There’s nothing quite like the perfect combination of crispy, golden-brown chicken paired with a creamy, flavorful sauce. This dish is a restaurant-quality meal that you can easily prepare at home. The chicken is coated in a crispy, well-seasoned breading, locking in the juiciness, while the parmesan mushroom sauce adds a rich and savory depth that takes it to the next level.

The earthy flavors of mushrooms blend seamlessly with the creamy parmesan sauce, creating a luxurious texture that coats every bite. Whether you’re serving this for a cozy family dinner or impressing guests, this dish is guaranteed to be a hit. Pair it with mashed potatoes, pasta, or roasted vegetables for a complete meal that satisfies every craving.

Ingredients for Golden Crispy Chicken with Parmesan Mushroom Sauce

For the Chicken:

2 boneless, skinless chicken breasts
½ cup all-purpose flour
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper to taste
1 large egg
2 tablespoons milk
¾ cup breadcrumbs (panko recommended for extra crispiness)
½ cup grated parmesan cheese
3 tablespoons olive oil or butter (for frying)

For the Parmesan Mushroom Sauce:

1 tablespoon butter
1 tablespoon olive oil
8 oz mushrooms, sliced (button or cremini)
2 cloves garlic, minced
½ cup chicken broth
½ cup heavy cream
½ teaspoon dried thyme
½ cup grated parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish

Step 1: Prepare the Chicken

Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness, about ½ inch. This ensures even cooking.

In a shallow dish, mix the flour, garlic powder, smoked paprika, salt, and pepper. In a separate bowl, whisk the egg with the milk. In a third dish, combine the breadcrumbs and grated parmesan cheese.

Dredge each chicken breast in the flour mixture, making sure it’s evenly coated. Next, dip it into the egg mixture, then press it into the breadcrumb-parmesan mixture, coating both sides thoroughly. Set aside.

Step 2: Cook the Chicken

Heat the olive oil or butter in a large skillet over medium heat. Once hot, add the breaded chicken and cook for about 4–5 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F (75°C). Transfer the cooked chicken to a plate and tent with foil to keep warm.

Step 3: Make the Parmesan Mushroom Sauce

In the same skillet, add the butter and olive oil. Toss in the sliced mushrooms and sauté for about 5 minutes, stirring occasionally, until they become tender and golden. Add the minced garlic and cook for another 30 seconds until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes, then add the heavy cream and dried thyme. Stir well and allow the sauce to thicken slightly. Finally, mix in the grated parmesan cheese, stirring until melted and smooth. Season with salt and pepper to taste.

Step 4: Assemble and Serve

Return the crispy chicken to the skillet, spooning the sauce over the top. Let it simmer for a minute to absorb some of the flavors. Garnish with freshly chopped parsley and extra parmesan if desired.

Serve immediately with your choice of sides, such as mashed potatoes, pasta, or steamed vegetables.

Storage Instructions

If you have leftovers, store them properly to maintain their flavor and texture. Place the crispy chicken and parmesan mushroom sauce in separate airtight containers. The chicken will stay fresh in the refrigerator for up to 3 days, while the sauce can last 4–5 days.

To reheat, warm the chicken in an oven at 350°F (175°C) for about 10 minutes to keep it crispy. Avoid microwaving, as it can make the breading soggy. The sauce can be reheated on the stovetop over low heat, adding a splash of cream or broth to restore its consistency.

Estimated Nutrition

Per serving (based on 2 servings):

Calories: ~620
Protein: 45g
Carbohydrates: 28g
Fat: 38g
Saturated Fat: 14g
Cholesterol: 180mg
Sodium: 720mg

(Note: Values are approximate and depend on ingredient brands and portion sizes.)

Frequently Asked Questions

1. Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs will work well, but they may take slightly longer to cook. Ensure the internal temperature reaches 165°F (75°C).

2. How do I keep the breading from falling off?

Press the coating firmly onto the chicken, and let it rest for 5–10 minutes before frying. Also, avoid flipping it too soon while cooking.

3. Can I make this recipe gluten-free?

Absolutely! Use gluten-free flour and gluten-free breadcrumbs to keep it gluten-free.

4. What’s the best way to make this dish ahead of time?

You can bread the chicken ahead and store it in the fridge for a few hours before cooking. The sauce can also be made in advance and reheated when ready to serve.

5. Can I bake the chicken instead of frying it?

Yes! Bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through. Spray the top with cooking spray for extra crispiness.

6. What type of mushrooms should I use?

Cremini, button, or portobello mushrooms all work well. Use your favorite variety for the best flavor.

7. Can I make the sauce without heavy cream?

Yes! You can substitute it with half-and-half, whole milk, or coconut milk, though the texture may be slightly thinner.

8. What are some good side dishes for this meal?

Mashed potatoes, buttered pasta, steamed vegetables, or a fresh salad pair perfectly with this dish.