Description
This Golden Crispy Chicken with Parmesan Mushroom Sauce recipe offers tender, juicy chicken breasts coated in a crisp Parmesan breadcrumb crust, served with a rich and creamy mushroom sauce. Perfect for a comforting weeknight dinner, this dish combines simple ingredients with classic techniques to deliver a flavorful, elegant meal in just 35 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 tbsp olive oil
Parmesan Mushroom Sauce
- 2 tbsp butter
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare the Chicken: Season the chicken breasts generously with salt and pepper on both sides. Set up a dredging station by placing the flour in one shallow dish, beaten eggs in another, and a mixture of breadcrumbs combined with 1/2 cup grated Parmesan cheese in a third.
- Dredge the Chicken: Coat each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb and Parmesan mixture. Ensure an even coating for a crispy finish.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the coated chicken breasts and fry for about 5-6 minutes per side until golden brown and crispy. Remove the chicken from the skillet and set aside on a plate.
- Make the Sauce: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and minced garlic, sautéing until the mushrooms have softened and released their moisture, about 4-5 minutes.
- Add Broth and Simmer: Pour in the chicken broth and allow it to simmer for a few minutes to reduce slightly, which will concentrate the flavors.
- Add Cream and Parmesan: Stir in the heavy cream and remaining 1/2 cup grated Parmesan cheese. Cook the sauce gently until it thickens a bit, stirring frequently. Season with salt and pepper to taste.
- Combine and Garnish: Return the fried chicken breasts to the skillet and spoon some of the creamy Parmesan mushroom sauce over the top. Let everything warm together for 2-3 minutes to meld flavors.
- Serve: Garnish with freshly chopped parsley and serve hot, ideally alongside a simple side such as steamed vegetables or mashed potatoes to soak up the rich sauce.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Make sure not to overcrowd the skillet when frying the chicken to maintain crispiness.
- Fresh mushrooms like cremini or button mushrooms work best in the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
