Summary
This recipe creates restaurant-quality chicken with a perfectly crispy coating and an indulgent Parmesan mushroom sauce that transforms ordinary ingredients into an extraordinary meal. The combination of textures and flavors makes it suitable for both casual family dinners and special occasions.
Why You’ll Love This Recipe
The crispy coating provides satisfying texture contrast to the tender chicken, while the creamy mushroom sauce adds richness without being heavy. The recipe is forgiving for beginners yet impressive enough for experienced cooks, and the ingredients are readily available at most grocery stores. The dish reheats well and can be partially prepared in advance, making it practical for busy schedules.
Kitchen Equipment You’ll Need
Large skillet or frying pan, medium saucepan, three shallow dishes for breading station, meat thermometer, tongs, whisk, measuring cups and spoons, cutting board, and sharp knife. A splatter screen is helpful but not essential for frying.
Tips for Success
Pat chicken completely dry before coating to ensure maximum crispiness. Use a meat thermometer to ensure internal temperature reaches 165°F. Don’t overcrowd the pan when frying, as this will lower oil temperature and result in soggy coating. Allow oil to return to proper temperature between batches. Prepare all ingredients before starting to cook, as timing is important for best results.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (6-8 oz each)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Vegetable oil for frying
For the Parmesan Mushroom Sauce:
- 8 oz mixed mushrooms (button, cremini, or shiitake), sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh thyme leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions
Prepare the Chicken: Pound chicken breasts to even 1/2-inch thickness between plastic wrap. Season both sides with salt and pepper. Set up breading station with flour in first dish, beaten eggs in second dish, and panko mixed with Parmesan, garlic powder, paprika, salt, pepper, and cayenne in third dish.
Bread the Chicken: Dredge each chicken breast in flour, shaking off excess, then dip in beaten eggs, allowing excess to drip off. Finally, coat thoroughly in seasoned panko mixture, pressing gently to adhere coating.
Cook the Chicken: Heat 1/4 inch of oil in large skillet over medium-high heat to 350°F. Carefully place chicken in oil and cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towel-lined plate to drain.
Make the Sauce: In medium saucepan, heat olive oil and butter over medium heat. Add sliced mushrooms and cook until golden and moisture has evaporated, about 5-6 minutes. Add minced garlic and cook 1 minute until fragrant.
Finish the Sauce: Add wine to deglaze pan, scraping up browned bits. Add cream and bring to gentle simmer. Stir in Parmesan cheese and thyme, cooking until sauce thickens slightly, about 2-3 minutes. Season with salt and pepper to taste.
Serve: Slice chicken and arrange on plates. Spoon warm Parmesan mushroom sauce over chicken and serve immediately.
Additional Tips or Variations
For extra flavor, marinate chicken in buttermilk for 2-4 hours before breading. Try different mushroom varieties like oyster or chanterelle for unique flavor profiles. Add fresh herbs like rosemary or sage to the sauce for seasonal variations. For a lighter version, use half-and-half instead of heavy cream. The dish pairs excellently with roasted vegetables, mashed potatoes, or a simple green salad. Consider adding a splash of lemon juice to brighten the sauce just before serving.
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