What Makes This Dish Special
This dish combines two contrasting textures and flavors:
Crispy, golden chicken — breaded and pan‑fried (or shallow fried) so the crust is crunchy, while the inside stays juicy.
Rich, velvety Parmesan mushroom sauce — earthy mushrooms sautéed, then blended with cream, broth, garlic, and Parmesan to coat the chicken.
The contrast (crunch + cream) is what elevates the dish from ordinary to “wow.” The key is to get a good crust on the chicken without overcooking it, and to build the sauce without making it too heavy or split.
Many online versions use a three-part breading (flour → egg → breadcrumb + Parmesan) for the chicken, and a skillet sauce built from the leftover pan bits. For example, LadyRecipes’s version uses flour, eggs, breadcrumbs, Parmesan for the chicken, then mushrooms, garlic, cream, broth, and Parmesan for the sauce.
Lady Recipes
NorthEast Nosh uses a simpler flour-dusted chicken with a creamy mushroom-Parmesan sauce.
NorthEast Nosh Recipes
Many versions suggest cooking chicken first, then using the same pan (with residual fat) for the sauce — this helps incorporate flavor from the browned bits.
recipestasteful
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kichenrecipes.com
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I’ve consolidated and expanded these into a robust recipe you can follow.
Ingredients & Equipment
Here is a full list of ingredients you’ll need, including optional enhancements, plus recommended equipment.
Ingredients (serves about 4)
For the Crispy Chicken
Ingredient Amount Notes / Tips
Boneless, skinless chicken breasts 4 (or equivalent amount) You can cut them horizontally or pound them to uniform thickness
Salt & freshly ground black pepper to taste Season early
All-purpose flour ~1 cup For initial dredge
Eggs, beaten 2 large Acts as binder
Breadcrumbs (or panko) ~1 cup For crisp texture
Grated Parmesan cheese ~½ cup Mixed into breadcrumb coating for extra flavor
Garlic powder ~½ tsp Optional seasoning in breadcrumb mix
Paprika ~½ tsp Optional — for color and mild flavor
Olive oil or vegetable oil ~2–3 tbsp (for frying) Enough to coat the pan base; butter can be added for flavor
For the Parmesan Mushroom Sauce
Ingredient Amount Notes / Tips
Butter 2 tbsp For sautéing mushrooms
Olive oil (optional) 1 tbsp Helps prevent butter burning
Mushrooms, sliced ~8–10 oz (≈ 225–280 g) Cremini, button or Swiss brown work well
Garlic, minced 2 cloves Adds aroma
Chicken broth (low sodium) ~½ cup Base liquid for sauce
Heavy cream ~1 cup For richness
Grated Parmesan cheese ~½ cup Stir in toward the end to thicken & flavor
Salt & freshly ground black pepper to taste Adjust carefully — Parmesan is salty
Fresh herbs (parsley, chives, thyme) for garnish / optional flavor
Optional / Enhancements
Dry white wine (e.g. ¼ cup) to deglaze pan (some recipes include wine)
NorthEast Nosh Recipes
A pinch of dried thyme or Italian seasoning in the sauce
Extra mushrooms or vegetables (spinach, shallots)
Drizzle of truffle oil or a splash of lemon juice to brighten
Equipment & Tools
Large skillet or frying pan (nonstick or heavy-bottomed)
Three shallow dishes / bowls (for dredging: flour / egg / breadcrumb)
Knife & cutting board
Whisk, spoon, spatula
Grater (for fresh Parmesan)
Meat thermometer (optional, useful to check chicken internal temp)
Paper towels or wire rack for draining fried chicken
Serving platter or plates
Step-by-Step Instructions
Here is a detailed workflow to make the dish from start to finish. You may overlap some steps as you want.
1. Prep & Mise en Place
Pat the chicken breasts dry with paper towels. If pieces are thick, butterfly or pound them to an even thickness (e.g. ~¾ inch or ~2 cm) so they cook evenly.
Season both sides of the chicken with salt and pepper.
In one shallow dish, put the flour.
In the second dish, beat the eggs.
In the third dish, mix breadcrumbs + grated Parmesan + garlic powder + paprika + a pinch of salt & pepper.
Slice mushrooms, mince garlic, and have broth, cream, and Parmesan ready.
Preheat your pan with oil (and butter, if using) to medium-high heat.
2. Breading the Chicken
Dredge each chicken piece in flour, coating both sides, then shake off excess.
Dip into the beaten eggs, coating fully.
Press into the breadcrumb + Parmesan mixture, ensuring an even, adhered coating (press gently).
Let the breaded chicken rest ~5 minutes — this helps the coating adhere and reduces falling off during cooking.
3. Cook the Chicken
Heat a skillet over medium-high heat and add oil (with a bit of butter if you want extra flavor).
Once the oil is hot (but not smoking), place the breaded chicken into the pan. Don’t crowd the pan — cook in batches if needed.
Cook each side ~4–6 minutes (depending on thickness) until each side is golden brown and crisp.
Use a meat thermometer if available — internal temperature should reach ~165 °F (75 °C) or until juices run clear.
Remove the cooked chicken pieces and place them on paper towels or a wire rack — keep them warm while you make the sauce.
4. Build the Parmesan Mushroom Sauce
In the same skillet (don’t discard the pan drippings — they add flavor), turn heat to medium. If needed, add a small bit of extra butter or oil.
Add the sliced mushrooms, sauté ~4–5 minutes until mushrooms release their moisture and begin to brown.
Add the minced garlic and cook ~30–60 seconds until fragrant, careful not to burn.
Optional: If using white wine, add ~¼ cup to deglaze, scraping up browned bits from the bottom of the pan. Let it simmer until mostly evaporated.
NorthEast Nosh Recipes
Add chicken broth (½ cup), bring to a simmer, and allow it to reduce slightly (~1–2 minutes).
Lower heat to medium-low, stir in heavy cream, and gently simmer until the sauce thickens slightly (2–4 minutes).
Remove from heat and stir in grated Parmesan cheese until melted and smooth.
Taste and adjust salt and pepper. If sauce is too thick, you can thin it with a splash of broth or cream.
5. Combine & Finish
Return the crispy chicken pieces to the skillet, nestling them into the sauce.
Spoon sauce over the chicken to coat and let everything warm through for ~30 seconds to 1 minute.
Garnish with chopped fresh parsley or chives.
6. Serve & Accompaniments
Serve immediately while hot.
Ideal sides: mashed potatoes, roasted vegetables, steamed green beans, rice, pasta, or a light salad.
You can pour extra sauce over the side dish (e.g. mashed potatoes) as well.
Offer extra grated Parmesan at the table.
Full Consolidated Recipe (Printable Version)
Golden Crispy Chicken with Parmesan Mushroom Sauce
Serves: 4
Prep time: ~15–20 min
Cook time: ~20–25 min
Total time: ~35–45 min
Ingredients
Chicken & Coating
4 boneless, skinless chicken breasts (pounded or butterflied if thick)
Salt & freshly ground pepper
~1 cup all-purpose flour
2 large eggs, beaten
~1 cup breadcrumbs or panko
~½ cup grated Parmesan cheese
~½ tsp garlic powder
~½ tsp paprika
2–3 tbsp oil (olive or neutral)
(Optional) some butter in pan for flavor
Parmesan Mushroom Sauce
2 tbsp butter
1 tbsp olive oil (optional)
8–10 oz mushrooms, sliced
2 cloves garlic, minced
½ cup chicken broth (or more)
1 cup heavy cream
½ cup grated Parmesan cheese
Salt & pepper to taste
Fresh parsley or chives, chopped (for garnish)
(Optional) ¼ cup white wine for deglazing
Instructions
Prep & season
a. Pat chicken dry, season with salt & pepper.
b. Pound or butterfly if necessary for even thickness.
Set up breading
a. Flour in one dish.
b. Beaten eggs in second.
c. Breadcrumb + Parmesan + garlic powder + paprika + salt & pepper in third.
Bread the chicken
a. Flour → egg → breadcrumb mixture (press gently).
b. Let rest ~5 min for better adhesion.
Cook chicken
a. Heat oil (and butter if using) in skillet over medium-high.
b. Add chicken (not overcrowded); cook ~4–6 min per side until golden & internal temp ~165 °F.
c. Remove and keep warm.
Make mushroom sauce
a. In same pan, over medium heat, add butter/oil.
b. Sauté mushrooms ~4–5 min until browned.
c. Add garlic, cook 30–60 s until fragrant.
d. (Optional) Add wine to deglaze, simmer until nearly evaporated.
e. Add broth, simmer ~1–2 min.
f. Add cream, simmer till thickened (~2–4 min).
g. Stir in Parmesan; taste and adjust salt & pepper.
Combine & finish
a. Nestle chicken back in sauce, spoon sauce over.
b. Warm together ~30 s–1 min.
c. Garnish with parsley or chives.
Serve
a. Plate chicken & spoon extra sauce over.
b. Serve with your preferred sides.
Tips, Variations & Troubleshooting
Tips for Best Results
Uniform thickness: Pounding or butterflying ensures even cooking.
Don’t overcrowd the pan when frying — this lowers oil temperature and leads to soggy crust.
Oil must be hot enough, but not smoking — test by dropping a pinch of breadcrumb; it should sizzle immediately.
Freshly grate Parmesan rather than using pre-shredded — melting is better.
Use the same pan for sauce — the browned bits (fond) from chicken enhance flavor.
Simmer gently — too much heat can cause cream to break.
Taste & adjust seasonings — the sauce already contains Parmesan (salty), so salt carefully.
If sauce is too thick, thin with a bit of broth or cream; if too thin, simmer longer to reduce.
Finish under a lid for last minute to help meld flavors, but remove the lid near the end to avoid sogginess.
Variations & Flavor Twists
Use chicken thighs instead of breasts for a more succulent, richer outcome.
Add fresh herbs (thyme, rosemary) into sauce or sprinkle on top.
Add vegetables: mushrooms + spinach, sautéed shallots, or even sun-dried tomatoes in the sauce.
Use mixed mushrooms (shiitake, cremini, portobello) for more depth.
Swap cream: for lighter version, use half-and-half or a mixture of milk + cream, but the richness will be lighter.
Add a splash of white wine when deglazing before adding broth, for extra complexity (some recipes do this).
NorthEast Nosh Recipes
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Make it gluten-free: use GF flour and GF breadcrumbs.
Add heat: stir in red pepper flakes or a dash of cayenne in the sauce.
Cheesy finish: add a bit more Parmesan on top at serving or broil briefly to melt.
One-pan version: Some variants cook chicken first, set aside, then build sauce and finish in that same pan so fewer dishes are used. Many published versions follow this approach.
NorthEast Nosh Recipes
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Troubleshooting Common Problems
Problem Likely Cause Fix / Prevention
Crust isn’t crisp or becomes soggy Oil not hot enough; overcrowding pan; too much moisture in coating Heat oil properly, fry in batches, pat chicken dry
Chicken inside undercooked Pieces too thick, heat too high leading to burning outside Use thinner pieces, moderate heat, use thermometer
Sauce too thin / watery Not enough reduction or too much liquid Simmer longer, reduce gently
Sauce broken / curdled Boiled too hard, cream overheated Use moderate heat, stir gently, don’t boil aggressively
Sauce too salty Parmesan + broth + salt too much Taste before salting, reduce added salt
Crust falls off during cooking Coating not adhered well, rested too little Let breaded chicken rest, press breadcrumbs firmly, dredge properly
Serving Suggestions & Pairings
Mashed potatoes: Creamy mash soaks up sauce beautifully.
Rice or risotto: Perfect base for the sauce.
Pasta: Serve over fettuccine, linguine, or pasta of choice.
Vegetables: Steamed greens, roasted broccoli, sautéed spinach or green beans.
Salad: A crisp garden salad with vinaigrette helps balance richness.
Bread: Crusty bread or garlic bread to mop up sauce.
Wine pairing: A medium-bodied white (Chardonnay) or a light red (Pinot Noir) works well.
If you like, I can send you a simplified / weeknight version (less steps) or a printable recipe card. Do you want me to send one of those next?
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