Crispy Golden Chicken with Parmesan Mushroom Sauce is a comforting, restaurant-quality dish made right in your own kitchen. Juicy chicken breasts are coated in a crisp golden crust and topped with a rich, creamy mushroom sauce infused with garlic and freshly grated Parmesan. It’s an elegant yet simple meal perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe
The chicken turns perfectly crispy on the outside while staying tender and juicy inside.
The creamy Parmesan mushroom sauce adds rich, savory flavor.
Made with simple pantry-friendly ingredients.
Perfect for serving over pasta, rice, or mashed potatoes.
Easy enough for weeknights yet impressive for guests.
Balanced flavors with garlic, herbs, and cheese in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
4 boneless, skinless chicken breasts (about 6–7 ounces each)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup seasoned breadcrumbs
1/2 cup finely grated Parmesan cheese
3 tablespoons olive oil
2 tablespoons unsalted butter
For the Parmesan mushroom sauce:
2 tablespoons unsalted butter
8 ounces cremini or white mushrooms, sliced
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional, for garnish)
Directions
Prepare the chicken. Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika.
Set up a breading station. Place flour in one shallow bowl. In a second bowl, whisk together eggs and water. In a third bowl, combine breadcrumbs and grated Parmesan cheese.
Coat the chicken. Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly in the breadcrumb-Parmesan mixture, pressing gently so it adheres.
Cook the chicken. Heat olive oil and butter in a large skillet over medium heat. Once hot, add the chicken and cook for 5–6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer to a plate and tent loosely with foil.
Make the mushroom sauce. In the same skillet, melt 2 tablespoons butter over medium heat. Add sliced mushrooms and cook for 5–7 minutes until softened and lightly browned.
Add garlic and thyme. Cook for 1 minute until fragrant.
Sprinkle flour over the mushrooms and stir well. Cook for 1 minute to remove the raw flour taste.
Slowly pour in chicken broth, stirring constantly to avoid lumps. Let it simmer for 2–3 minutes until slightly thickened.
Stir in heavy cream and Parmesan cheese. Simmer gently for 3–5 minutes until the sauce thickens to your desired consistency. Adjust seasoning with additional salt and pepper if needed.
Serve. Spoon the creamy Parmesan mushroom sauce generously over the crispy chicken. Garnish with chopped parsley if desired.
Add spinach: Stir 1 cup of fresh baby spinach into the sauce during the final few minutes of cooking.
Make it lighter: Substitute half-and-half for heavy cream for a lighter sauce.
Add heat: Include a pinch of red pepper flakes in the sauce.
Use chicken thighs: Boneless, skinless thighs work well and remain extra juicy.
Make it gluten-free: Use gluten-free flour and breadcrumbs.
Storage/Reheating
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken and sauce in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if needed. Cover and warm gently until heated through.
You may also reheat in the microwave in 30-second intervals, stirring the sauce between intervals to ensure even heating.
Freezing is not recommended, as the cream sauce may separate when thawed.
FAQs
Can I bake the chicken instead of frying it?
Yes. Place the breaded chicken on a lightly greased baking sheet and bake at 400°F (200°C) for 20–25 minutes, or until cooked through and crispy.
How do I keep the chicken crispy under the sauce?
Spoon the sauce over the chicken just before serving rather than letting it sit too long.
Can I use pre-grated Parmesan cheese?
Freshly grated Parmesan melts more smoothly and gives better flavor, but pre-grated can be used if necessary.
What mushrooms work best?
Cremini, white button, or even sliced portobello mushrooms all work well in this recipe.
Can I make the sauce ahead of time?
Yes. Prepare the sauce up to one day in advance and gently reheat before serving.
What can I serve with this dish?
It pairs beautifully with pasta, mashed potatoes, rice, or steamed vegetables.
How do I know when the chicken is fully cooked?
Use a meat thermometer. The internal temperature should reach 165°F (74°C).
Can I make this dairy-free?
You may substitute dairy-free butter and cream alternatives, but the flavor and texture will vary.
Why is my sauce too thin?
Allow it to simmer longer to thicken, or add a small slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water.
Can I double the recipe?
Yes. Simply double all ingredients and cook the chicken in batches to avoid overcrowding the pan.
Conclusion
Crispy Golden Chicken with Parmesan Mushroom Sauce is the perfect balance of crunchy, creamy, and savory flavors. With its golden crust and rich, velvety sauce, this dish brings comfort and elegance together in one satisfying meal. Whether for a family dinner or a special gathering, it’s a recipe that delivers impressive results every time.
Crispy Golden Chicken with Parmesan Mushroom Sauce features juicy chicken breasts coated in a golden crust and topped with a rich, creamy garlic-Parmesan mushroom sauce. It’s a comforting, restaurant-style meal perfect for weeknights or special occasions.
Ingredients
Chicken: 4 boneless, skinless chicken breasts (6–7 oz each)
Season chicken with salt, pepper, garlic powder, and paprika.
Set up breading station: flour in one bowl, whisked eggs and water in another, breadcrumbs mixed with Parmesan in a third.
Dredge chicken in flour, dip in egg, then coat in breadcrumb mixture.
Heat olive oil and butter in skillet. Cook chicken 5–6 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove and tent with foil.
In same skillet, melt butter. Sauté mushrooms 5–7 minutes until browned.
Add garlic and thyme; cook 1 minute.
Sprinkle flour over mushrooms and cook 1 minute.
Gradually stir in chicken broth; simmer 2–3 minutes until thickened.
Add cream and Parmesan; simmer 3–5 minutes until sauce thickens.
Spoon sauce over chicken and garnish with parsley before serving.
Notes
Spoon sauce over chicken just before serving to keep crust crisp.
Simmer longer to thicken sauce if needed.
Store refrigerated up to 3 days.
Reheat gently with extra broth or cream to loosen sauce.
Freezing not recommended due to cream-based sauce.
