Copycat Fazoli’s Chicken Parmigiano Recipe
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| Bring home that restaurant-style comfort with crispy breaded chicken, rich marinara, and bubbling cheese over pasta in this cozy copycat dinner. |
If you love Fazoli’s Chicken Parmigiano, you are in the right place. This easy copycat version brings that crispy chicken, rich tomato sauce, melty cheese, and tender pasta right to your own kitchen. It’s cozy, comforting, and much easier to make than you might think.
This recipe is perfect for a family dinner, a weekend comfort meal, or anytime you want that Italian-American restaurant-style chicken parmesan at home without the drive-thru. And the best part? You can control the ingredients, the portions, and the cheese. Honestly, more cheese is never a bad thing.
Why People Love Fazoli’s Chicken Parmigiano
Fazoli’s has built a loyal following by serving fast, affordable Italian-American comfort food. It is known for pasta, baked dishes, and that warm, casual feeling that makes dinner feel easy. For many families in the USA, Fazoli’s is tied to quick weeknight meals, soft breadsticks, and hearty plates that hit the spot.
Chicken Parmigiano is one of those dishes that never really goes out of style. It has everything people crave in one plate:
- Crispy breaded chicken
- Bright, savory tomato sauce
- Gooey melted mozzarella
- Nutty parmesan cheese
- Warm pasta underneath
It’s the kind of meal that smells amazing before it even hits the table. The sauce bubbles around the edges, the cheese stretches with each bite, and the chicken stays juicy under that golden crust. It’s simple food, but it feels special.
Just to be clear: this is a copycat Fazoli’s Chicken Parmigiano recipe inspired by the restaurant version. We are not claiming this is the exact original recipe or that we represent Fazoli’s in any way.
Why This Copycat Recipe Works
This homemade version keeps the flavors people expect, but it uses simple grocery store ingredients and easy home cooking methods. We lightly pan-fry the breaded chicken for a crisp coating, then finish it in the oven with sauce and cheese. That gives you the best of both worlds: crunch on the outside and juicy tenderness inside.
If you’ve ever thought chicken parmesan sounds tricky, think of it like building a very tasty stack. First the chicken, then the sauce, then the cheese, then into the oven. That’s it.
Ingredients
Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes
Total time: About 50 minutes
For the chicken:
- 2 large boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/3 cup vegetable oil, or as needed for frying
For the pasta and topping:
- 8 ounces spaghetti, linguine, or penne
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
- 1 tablespoon chopped fresh parsley, optional
Kitchen Tools You’ll Need
- Large skillet
- Large pot for pasta
- Shallow bowls for breading
- Baking dish or oven-safe pan
- Meat mallet or rolling pin
- Tongs
- Instant-read thermometer
If you do not have a meat mallet, don’t worry. I’ve used the bottom of a sturdy mug before. Not fancy, but it works.
How to Make Copycat Fazoli’s Chicken Parmigiano
Step 1: Prep the chicken.
Slice each chicken breast in half horizontally to make 4 thinner cutlets. Place the chicken between two sheets of plastic wrap or inside a zip-top bag. Gently pound each piece until it is about 1/2 inch thick. This helps the chicken cook evenly and stay tender.
Season both sides of the chicken with salt, pepper, and garlic powder.
Step 2: Set up the breading station.
Put the flour in one shallow bowl. In a second bowl, beat the eggs with 1 tablespoon of water. In a third bowl, mix the breadcrumbs, 1/2 cup parmesan cheese, oregano, and basil.
This step may seem basic, but it makes a big difference. Using three bowls keeps the coating neat and helps it stick better.
Step 3: Bread the chicken.
Dip each chicken piece into the flour and shake off the extra. Next, dip it into the egg mixture. Then press it into the breadcrumb mixture, coating both sides well. Set the breaded chicken on a plate or tray.
For an extra crisp coating, let the breaded chicken rest for 5 to 10 minutes before frying. That little pause helps the breading hold on during cooking.
Step 4: Start the pasta water.
Bring a large pot of salted water to a boil. You’ll cook the pasta while the chicken finishes, which saves time and keeps dinner moving smoothly.
Step 5: Fry the chicken.
Preheat your oven to 400°F. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the chicken carefully. Cook for about 3 to 4 minutes per side, until the coating is golden brown. You may need to work in batches so you do not crowd the pan.
The chicken does not need to be fully cooked through at this point because it will finish in the oven. Still, the coating should be crisp and nicely browned.
Step 6: Assemble for baking.
Spread a little marinara sauce in the bottom of a baking dish. Place the browned chicken pieces on top. Spoon marinara sauce over each piece, but do not drown them. You want enough sauce for flavor, while still letting some crispy edges show.
Top each piece with shredded mozzarella and a little extra parmesan.
Step 7: Bake until hot and melty.
Bake for 10 to 15 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F in the thickest part. This food safety step is important, so use a thermometer if you can.
Step 8: Cook the pasta.
While the chicken bakes, cook the pasta according to the package directions. Drain it well. Warm any remaining marinara sauce in a small saucepan or in the microwave.
Step 9: Plate and serve.
Place a serving of pasta on each plate. Spoon some warm marinara sauce over the pasta. Set a piece of chicken parmigiano on top or beside it. Sprinkle with parsley if using.
Serve right away while the cheese is still stretchy and the sauce is hot.
Food Safety Tips
- Always cook chicken to an internal temperature of 165°F.
- Use a clean plate for cooked chicken. Do not place it back on the plate that held raw chicken.
- Wash hands, cutting boards, knives, and counters after handling raw poultry.
- Refrigerate leftovers within 2 hours.
Approximate Nutrition Per Serving
This is an estimate and may vary based on brands and portion sizes.
- Calories: 690
- Protein: 48g
- Carbohydrates: 49g
- Fat: 32g
- Fiber: 4g
- Sugar: 7g
- Sodium: 1180mg
Tips for the Best Chicken Parmigiano
- Pound the chicken evenly so it cooks at the same rate.
- Don’t oversauce it if you want to keep that crispy texture.
- Use freshly shredded mozzarella if possible for better melting.
- Season every layer so the final dish does not taste flat.
- Serve immediately for the best texture.
If your breading ever slips off, don’t panic. It usually still tastes great. Chicken parm is forgiving like that.
Easy Shortcuts and Time-Saving Options
Need to get dinner on the table even faster? Here are a few simple ways to make this easy chicken parmesan recipe fit your schedule.
- Use store-bought marinara: A good jarred sauce works perfectly here.
- Try chicken cutlets: Pre-sliced cutlets save prep time.
- Use frozen breaded chicken patties: Bake them, top with sauce and cheese, and serve over pasta for a super quick weeknight version.
- Air fryer option: Air fry breaded chicken at 375°F for 10 to 12 minutes, flipping halfway, then top with sauce and cheese and cook 2 to 3 minutes more until the chicken reaches 165°F.
- Casserole shortcut: Chop cooked breaded chicken, mix with cooked pasta and marinara, top with cheese, and bake until bubbly.
Some nights call for the full homemade version. Other nights call for smart shortcuts. Both count as dinner.
Allergy-Friendly and Preference-Based Modifications
One thing I love about a dish like this is how easy it is to adjust. If someone at your table has food allergies or dietary preferences, you still have options.
Gluten-free:
- Use gluten-free flour and gluten-free breadcrumbs.
- Serve with gluten-free pasta.
- Double-check your marinara sauce label to make sure it is gluten-free.
Dairy-free:
- Use your favorite dairy-free mozzarella shreds.
- Swap in a dairy-free parmesan-style topping.
- Check breadcrumb ingredients if using a seasoned blend.
Egg-free:
- Replace the egg wash with plain unsweetened almond milk or a mixture of dairy-free milk and a little cornstarch.
- You can also use mayo-style egg replacer products made for breading.
Low-carb:
- Use crushed pork rinds mixed with parmesan instead of breadcrumbs.
- Serve over zucchini noodles or spaghetti squash instead of pasta.
Vegetarian:
- Swap the chicken for breaded eggplant slices for an easy eggplant parmigiano version.
- You can also use breaded cauliflower steaks or thick slices of tofu.
Vegan:
- Use breaded tofu, eggplant, or a plant-based chicken cutlet.
- Choose vegan mozzarella and vegan parmesan.
- Use plant milk for breading instead of eggs.
- Serve with vegan pasta and check sauce ingredients.
Paleo-inspired:
- Use almond flour and crushed pork rinds for the coating.
- Skip the pasta and serve with roasted vegetables or spaghetti squash.
- Use a paleo-friendly tomato sauce with no added sugar if needed.
Lower-sodium:
- Use a low-sodium marinara sauce.
- Reduce added salt slightly and use less parmesan on top.
Cooking for mixed diets can feel like juggling, but this recipe bends pretty well without breaking.
What to Serve with Chicken Parmigiano
Want to round out the meal? Try serving this copycat chicken parm with:
- Garlic bread or breadsticks
- Caesar salad
- Steamed broccoli
- Roasted green beans
- A simple side salad with Italian dressing
If you’re trying to recreate that restaurant-at-home feeling, warm bread on the side is a great place to start.
How to Store and Reheat Leftovers
To store: Place leftovers in an airtight container and refrigerate for up to 3 days.
To reheat:
- Oven: Reheat at 350°F until warmed through.
- Microwave: Heat in short bursts, though the breading will soften.
- Air fryer: Great for bringing back some crispness. Heat at 350°F for a few minutes, checking often.
If possible, store the pasta and chicken separately. That helps the chicken hold its texture better.
Frequently Asked Questions
Can I make chicken parmigiano ahead of time?
Yes. You can bread and fry the chicken earlier in the day, then add sauce and cheese and bake right before serving.
Can I freeze it?
Yes. Freeze the cooked breaded chicken separately for best results. Thaw in the refrigerator, then top with sauce and cheese and bake.
What’s the difference between chicken parmesan and chicken parmigiano?
In everyday cooking, people usually use the names the same way. Both refer to breaded chicken with tomato sauce and cheese.
Can I use chicken thighs?
Yes, boneless skinless chicken thighs can work, though the texture will be a little richer and less like the restaurant style.
Final Thoughts
This copycat Fazoli’s Chicken Parmigiano recipe is one of those dinners that feels like a treat without being too hard to pull off. It’s rich, saucy, cheesy, and deeply comforting. And when you cut into that crispy chicken and see the melted mozzarella on top, it’s hard not to go back for another bite.
If you make this recipe, I’d love to hear how it turned out for you. Did you keep it classic, or did you try one of the gluten-free, air fryer, or vegetarian twists? Leave a comment and share your version. And if this recipe brought a little restaurant-style comfort to your kitchen, send it to a friend or save it for later.
Disclaimer
This recipe is a copycat recipe inspired by Fazoli’s Chicken Parmigiano. It is not the original recipe, and no knowledge of Fazoli’s actual proprietary recipe is implied. We are not affiliated with, endorsed by, or associated with Fazoli’s.
Simply Copycat Recipes is also an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.
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