Description

This lightened-up version of crispy chicken with creamy Parmesan mushroom sauce is every bit as delicious, with less guilt. Using lean chicken breast, heart-healthy olive oil, and a lighter cream base, this recipe delivers bold flavor and rich texture while keeping things balanced. High in protein and packed with umami from fresh mushrooms and Parmesan, it’s the perfect healthy comfort food for any night of the week.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts

½ cup whole wheat flour (or almond flour for low-carb)

2 large eggs, beaten

1 cup whole wheat breadcrumbs or panko

¼ cup grated Parmesan cheese

1 tsp garlic powder

½ tsp black pepper

½ tsp sea salt

2 tbsp extra virgin olive oil

For the Light Parmesan Mushroom Sauce:

1 tbsp olive oil

1 tbsp unsalted butter or light plant-based butter

2 cups sliced cremini mushrooms

2 garlic cloves, minced

½ cup low-sodium chicken broth

½ cup unsweetened almond milk or low-fat milk

¼ cup grated Parmesan cheese

1 tsp Dijon mustard (optional, for flavor depth)

Fresh parsley, chopped (for garnish)

Salt & pepper to taste

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Instructions

Prep Chicken: Pound chicken to even thickness (about ½ inch). Season with salt, pepper, and garlic powder.
Bread Chicken: Set up three bowls: one with flour, one with eggs, one with breadcrumbs mixed with Parmesan. Dredge each chicken breast through the flour, dip in egg, then coat in breadcrumb mixture.
Cook Chicken: Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Cook chicken in batches 4–5 minutes per side until golden brown and cooked through. Remove and keep warm.
Make Sauce: In the same pan, add remaining oil and butter. Sauté mushrooms for 5–6 minutes until browned. Add garlic and cook 30 seconds.
Deglaze & Simmer: Pour in broth, scraping up bits. Stir in milk and Dijon mustard. Simmer 2–3 minutes until slightly thickened.
Finish: Stir in Parmesan cheese and mix until melted and smooth. Season with salt and pepper.
Serve: Plate chicken and spoon sauce over the top. Garnish with parsley.

Notes

For dairy-free: Use nutritional yeast instead of Parmesan and plant-based milk.

Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: American / European-Inspired