Parmesan Chicken with Mushroom Sauce
Elevate your dinner game with this decadent Parmesan Chicken with Mushroom Sauce, a golden, crispy delight that pairs perfectly with a rich, creamy mushroom sauce. Tender chicken breasts are coated in a savory blend of Parmesan cheese and panko breadcrumbs, pan-fried to perfection for a crunchy exterior and juicy interior. The star of this dish, however, is the luscious mushroom sauce made with garlic, sautéed cremini mushrooms, chicken broth, and a touch of heavy cream for a velvety finish. This impressive yet approachable recipe comes together in under an hour, making it ideal for both special occasions and cozy family dinners. Serve it with mashed potatoes or steamed vegetables for a complete and satisfying meal that will have everyone reaching for seconds. Perfect for lovers of easy comfort food with gourmet flair!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 large Eggs
- 1 cup Parmesan cheese, grated
- 1 cup Panko breadcrumbs
- 4 tablespoons Olive oil
- 3 tablespoons Butter
- 3 cloves Garlic cloves, minced
- 8 ounces Cremini or white mushrooms, sliced
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Prepare the chicken by placing each chicken breast between two sheets of plastic wrap and pounding with a meat mallet until about 1/2 inch thick.
Set up a dredging station with three shallow dishes: one with flour mixed with 1 teaspoon of salt and 1/2 teaspoon of black pepper, one with beaten eggs, and one with a mixture of grated Parmesan cheese and panko breadcrumbs.
Coat each chicken breast in the flour mixture, then dip in the beaten eggs, and finally coat with the Parmesan-panko mixture. Press gently to ensure the coating sticks.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken in batches for 4-5 minutes per side, or until golden brown and cooked through. Add more olive oil as needed for the remaining batches. Set the cooked chicken aside and keep warm.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add sliced mushrooms to the skillet and cook for 5-7 minutes until they release their liquid and begin to brown.
Pour chicken broth into the skillet and scrape up any browned bits from the bottom. Reduce the liquid slightly by simmering for 2-3 minutes.
Stir in heavy cream, remaining 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer for another 3-4 minutes until the sauce thickens slightly.
Return the chicken to the skillet to warm through, spooning the mushroom sauce over the top.
Garnish with freshly chopped parsley and serve immediately with your favorite sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 1668 mg | 73% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.6 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 298 mg | 23% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
