Crispy Golden Chicken with Parmesan Mushroom Sauce

Description:

This indulgent and satisfying dish features tender chicken breasts, pan-seared to a golden crisp, then topped with a rich and creamy parmesan mushroom sauce. The combination of crispy texture and umami-packed sauce makes it a restaurant-quality meal that’s perfect for weeknights or special occasions.

Ingredients for Crispy Golden Chicken with Parmesan Mushroom Sauce

For the Chicken:

• 2 large boneless, skinless chicken breasts (cut horizontally into 4 cutlets)

• 1/2 cup all-purpose flour

• 1 tsp garlic powder

• 1/2 tsp paprika

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/4 cup grated Parmesan cheese

• 2 tbsp olive oil

• 1 tbsp butter

For the Mushroom Sauce:

• 1 tbsp butter

• 8 oz mushrooms, sliced (cremini or button)

• 2 cloves garlic, minced

• 1/2 cup chicken broth (or dry white wine)

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1/2 tsp dried thyme (or Italian seasoning)

• Salt and pepper to taste

• Optional: chopped parsley for garnish

Instructions:

1. Prep the Chicken:

   • In a shallow bowl, mix flour, garlic powder, paprika, salt, pepper, and Parmesan cheese.

   • Dredge each chicken cutlet in the mixture, pressing lightly to coat.

2. Cook the Chicken:

   • Heat olive oil and butter in a large skillet over medium heat.

   • Add chicken cutlets and cook 4–5 minutes per side until golden brown and cooked through.

   • Remove and keep warm.

3. Make the Sauce:

   • In the same skillet, melt butter and add mushrooms. Sauté 5–6 minutes until browned.

   • Add garlic and cook for 1 minute until fragrant.

   • Deglaze with chicken broth or wine, scraping the pan.

   • Stir in cream, Parmesan cheese, and thyme. Simmer until thickened (4–5 minutes).

   • Season with salt and pepper to taste.

4. Assemble:

   • Return chicken to the pan, spoon sauce over, and simmer for 2–3 minutes.

   • Garnish with parsley if desired. Serve hot.

Notes:

• For extra crunch, dip chicken in egg wash before dredging.

• Use freshly grated Parmesan for better melting and flavor.

• Don’t overcrowd the pan while searing the chicken.

• Sauce can be made ahead and reheated gently.

Tips:

• Pairing: Goes well with mashed potatoes, pasta, or garlic rice.

• Low-carb option: Serve over cauliflower mash or zoodles.

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.

• Add-ins: Try sun-dried tomatoes or spinach in the sauce for variation.

Servings:

4 servings

Nutritional Info (Per Serving):

• Calories: ~520

• Protein: 35g

• Carbohydrates: 12g

• Fat: 36g

• Fiber: 1g

• Sugar: 2g
  (Note: Estimates vary depending on ingredient brands.)

Benefits:

• High-Protein: Great for muscle repair and satiety.

• Flavor-Rich: Combines crispy, creamy, and umami in one dish.

• Customizable: Easily adapted to low-carb or gluten-free diets.

• Family-Friendly: A crowd-pleaser even for picky eaters.

Q&A:

Q: Can I bake the chicken instead of frying?
A: Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

Q: Can I use milk instead of cream?
A: You can, but the sauce will be thinner. Add a teaspoon of flour or cornstarch to help thicken it.

Q: Is this freezer-friendly?
A: The chicken freezes well; the sauce may separate but can be re-emulsified when reheated.

Q: What can I substitute for mushrooms?
A: You can use zucchini, spinach, or omit them entirely.