Crispy Golden Chicken with Parmesan Mushroom Sauce

This dish features juicy, tender chicken breasts coated in a crunchy panko crust, topped with a rich and creamy Parmesan mushroom sauce. Perfect for a family dinner or special occasion!

Ingredients (for 4 people)

For the Crispy Chicken:

Chicken Breasts: 4 pieces, flattened evenly for consistent cooking
Flour: 100 g (about 3/4 cup), for dredging
Eggs: 2, beaten until homogeneous
Panko Breadcrumbs: 150 g (approximately 1 cup), for extra crunch
Salt and Pepper: to taste
Oil: for frying (vegetable or olive oil)

For the Parmesan Mushroom Sauce:

Mushrooms: 250 g (about 9 oz), sliced (button or cremini work well)
Butter: 2 tablespoons
Garlic: 2 cloves, minced
Heavy Cream: 250 ml (about 1 cup) for a luxurious sauce
Parmesan Cheese: 50 g (about 1/2 cup), grated, for flavor
Chicken Broth: 100 ml (about 1/2 cup) for depth of flavor
Dried Thyme: 1 teaspoon, or fresh thyme if available
Parsley: Fresh, chopped, for garnish

Instructions

Prepare the Chicken:

Place the chicken breasts between two sheets of plastic wrap or parchment paper. Pound them gently with a meat mallet until they are about 1/2 inch thick. This helps them cook evenly.
Set Up Breading Station:

In separate bowls, set out the flour, beaten eggs, and panko breadcrumbs. Season the flour with salt and pepper for added flavor.
Coat the Chicken:

Dredge each flattened chicken breast in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess egg to drip off. Finally, coat each piece with panko breadcrumbs, pressing gently to ensure an even coating.
Fry the Chicken:

In a large skillet, heat enough oil over medium heat to cover the bottom of the pan. When the oil is hot (about 350°F or 175°C), add the breaded chicken pieces. Fry for 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Make the Parmesan Mushroom Sauce:

In another pan, melt the butter over medium heat. Add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the heavy cream and chicken broth, stirring until combined. Let the mixture simmer for 3-5 minutes to thicken. Stir in the grated Parmesan and dried thyme, allowing it to melt and combine. Season with salt and pepper to taste.
Serve:

Arrange the crispy chicken on plates and generously spoon the Parmesan mushroom sauce over the top. Garnish with fresh parsley for a pop of color and added flavor.

Enjoy your flavor-packed meal! This dish pairs wonderfully with mashed potatoes, pasta, or a fresh green salad.