Golden Crispy Chicken with Parmesan Mushroom Sauce
Perfectly crispy chicken pieces smothered in a rich, creamy mushroom Parmesan sauce. This restaurant-quality dish combines golden-brown breaded chicken with a luxurious cream sauce, fresh herbs, and two preparations of Parmesan cheese.
Ingredients
- 4 chicken breasts about 2 pounds, cut into 1.5-inch pieces
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese for breading
- 2 large eggs
- 1 cup all-purpose flour
- 1 pound mushrooms sliced
- 3 cloves garlic minced
- 2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese for sauce
- 2 tablespoons butter
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley chopped
Instructions
- Set up breading station: flour in first bowl, beaten eggs in second, and mix panko with 1/2 cup Parmesan in third
- Season chicken pieces with salt and pepper
- Dredge chicken in flour, dip in egg, then coat with panko mixture
- Heat olive oil in large skillet over medium-high heat
- Cook chicken in batches until golden and cooked through (5-7 minutes)
- Remove chicken and keep warm
- In same pan, melt butter and add mushrooms
- Cook mushrooms until golden (5 minutes)
- Add garlic, cook 1 minute
- Add chicken broth, scrape pan bottom
- Pour in heavy cream, simmer until thickened (5 minutes)
- Stir in remaining Parmesan until melted
- Return chicken to pan, coat with sauce
- Garnish with parsley
Notes
Don't overcrowd pan when cooking chicken
Allow breaded chicken to rest 5 minutes before frying
Use freshly grated Parmesan for best sauce texture
Can substitute chicken thighs for breasts