If there’s one dinner that’s guaranteed to gather everyone at the table in record time, it’s my Golden Crispy Chicken with Parmesan Mushroom Sauce. This recipe delivers perfectly seared chicken with a golden crust, bathed in a creamy, savory mushroom sauce that’s speckled with garlic, white wine, and freshly grated parmesan. If you love comfort food with a gourmet twist, this one’s for you.
You’ll find yourself coming back to this dish time and time again, especially on cozy nights or when company’s over. And before we dive in, don’t forget to subscribe to Recipes by Sylvia for more heartwarming recipes just like this one!
The Story & Intro
A Sunday Favorite, Reimagined
Growing up, Sunday dinners were always special. There was something about the ritual — the golden crust on the pan-seared chicken, the rich smell of butter and garlic wafting through the kitchen, and the bubbling sauce that promised spoonfuls of warmth. This Golden Crispy Chicken with Parmesan Mushroom Sauce is my homage to those evenings. It captures all that love and depth in one skillet, with a creamy upgrade I know you’ll adore.
The keyword—Golden Crispy Chicken with Parmesan Mushroom Sauce—is more than just a title. It’s an experience. Each element of the dish delivers a flavor memory: buttery mushrooms, punchy garlic, and the unmistakable umami hit from parmesan. And let’s not overlook the chicken—it’s crispy on the outside, tender inside, and absolutely irresistible.
Much like my Zesty Lemon Pecorino Crispy Chicken, this dish is built around contrast—crispy and creamy, rich and fresh. Pair it with a leafy side or a bed of pasta, and you’ll see why this recipe earns its spot on repeat.
What Makes This Recipe So Special?
It’s deceptively simple. There’s no oven time, no fuss—just a single skillet, a few pantry staples, and a touch of care. That said, each ingredient shines. The dry white wine adds depth, while the heavy cream brings the velvety mouthfeel that makes sauces so satisfying. And that parmesan? It ties it all together with nutty richness.
If you loved my Rolled-Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes, you’ll be hooked here, too. It’s a similarly rich, balanced main that’s great for weeknights or dinner parties.
Ingredients & Preparation
Ingredient Breakdown
Here’s everything you’ll need to bring this comfort classic to life:
| Component | Ingredient |
|---|---|
| Chicken | 2 large boneless, skinless chicken breasts |
| Seasoning | ½ tsp salt, black pepper |
| Breading | ¼ cup flour |
| Butter (chicken) | 15g / 1 tbsp unsalted butter |
| Butter (sauce) | 30g / 2 tbsp unsalted butter |
| Mushrooms | 300g / 10 oz (button or Swiss brown) sliced |
| Garlic | 2 cloves, minced |
| Deglazing | ¼ cup dry white wine (or more chicken stock) |
| Liquid base | ½ cup chicken or vegetable stock (low sodium) |
| Cream | 1 cup thickened or heavy cream (full-fat) |
| Cheese | ½ cup freshly grated parmesan |
| Garnish | 2 tbsp chopped chives (optional) |
Tip: Always grate your parmesan fresh for better melting and depth of flavor.
Tools & Substitutions
You’ll need just a few essentials: a sharp knife, cutting board, measuring cups, and a large non-stick skillet. A flat spatula helps flip the chicken without tearing its golden crust.
No white wine? Use more stock. No chives? Swap in parsley or green onions, or skip entirely.
Craving a twist? Try the mushroom-parmesan sauce over grilled tofu or pork chops. It’s just as luscious and versatile as my French Onion Short Rib Soup—a comforting favorite with earthy undertones.
Cooking Instructions & Tips
Step-by-Step: How to Make Golden Crispy Chicken
1. Split & Season Chicken
Slice each breast horizontally to form four thin fillets. Season each side with salt, pepper, and a dusting of flour.
2. Sear to Golden
Heat 1 tbsp butter in your skillet over medium-high. Cook chicken 2½ minutes per side until deeply golden. Remove and cover to keep warm.
3. Cook Mushrooms
Add remaining butter. Crank heat to high. Toss in mushrooms. Stir occasionally until edges turn golden (about 4 minutes).
4. Add Garlic & Seasoning
Stir in garlic, salt, and pepper. Cook for 1 more minute until aromatic and lightly browned.
5. Deglaze with Wine
Pour in white wine. Let it bubble and steam, scraping up all those delicious bits. Cook until mostly evaporated.
6. Make Sauce
Add stock. Let it reduce for 1 minute. Stir in cream. Lower heat and simmer 2 minutes until thickened slightly.
7. Finish with Parmesan
Add parmesan and stir until melted. Taste and adjust seasoning if needed.
8. Reunite Chicken & Sauce
Return chicken to skillet for 30 seconds to reheat. Spoon sauce generously over the top.
Tips for Success
-
Use large, flat chicken fillets so they cook evenly.
-
Don’t rush the mushroom browning—color equals flavor.
-
Let the wine bubble away to remove harsh alcohol notes.
-
Heavy cream yields the richest results; avoid pre-shredded cheese.
If you love the way cream and cheese pair, check out this Parmesan Spinach Mushroom Pasta Skillet.
Serving, Storing & Pairing
What to Serve with It
This sauce begs for something starchy to soak it up. Creamy mashed potatoes or fluffy rice are ideal. Or go bold with roasted garlic pasta, similar to our Creamy Garlic Parmesan Chicken Twisted Pasta.
For veggies, steamed green beans or roasted broccolini work beautifully. Crusty bread? Always a yes.
Hosting guests? Pair it with a citrus-forward white wine like Sauvignon Blanc, or even a dry rosé for contrast.
Storage & Reheating
Store leftovers (with the sauce!) in an airtight container for up to 3 days in the fridge. Reheat gently in the microwave at 60% power to avoid drying out the chicken.
Freezing is possible, though the cream sauce may slightly separate—add a splash of stock when reheating to restore consistency.
FAQ Section
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work great. Just flatten the thick end or butterfly it to ensure even cooking.
Is there a dairy-free version?
Try unsweetened coconut cream for richness and nutritional yeast instead of parmesan. It won’t be identical but still tasty.
Can I make it ahead?
Yes! Prepare everything up to the sauce stage, refrigerate, then reheat gently and finish with parmesan before serving.
Can I skip the wine?
Absolutely. Sub with equal chicken stock, but add a squeeze of lemon for brightness.
What mushrooms are best?
Button or Swiss brown (aka cremini) offer great texture and flavor. Avoid canned mushrooms.
Conclusion
I can’t tell you how many times this dish has saved dinner at my house. It’s warm, familiar, and so easy to pull off—yet it feels like something you’d order at a bistro. The creamy mushroom sauce with golden crispy chicken is simply unforgettable.
If you liked this one, you’ll also want to try my Creamy Parmesan Chicken Rice or the herby goodness in Mediterranean Chicken with Artichokes and Asparagus.
Love this recipe?
Rate it, leave a comment below, and share it on Pinterest: https://www.pinterest.com/recipesbysylvia/. Your feedback keeps the flavor flowing!
Print
Golden Crispy Chicken with Parmesan Mushroom Sauce
- Total Time: 30
- Yield: 4 servings
Description
Golden Crispy Chicken with Parmesan Mushroom Sauce is a comforting skillet meal made with pan-seared chicken fillets and a rich, creamy mushroom sauce finished with fresh parmesan and garlic.
Ingredients
• 2 large boneless, skinless chicken breasts
• 1/2 teaspoon salt
• Black pepper, to taste
• 1/4 cup flour
• 1 tablespoon unsalted butter
• 2 tablespoons unsalted butter (for sauce)
• 10 oz mushrooms, sliced (button or Swiss brown)
• 2 garlic cloves, minced
• 1/4 cup dry white wine (or chicken stock)
• 1/2 cup low-sodium chicken or vegetable stock
• 1 cup heavy cream
• 1/2 cup freshly grated parmesan
• 2 tablespoons chopped chives (optional)
Instructions
1. Slice each chicken breast in half horizontally to create 4 thin fillets.
2. Season both sides with salt and pepper, then lightly dust with flour.
3. Heat 1 tbsp butter in a large non-stick skillet over medium-high heat.
4. Cook chicken for about 2.5 minutes per side until golden and cooked through. Remove and cover to keep warm.
5. In the same pan, melt remaining butter and increase heat to high.
6. Add mushrooms and cook for 4 minutes, stirring occasionally, until golden at the edges.
7. Add garlic, a pinch of salt and pepper, and sauté for 1 more minute.
8. Pour in white wine to deglaze the pan. Let it bubble for 30 seconds until mostly evaporated.
9. Add chicken stock, bring to a boil, and reduce for 1 minute.
10. Lower heat to medium, stir in cream, and simmer for 2 minutes until slightly thickened.
11. Stir in parmesan and taste the sauce. Add seasoning as needed.
12. Return chicken to skillet and heat through for 30 seconds. Garnish with chives and serve hot.
Notes
– Use freshly grated parmesan for best melt and flavor.
– Substitute white wine with chicken stock if preferred.
– Store leftovers in the sauce to maintain moisture.
– Reheat gently in microwave or stovetop to prevent overcooking.
– Goes great with mashed potatoes, rice, or crusty bread.
- Prep Time: 10
- Cook Time: 20
- Method: Skillet
- Cuisine: American