying this chicken recipe.
More Olive Garden Recipes
- Breadsticks
- Capellini Pomodoro
- Chicken Scampi
- Italian Margarita
- Lasagna Dip
- Olive Garden Salad
- Shrimp Parmesan
- Toasted Ravioli
- Zuppa Toscana
Popular Italian Recipes
You can find more easy Italian recipes and the best Olive Garden Recipes at CopyKat.com, the web’s most popular destination for copycat restaurant recipes.
Olive Garden Parmesan Crusted Chicken
Ingredients
- 2 cups dry bow tie pasta
- 4 broccoli florets
- 2 white mushrooms quartered
- 1 cup plain breadcrumbs
- 2 tablespoons all-purpose flour
- ¼ cup Kraft Parmesan cheese
- 1 cup milk
- 6 thick pieces of chicken breast strips or chicken tenders
- vegetable oil for frying
- 2 tablespoons butter
- 3 tablespoons olive oil
- 2 teaspoons crushed garlic
- ½ cup white table wine (Chablis)
- ¼ cup water
- 2 tablespoons all-purpose flour
- ¾ cup half and half
- ¼ cup sour cream
- ½ teaspoons salt
- ⅛ teaspoons basil leaves
- ¾ cup mild, finely grated Asiago cheese
- 1/4 teaspoon crushed red pepper
Instructions
- Prepare pasta according to package directions.
- Lightly steam broccoli and mushrooms.
- Wash and dry chicken strips.
- Mix breadcrumbs, flour, and Parmesan cheese together.
- Place milk in a dish for dipping.
- Dip chicken in breadcrumb mixture, then in milk, and then back in breadcrumbs.
- Place breaded chicken in a frying pan with heated oil and fry at medium to medium-low temperature until golden and cooked through.
- Remove chicken from the pan and drain.
- In a saucepan over medium heat, melt butter then add olive oil. Whisk in flour until the mixture is blended.
- Quickly add garlic, water, and 1/2 teaspoon of salt. Stir well.
- Add wine and blend. Immediately add half and half and sour cream. Stir to combine.
- When the mixture is smooth, add grated Asiago cheese and stir until melted.
- Finally, sprinkle fresh basil in the sauce and stir lightly. Remove from heat.
- Place 2 cups of pasta in individual pasta dish.
- Spoon about 1/2 – 3/4 cup sauce over pasta. Top with broccoli, mushrooms, and Parmesan chicken, and red pepper flakes.
- Top with grated Parmesan cheese if desired.
Casey
First off, I must say that I only made the chicken tenders. They were wonderfully crispy, but they definitely needed salt and/or seasoning. I served over pasta and alfredo sauce. Delish. Perhaps a salty brine would be good enough as a previous comment suggested. Thanks for the recipe!
Tony Cecchi
You miss an important step. Put the chicken breasts into a simple brine for a couple hours first.
Liz Nelson
I have had this at Olive Garden and loved it. I didn’t think I could make this at home and it would taste the same but it did! We loved it!