Golden Crispy Chicken with Parmesan Mushroom Sauce

Golden Crispy Chicken with Parmesan Mushroom Sauce is a rich and satisfying dish where tender chicken is pan-fried until perfectly golden, then topped with a creamy, savory mushroom sauce infused with garlic, herbs, and Parmesan cheese. I love how each bite brings together the crispiness of the chicken with the deep flavor of the sauce—it’s a restaurant-style meal right from my own kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s simple but delivers big flavor. The crispy coating on the chicken gives a satisfying crunch, while the creamy mushroom sauce adds elegance and warmth. It’s perfect for a cozy night in, but impressive enough to serve to guests. The best part? It all comes together in one skillet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken breasts or thighs

• All-purpose flour

• Salt and black pepper

• Garlic powder

• Paprika

• Olive oil or vegetable oil (for frying)

For the mushroom Parmesan sauce:

• Butter

• Garlic (minced)

• Mushrooms (sliced, any variety)

• Heavy cream or half-and-half

• Chicken broth

• Grated Parmesan cheese

• Italian seasoning or thyme

• Salt and pepper

• Optional: chopped parsley for garnish

Directions

1. I season the chicken with salt, pepper, garlic powder, and paprika.

2. I dredge each piece in flour, shaking off the excess.

3. I heat oil in a large skillet over medium heat and cook the chicken until golden and crispy on both sides (about 4–5 minutes per side), then remove and set aside.

4. In the same pan, I melt butter and sauté garlic for 30 seconds.

5. I add mushrooms and cook until browned and tender.

6. I pour in the chicken broth and let it simmer for 2–3 minutes to deglaze the pan.

7. I stir in the cream, Parmesan, and Italian seasoning. I let it simmer until the sauce thickens.

8. I return the chicken to the pan and spoon sauce over the top. I let it heat through for another 2–3 minutes.

9. I garnish with parsley and serve hot.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I add spinach to the sauce or swap the mushrooms for a mix of wild varieties. For a deeper flavor, I use white wine instead of broth. I’ve also added a pinch of crushed red pepper for a spicy kick or used asiago cheese for a different flavor twist.

Storage/Reheating

Leftovers can be stored in the fridge for up to 3 days in an airtight container. I reheat the chicken gently in a skillet or microwave, adding a splash of cream or broth to loosen the sauce. For best texture, I avoid reheating the chicken for too long so the coating stays somewhat crisp.

FAQs

What’s the best chicken cut for this recipe?

I use boneless, skinless chicken breasts or thighs. Thighs are juicier, while breasts give a leaner finish.

Can I use milk instead of cream?

Yes, but I prefer adding a bit of flour or cornstarch to thicken it if using milk.

What mushrooms work best?

I like cremini or baby bella mushrooms, but white button mushrooms or even shiitake work great.

Can I make the sauce ahead?

Yes, I prepare the sauce in advance and reheat gently, stirring in a splash of broth or cream to refresh it.

What do I serve with this?

I usually serve it over mashed potatoes, pasta, or rice to soak up the sauce. A side of green beans or roasted broccoli works well too.

Conclusion

Golden Crispy Chicken with Parmesan Mushroom Sauce is one of my favorite skillet meals—comforting, flavorful, and impressive without being complicated. The crisp chicken paired with creamy mushroom sauce makes every bite unforgettable. Whether I’m making it for a special dinner or just treating myself, this dish never disappoints.