Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
- ¼ cup vegetable oil (for frying)
For the Creamy Parmesan Mushroom Sauce:
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 8 oz (225g) mushrooms, sliced (button or cremini)
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken:
- Pound the chicken breasts to an even thickness.
- Season both sides with salt and pepper.
- Place flour in one shallow bowl, beaten eggs in another, and mix panko, grated Parmesan, garlic powder, paprika, salt, and pepper in a third bowl.
- Dredge each chicken breast in the flour, then dip in the egg, then coat in the panko-Parmesan mixture. Press crumbs on firmly.
- Cook the Chicken:
- Heat vegetable oil in a large skillet over medium heat.
- Add chicken and cook for about 4-5 minutes per side or until golden brown and cooked through.
- Transfer to a plate and cover to keep warm.
- Make the Sauce:
- In the same skillet, wipe out excess oil if needed, then add butter and olive oil over medium heat.
- Add sliced mushrooms and cook for 4-5 minutes until browned.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and heavy cream. Stir well and bring to a gentle simmer.
- Add Parmesan cheese and thyme. Stir until the sauce thickens slightly (about 3-5 minutes).
- Season with salt and pepper to taste.
- Serve:
- Return the crispy chicken to the skillet or pour the sauce over the chicken on a serving platter.
- Spoon mushrooms and sauce over each piece.
- Garnish with fresh parsley and extra Parmesan if desired.
Enjoy your Golden Crunch Chicken in Creamy Parmesan Mushroom Sauce with mashed potatoes, pasta, or crusty bread!
If you’d like, I can help with a quick variation for baking instead of pan-frying too — just say so!