Carrabba’s Parmesan Crusted Chicken Arugula is a crisp, golden chicken breast topped with fresh arugula, shaved Parmesan, and a tangy lemon vinaigrette. It’s a light yet flavorful dish perfect for a refreshing Italian-inspired meal.
Carrabba’s Parmesan Crusted Chicken Arugula is a fresh and vibrant dish that combines crispy, golden-browned chicken with peppery arugula and a bright lemon vinaigrette.
Inspired by the flavors of Italian cuisine, this recipe is both satisfying and light, making it a perfect option for lunch or a healthier dinner. The shaved Parmesan adds a salty richness, while the arugula brings a burst of freshness that complements the crunch of the crusted chicken beautifully.
It’s an easy, elegant dish that feels like something straight off the Carrabba’s menu—now made simple at home.
Why You’ll Love This Recipe!
- No messy cleanup
- Healthier than other recipes
- Kid-approved
- Homemade tenders in 30 minutes
- Great for snacks, lunches, and dinner!
Carrabba’s Parmesan Crusted Chicken Arugula Ingredients
- Boneless skinless chicken breasts – Lean, juicy protein perfect for crispy coating.
- Parmesan cheese (grated) – Nutty, salty cheese for a golden crust.
- Panko breadcrumbs – Light, crunchy coating for extra crisp texture.
- Eggs – Helps coating stick for a perfect crust.
- Salt and black pepper – Basic seasoning to enhance flavor throughout.
- Olive oil – Used for pan-frying and rich flavor.
- Fresh arugula – Peppery greens add freshness and bite.
- Cherry tomatoes (halved) – Juicy bursts of sweetness and color.
- Lemon juice – Adds tangy brightness to balance the dish.
- Olive oil (for vinaigrette) – Rich base for a simple dressing.
- Shaved Parmesan (for garnish) – Elegant topping with bold, salty finish.
How To Make Carrabba’s Parmesan Crusted Chicken Arugula Recipe
Step 1: Pound 2 boneless, skinless chicken breasts to about ½-inch thickness. Season both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
Step 2: In one bowl, beat 2 large eggs. In another bowl, mix ½ cup grated Parmesan with ½ cup panko breadcrumbs.
Step 3: Dip each chicken breast in the egg mixture, then coat evenly in the Parmesan-panko mixture. Press lightly to help the coating stick.
Step 4: Preheat your air fryer to 375°F. Spray the basket with olive oil spray. Place chicken in a single layer (cook in batches if needed). Air fry for 10–12 minutes, flipping halfway, until golden brown and internal temp reaches 165°F.
Step 5: In a bowl, toss 4 cups arugula and 1 cup halved cherry tomatoes with
1 tablespoon lemon juice and 2 tablespoons olive oil. Season with a pinch of salt and pepper to taste.
Step 6: Place the crispy chicken on a plate. Top with the arugula salad. Garnish with shaved Parmesan cheese.
Carrabba’s Parmesan Crusted Chicken Arugula Recipe Tips
- Pound the chicken evenly – This ensures it cooks uniformly and stays juicy inside with a crisp exterior.
- Use freshly grated Parmesan – It melts and crisps better than pre-shredded varieties, giving a richer flavor and texture.
- Don’t overcrowd the air fryer – Cook in batches if needed to maintain even airflow and a crispy finish.
- Add dressing just before serving – Toss the arugula salad right before plating so it stays fresh and doesn’t wilt.
- Let chicken rest briefly – After cooking, let the chicken sit for 2-3 minutes to lock in juices before topping with salad.
Storing, Freezing & Reheating Instructions
- Storing: Store leftover chicken separately from the arugula salad in an airtight container in the refrigerator for up to 3 days to keep it from getting soggy. Keep the vinaigrette in a small sealed container to add fresh when serving.
- Freezing: Freeze the cooked chicken (without salad) by placing it in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat the chicken in the air fryer at 350°F for 5–7 minutes until crispy and warmed through. Add fresh arugula, tomatoes, and dressing after reheating for the best texture and flavor.
What To Serve With Carrabba’s Parmesan Crusted Chicken Arugula Recipe
Carrabba’s Parmesan Crusted Chicken Arugula pairs beautifully with light and refreshing sides to complement its crispy texture and peppery salad. Consider serving it with roasted baby potatoes, garlic breadsticks, or a simple lemon orzo for a bit of starch.
A side of grilled vegetables like zucchini, asparagus, or bell peppers adds color and balances the richness of the Parmesan crust. For a complete Italian-style meal, finish with a chilled glass of white wine and perhaps a scoop of lemon sorbet for dessert!
Carrabba’s Parmesan Crusted Chicken Arugula Recipe Faqs
Can I make this recipe gluten-free? Yes! Simply substitute the panko breadcrumbs with gluten-free breadcrumbs to keep the crispy texture without gluten.
Can I prepare the chicken ahead of time? You can bread the chicken in advance and refrigerate it for up to 24 hours before cooking to save time on busy days.
Is this recipe suitable for air frying? Absolutely! The air fryer works great for achieving a crispy crust without excess oil—just follow air fryer instructions for best results.
Can I use other greens instead of arugula? Yes, you can swap arugula for baby spinach, mixed greens, or even kale for a different flavor and texture.
What dressing pairs best with this dish? A simple lemon vinaigrette or balsamic glaze complements the Parmesan crust and peppery arugula perfectly.
How do I know when the chicken is fully cooked? Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
More Copycat Carrabba’s Recipes
Copycat Carrabba’s Chicken Bryan
Instant Pot Copycat Carrabba’s Sausage Lentil Soup
Carrabba’s Chicken Piccata Recipe
Carrabba’s Italian Grill Stuffed Mushrooms Parmigiana Recipe
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Carrabba’s Parmesan Crusted Chicken Arugula Recipe
Description
Ingredients
- 2 boneless skinless chicken breasts,
- ½ cup grated Parmesan cheese ,
- ½ cup panko breadcrumbs
- 2 large eggs
- ½ teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 4 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil,
- 2 tablespoons shaved Parmesan,
Instructions
- Pound 2 boneless skinless chicken breasts to about ½-inch thickness.
- Season both sides with ½½ teaspoon salt and 1/4 teaspoon black pepper.
- In one bowl, beat 2 large eggs.
- In another bowl, mix ½ cup grated Parmesan cheese with ½ cup panko breadcrumbs .
- Dip each chicken breast in the egg mixture, then coat evenly in the Parmesan-panko mixture.
- Press lightly to help the coating stick.
- Preheat your air fryer to 375°F.
- Spray the basket with olive oil spray.
- Place chicken in a single layer (cook in batches if needed).
- Air fry for 10–12 minutes, flipping halfway, until golden brown and internal temp reaches 165°F.
- In a bowl, toss 4 cups fresh arugula and 1 cup cherry tomatoes with 1 tablespoon fresh lemon juice and 2 tablespoons olive oil
- Season with a pinch of salt and pepper to taste.
- Place the crispy chicken on a plate.
- Garnish with s2 tablespoons shaved Parmesan
Equipment
- Cooking Spray
- Parchment Paper, optional
Nutrition
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