Crispy Golden Chicken with Parmesan Mushroom Sauce

🍽️ Description:

This indulgent dish features crispy, pan-seared golden chicken breasts served with a rich and creamy Parmesan mushroom sauce. The juicy chicken pairs beautifully with earthy mushrooms, garlic, and herbs, all enveloped in a luscious sauce that’s perfect over pasta, rice, or mashed potatoes. It’s a restaurant-quality meal you can make right at home in just 30 minutes.

🧂 Ingredients Crispy Golden Chicken with Parmesan Mushroom Sauce

• 4 boneless, skinless chicken breasts

• ½ cup all-purpose flour (for dredging)

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

• Salt and pepper to taste

• 2–3 tbsp olive oil or butter (for frying)

For the Parmesan Mushroom Sauce:

• 2 tbsp butter

• 2 cups mushrooms, sliced (cremini or button)

• 3 cloves garlic, minced

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• Salt and pepper to taste

• Fresh parsley (optional, for garnish)

🍳 Instructions:

1. Prepare and Cook the Chicken:

• Pound chicken breasts to even thickness.

• Mix flour with garlic powder, onion powder, paprika, salt, and pepper.

• Dredge chicken breasts in the flour mixture.

• In a large skillet, heat olive oil/butter over medium heat.

• Sear chicken 4–5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Set aside and keep warm.

2. Make the Parmesan Mushroom Sauce:

• In the same skillet, melt butter and sauté mushrooms until golden (about 5–7 mins).

• Add garlic and thyme; cook for 1 more minute.

• Stir in cream and bring to a gentle simmer.

• Add Parmesan cheese, stirring until melted and smooth.

• Season with salt and pepper to taste.

3. Combine & Serve:

• Return chicken to the skillet; spoon sauce over top.

• Simmer for 2–3 minutes to reheat and meld flavors.

• Garnish with fresh parsley and serve immediately.

📝 Notes:

• You can substitute chicken thighs if preferred.

• Light cream or half-and-half can be used, but sauce will be thinner.

• Add spinach or sun-dried tomatoes for extra flavor.

• Make it gluten-free with GF flour for dredging.

💡 Tips:

• For crispier chicken, let it rest for a few minutes after cooking.

• Do not overcrowd the pan when searing chicken – work in batches if needed.

• Use freshly grated Parmesan for best flavor and texture.

• Deglaze the pan with a splash of chicken broth or white wine before adding cream for more depth.

🍽️ Servings:

4 servings

🔢 Nutritional Info (per serving, estimated):

• Calories: 480 kcal

• Protein: 38g

• Carbohydrates: 10g

• Fat: 32g

• Saturated Fat: 15g

• Cholesterol: 120mg

• Sodium: 460mg

• Fiber: 1g

• Sugar: 2g

🌟 Benefits:

• High in protein – great for muscle repair and satiety.

• Rich in flavor without needing complex ingredients.

• Can be made low-carb or keto-friendly.

• Comforting, hearty meal that’s easy to scale up for guests.

❓ Q&A:

Q: Can I make the sauce ahead of time?
A: Yes, store it in the fridge for up to 3 days. Reheat gently before serving.

Q: What sides go best with this dish?
A: Mashed potatoes, buttered noodles, garlic bread, or steamed vegetables.

Q: Can I use milk instead of cream?
A: You can, but the sauce will be thinner and less rich. Consider adding a cornstarch slurry to thicken.

Q: How do I make it dairy-free?
A: Use coconut cream and dairy-free Parmesan alternatives; flavor will differ slightly.