Crispy Parmesan Chicken with Creamy Mushroom Sauce
Thin chicken fillets coated in a panko and Parmesan crust fry up crisp and golden, and a quick cream sauce with mushrooms and garlic is made in the same pan. It is an easy weeknight dinner that feels special, especially with mashed potatoes, pasta or a green salad.
Preparation Steps
If the chicken breasts are thick, slice them in half horizontally or pound them to an even 1/2 inch (1 cm) thickness. Season both sides with salt and pepper.
Set up three shallow dishes: flour in the first, beaten eggs in the second, and the panko mixed with the Parmesan in the third. Coat each fillet in flour, dip it in egg, then press it firmly into the panko mixture.
Heat the oil in a large skillet over medium heat. Fry the chicken in batches for 4 to 5 minutes per side, until deep golden and the thickest part reaches 165°F (74°C). Drain on a rack or paper towels.
Pour off the oil and wipe the pan. Melt the butter over medium-high heat and cook the mushrooms for 5 to 6 minutes, until browned and their liquid has evaporated. Add the garlic and cook for 30 seconds.
Pour in the broth and scrape up any browned bits, then add the cream. Simmer for 3 to 4 minutes, until slightly thickened.
Stir in the Parmesan until melted, add the parsley and season to taste with salt and pepper.
Serve the crispy chicken with the mushroom sauce spooned alongside or over the top.
Tips & Variations
- Spoon the sauce beside the chicken rather than over it if you want the crust to stay crunchy.
- Chicken thighs work too, and cremini or a mix of wild mushrooms give the sauce a deeper flavor.
- Refrigerate chicken and sauce separately for up to 3 days. Reheat the chicken in a 375°F (190°C) oven and the sauce on the stove until both are steaming hot.
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