Crispy Chicken in Rich Parmesan Mushroom Sauce

Introduction

This dish combines the juicy tenderness of pan-seared crispy chicken with a luxuriously creamy parmesan mushroom sauce that’s bursting with umami. Perfect for a comforting dinner or an impressive weekend meal, this recipe delivers both crunch and richness in every bite. Pair it with mashed potatoes, pasta, or crusty bread to soak up every drop of the sauce!

Ingredients

For the Crispy Chicken:

  • 4 boneless, skinless chicken thighs or breasts (pounded to even thickness)
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • Salt and black pepper, to taste
  • 1 large egg
  • ½ cup buttermilk (or regular milk + 1 tsp lemon juice)
  • 1 cup panko breadcrumbs (or regular breadcrumbs)
  • ½ cup grated parmesan cheese
  • 3 tbsp olive oil or vegetable oil (for frying)

For the Parmesan Mushroom Sauce:

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2–3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 8 oz (225g) mushrooms (cremini or button), sliced
  • 1 tsp fresh thyme or ½ tsp dried thyme
  • 1 cup heavy cream (or half-and-half for lighter option)
  • ½ cup chicken broth
  • ½ cup freshly grated parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Instructions

🐔 For the Crispy Chicken:

  1. Prep the Chicken:
    • Pat the chicken dry with paper towels.
    • Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
  2. Dredge the Chicken:
    • Set up 3 bowls:
      • Bowl 1: Flour
      • Bowl 2: Beaten egg + buttermilk
      • Bowl 3: Panko breadcrumbs mixed with grated parmesan
    • Dredge each chicken piece in flour, then dip in the egg mixture, then coat in the breadcrumb-parmesan mix. Press to adhere.
  3. Pan-Fry:
    • Heat 3 tbsp oil in a large skillet over medium-high heat.
    • Fry chicken for 4–5 minutes per side, or until golden brown and internal temp reaches 165°F (74°C).
    • Set aside on a paper towel-lined plate.

🍄 For the Parmesan Mushroom Sauce:

  1. Sauté Aromatics & Mushrooms:
    • In the same skillet, add butter and 1 tbsp olive oil.
    • Sauté onions and garlic until soft (about 2–3 minutes).
    • Add mushrooms and thyme, season with salt and pepper. Cook for 5–7 minutes until mushrooms are browned and tender.
  2. Add Liquids:
    • Pour in the chicken broth, scraping up any browned bits.
    • Stir in the heavy cream and bring to a gentle simmer.
  3. Finish the Sauce:
    • Add the grated parmesan cheese and stir until melted and the sauce thickens (about 2–3 minutes).
    • Taste and adjust seasoning with salt and pepper as needed.

🍽 Assemble:

  • Return the crispy chicken to the pan with the sauce or plate the chicken and spoon the sauce over top.
  • Garnish with freshly chopped parsley and extra parmesan if desired.

Serving Suggestions:

Serve with:

  • Creamy mashed potatoes
  • Buttered pasta (like fettuccine or penne)
  • Steamed green beans or sautéed spinach
  • A slice of crusty bread

Cooking Methods Summary:

  • Pan-searing: For achieving that golden, crispy crust on the chicken.
  • Simmering: To blend flavors in the creamy mushroom sauce.
  • Deglazing: Enhances flavor by lifting the fond (brown bits) from the pan with broth.