I’ve pan-seared tender chicken breasts to golden perfection and smothered them in a rich, creamy Parmesan mushroom sauce. This dish delivers a perfect balance of crispy texture and velvety, savory flavor—comfort food at its finest.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into something extraordinary. The chicken stays juicy with a crisp golden crust, and the creamy mushroom-Parmesan sauce adds depth, richness, and that restaurant-quality feel—all made right at home.

ingredients

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

boneless, skinless chicken breasts
salt and black pepper
garlic powder (optional)
flour (for dredging)
olive oil and butter
mushrooms (cremini or button), sliced
garlic, minced
heavy cream or half-and-half
grated Parmesan cheese
chicken broth
fresh parsley for garnish (optional)

directions

I season the chicken breasts with salt, pepper, and a bit of garlic powder.
I dredge them lightly in flour, shaking off any excess.
In a large skillet, I heat olive oil and a pat of butter over medium-high heat and sear the chicken until golden brown and cooked through—about 5–6 minutes per side. I then set the chicken aside.
In the same skillet, I melt more butter and sauté the mushrooms until browned and tender, about 5 minutes.
I add minced garlic and cook for another minute, just until fragrant.
I pour in chicken broth and let it simmer for 2–3 minutes, scraping up any browned bits from the pan.
I stir in the cream and Parmesan cheese, letting the sauce simmer until it thickens slightly.
I return the chicken to the skillet, spoon the sauce over it, and let everything simmer together for a couple more minutes.
I garnish with chopped parsley and serve hot.

Servings and timing

Servings: Makes 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I add a splash of white wine with the broth for extra depth.
I use chicken thighs for a juicier option.
I mix in spinach or sun-dried tomatoes for a colorful twist.
I serve over mashed potatoes, pasta, or rice to soak up the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm gently in a skillet over low heat with a splash of broth or cream to revive the sauce. Microwaving works too, but I stir often to keep it creamy.

FAQs

Can I make this with pre-cooked chicken?

Yes, but I prefer searing it fresh for the best texture and flavor. If using pre-cooked chicken, I heat it in the sauce until warmed through.

What kind of mushrooms work best?

I usually use cremini or white button mushrooms, but shiitake or portobello also add great flavor.

Is it okay to use milk instead of cream?

I’ve used whole milk in a pinch, but the sauce is thinner. I sometimes add a bit of cornstarch slurry to help it thicken.

Can I make this dish ahead?

Yes, I make the sauce and chicken separately, then combine and reheat gently before serving.

What can I use instead of Parmesan?

I’ve swapped in Romano or Asiago cheese, both of which add a sharp, nutty flavor that pairs well with the creamy mushrooms.

Conclusion

This crispy golden chicken with creamy Parmesan mushroom sauce is one of my go-to dishes for a cozy night in or a special meal at home. I love the contrast of textures and the rich, savory flavor of the sauce—it’s satisfying, comforting, and always impressive.