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Chicken with Mushroom Cream Sauce

This Crispy Chicken with Mushroom Cream Sauce is easy and delicious, ready in just 30 minutes. The chicken is pounded flat then coated in a crunchy Panko breading and fried until crispy. The creamy sauce is packed full of mushrooms, Parmesan cheese and fresh basil.

We serve this chicken and sauce over a bed of long grain and wild rice which is delicious together.

This small batch recipe for two makes a great lunch, dinner, or impressive romantic date night meal.

a graphic of crispy chicken with mushroom parmesan sauce
Chicken with Mushroom Cream Sauce

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How to make Chicken with Mushroom Cream Sauce

For the crispy Chicken

Gently pound the chicken between two slices of plastic wrap until about 1/2 inch thick.

chicken breasts pounded flat in plastic wrap

Season the chicken with salt and pepper.

Prepare 3 shallow dishes. Place the flour in the first. Place the egg in the second and whisk until beaten. Place the Panko bread crumbs in the third.

Dredge each chicken piece in the flour and shake off the excess.

chicken breasts dredged in flour

Dip each chicken piece into the beaten egg.

chicken breasts dredged in egg

Then coat each chicken piece well in the Panko bread crumbs.

chicken breast dredge in panko bread crumbs

Preheat the oil in a medium frying pan over medium heat. Click for a medium frying pan.

Fry the chicken until golden brown and crispy, about 5 minutes on each side.

two pieces of crispy breaded chicken frying in a pan

Place the chicken pieces on a wire rack over a baking sheet and keep warm in the oven set at 200 degrees F. Click for a wire rack or a baking sheet.

two pieces of crispy breaded chicken draining on a wire rack

For the Mushroom Parmesan Sauce

Add the broth to the same skillet. Bring to a boil over medium heat, and stir to loosen browned bits from the pan.

Stir in the heavy cream and mushrooms. Boil and stir for about 1 minute.

mushrooms, broth, and heavy cream cooking in a pan

Reduce the heat and add the Parmesan cheese, fresh basil, and black pepper. Stir the sauce and cook until heated through.

Panko Chicken Sauce cooking in a pan.
Panko Chicken Sauce

Serve the mushroom Parmesan sauce over the chicken.

Chicken with Creamy Parmesan Sauce on wild rice on a plate.
Chicken with Creamy Parmesan Sauce

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crispy chicken with mushroom parmesan sauce on wild rice

Chicken with Mushroom Cream Sauce

This Chicken with Mushroom Cream Sauce is easy and delicious, ready in just 30 minutes. The chicken is pounded flat then coated in a crunchy Panko breading and fried until crispy. The creamy sauce is packed full of mushrooms, Parmesan cheese and fresh basil.
4.73 from 18 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Chicken-Poultry
Cuisine American
Servings 2
Calories 760 kcal

Ingredients

For the Chicken:

  • 2 small boneless skinless chicken breasts
  • Salt and pepper
  • ½ cup flour
  • 1 egg
  • 1 cup Japanese Panko bread crumbs
  • 1 ½ Tbsp cooking oil

For the Sauce:

  • ¼ cup chicken broth
  • ½ cup heavy cream
  • 4 oz can sliced mushrooms, drained
  • ¼ cup grated Parmesan cheese
  • cup chopped fresh basil
  • tsp ground black pepper

Instructions
 

For the chicken:

  • Gently pound chicken between two slices of plastic wrap until 1/2 inch thick.
  • Season chicken with salt and pepper.
  • Prepare 3 shallow dishes. Place flour in the first. Place egg in the second and whisk until beaten. Place Panko bread crumbs in the third.
  • Dredge each chicken piece in flour and shake of excess.
  • Dip each chicken piece in beaten egg.
  • Coat each chicken piece well in Panko bread crumbs.
  • Preheat oil in a medium frying pan over medium heat. Click for a medium frying pan.
  • Fry chicken until golden brown and crispy, about 5 minutes on each side.
  • Place chicken pieces on a wire rack over a baking sheet and keep warm in oven set on 200 degrees F. Click for a wire rack or a baking sheet.

For the sauce:

  • Add broth to same skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan.
  • Stir in heavy cream and mushrooms. Boil and stir for 1 minute.
  • Reduce heat and add Parmesan cheese, fresh basil and black pepper. Stir sauce and cook until heated through.
  • Serve mushroom Parmesan sauce over chicken.

Notes

We serve this chicken and sauce over a bed of long grain and wild rice which is delicious together.

Nutrition

Serving: 1Calories: 760kcalCarbohydrates: 52gProtein: 41gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 232mgSodium: 867mgPotassium: 725mgFiber: 4gSugar: 5gVitamin A: 1215IUVitamin C: 2mgCalcium: 238mgIron: 4mg
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Breaded Chicken with Sauce over rice on a plate.
Breaded Chicken with Sauce
4.73 from 18 votes (18 ratings without comment)
Recipe Rating