Mediterranean Crispy Golden Chicken with Parmesan Mushroom Sauce
This dish pairs crispy golden chicken fillets with a rich and creamy Parmesan mushroom sauce, bringing together comfort food and Mediterranean flavor. Lightly herbed and breaded with panko and Parmesan, the chicken is pan-fried until crunchy and golden. It’s then topped with a velvety mushroom sauce enhanced by fresh garlic, cream, and parsley — perfect for a cozy weeknight dinner or an elegant weekend meal.
Time Required:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients (For 4 People):
For the Chicken:
4 chicken fillets (breasts, pounded to even thickness if needed)
100 g (about 3/4 cup) all-purpose flour
2 eggs, beaten
100 g (about 1 cup) panko breadcrumbs
50 g (about 1/2 cup) grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
Olive oil or butter, for frying
For the Parmesan Mushroom Sauce:
250 g (about 2 cups) fresh mushrooms, sliced (cremini or button)
2 cloves of garlic, minced
30 g (about 2 tablespoons) unsalted butter
250 ml (1 cup) whole liquid cream (or heavy cream)
50 g (about 1/2 cup) grated Parmesan cheese
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried thyme (optional)
Salt and pepper, to taste
Instructions:
Prepare the Chicken:
In three shallow dishes, place:
Dish 1: flour seasoned with salt, pepper, garlic powder, and paprika.
Dish 2: beaten eggs.
Dish 3: panko breadcrumbs mixed with grated Parmesan.
Coat each chicken fillet first in the flour, then dip in egg, then press into the Parmesan-panko mixture until well coated.
Cook the Chicken:
Heat olive oil or butter in a large skillet over medium heat.
Cook the breaded chicken fillets for about 4–5 minutes per side, or until golden brown and cooked through (internal temp 75°C/165°F).
Transfer to a plate and keep warm.
Prepare the Sauce:
In the same skillet, melt the butter over medium heat.
Add the mushrooms and cook for 5–6 minutes until they release moisture and turn golden.
Add minced garlic and thyme (if using); sauté for 1–2 more minutes.
Pour in the cream and simmer gently for 3–4 minutes until slightly thickened.
Stir in grated Parmesan, season with salt and pepper, and simmer another minute.
Add chopped parsley just before serving.
Serve:
Plate the crispy chicken and spoon the warm Parmesan mushroom sauce generously over the top.
Garnish with extra parsley if desired.
Serve with buttery egg noodles, garlic mashed potatoes, rice pilaf, or a side of sautéed greens.
Tips
Pound Chicken Evenly: For quicker and more even cooking, gently pound chicken fillets to uniform thickness.
Double-Bread for Extra Crunch: Want ultra-crispy chicken? After the first breading, dip the chicken back into the egg and then panko-Parmesan mixture again.
Let the Breaded Chicken Rest: After breading, let the fillets rest on a tray for 5–10 minutes before frying. This helps the coating stick better during cooking.
Avoid Overcrowding the Pan: Fry the chicken in batches if needed. Overcrowding drops the temperature and leads to soggy crusts.
Use a Mix of Mushrooms: Combine cremini, shiitake, or oyster mushrooms for depth of flavor in the sauce.
Deglaze the Pan: After cooking mushrooms, deglaze with a splash of white wine or broth before adding cream to lift flavorful brown bits from the pan.
Variations:
Add Spinach or Sundried Tomatoes to the Sauce: Stir in a handful of fresh baby spinach or chopped sundried tomatoes for added color and Mediterranean flair.
Make it Spicy: Add a pinch of crushed red pepper flakes to the cream sauce or paprika blend for a mild kick.
Lighter Sauce Option: Use half milk and half cream for a lighter version of the sauce. You can also substitute with Greek yogurt + a splash of broth, stirred in off-heat.
Herb Up the Coating: Mix finely chopped fresh rosemary or thyme into the panko mixture for extra flavor.
Make it Gluten-Free: Use gluten-free flour and panko crumbs to keep the dish celiac-friendly.
Turn it into a Pasta Dish: Slice the crispy chicken and serve over linguine or fettuccine, with the sauce tossed through the pasta.
Vegetarian Twist: Replace the chicken with thick slices of breaded eggplant or portobello mushrooms for a hearty meatless version.
Q&A
Q: Can I make this ahead of time?
A: You can prepare the sauce and bread the chicken ahead. Store both separately in the fridge. Reheat the sauce gently and cook the chicken just before serving for maximum crispiness.
Q: Can I bake the chicken instead of frying it?
A: Yes! Bake at 400°F (200°C) for about 20–25 minutes or until golden and cooked through. Spray with olive oil for a crispier texture.
Q: What’s the best side dish for this recipe?
A: This pairs beautifully with buttered egg noodles, mashed potatoes, lemon couscous, or roasted veggies like asparagus or zucchini.
Q: Can I use pre-cooked chicken or leftovers?
A: For best texture, fresh breaded chicken works best. But you can reheat leftover breaded chicken in the oven and still enjoy it with the sauce.
Q: How do I store and reheat leftovers?
A: Store in an airtight container for up to 3 days. Reheat chicken in a toaster oven or air fryer to retain crispiness, and warm sauce separately on the stovetop.
Nutrition Facts
Calories: 580
Protein: 39g
Carbohydrates: 22g
Fat: 38g
Saturated Fat: 17g
Fiber: 1g
Sugar: 2g
Sodium: 640mg
Note: Values may vary depending on brand of cream, Parmesan, and exact quantity of oil used for frying.
Conclusion
This Mediterranean Crispy Golden Chicken with Parmesan Mushroom Sauce is a dish that strikes a beautiful balance between cozy comfort food and sophisticated flavor. The chicken’s crispy crust offers a delightful contrast to the creamy, garlicky mushroom sauce. Whether you’re cooking for family or guests, it’s a reliable showstopper that’s surprisingly simple to make — and endlessly customizable. Pair it with your favorite side and a crisp white wine for a meal that feels indulgent, satisfying, and unmistakably Mediterranean.