A delicious battered chicken that is first pan-fried, then baked and finished with a creamy mushroom gravy. This restaurant-quality dinner is flavorful, comforting, and sure to become a new family favorite.
Mushrooms are my absolute favorite vegetable — whether stuffed, sautéed, or folded into a rich sauce, I could enjoy them every day. After sharing my mother’s Chicken Paprika recipe and seeing how much readers loved it, I wanted to create a mushroom-forward version. The result is this creamy mushroom chicken, which my family and I absolutely adore.
The mushroom sauce is rich, savory, and full-bodied, pairing perfectly with the tender chicken. Slices of mushrooms in the gravy add texture and a deep, satisfying umami flavor that makes every bite memorable.
I love this preparation because the chicken is first battered, then pan-fried to achieve a golden, crispy exterior, and finally baked to ensure it’s cooked through and juicy inside. The method gives you the best of both worlds: a crisp crust and moist meat.
This dish delivers restaurant-style flavors with straightforward steps and accessible ingredients. It’s ideal for weeknight dinners or when you want to impress without complicated techniques.
- 6 boneless, skinless chicken breasts
- 3 eggs
- 2 tablespoons minced garlic
- 1 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 1/2 teaspoons onion powder
- 1/4 cup olive oil
- Mushrooms
- 16 ounces mushrooms
- 1/4 cup butter
- 1/2 teaspoon garlic salt
- Gravy
- 1/2 cup butter
- 2 tablespoons dry minced onions
- 1/2 cup of the flour mixture (reserved from dredging)
- 2 cups milk
- 2 1/2 cups half-and-half
- 1/2 teaspoon salt
- In a small bowl, whisk together the eggs and minced garlic. Pour the mixture into a zip-top bag, add the chicken breasts, seal, and turn to coat. Marinate in the refrigerator for at least 3 hours.
- In a large bowl, combine the flour, 2 teaspoons salt, black pepper, cayenne, garlic powder, garlic salt, and onion powder. Mix thoroughly.
- Remove chicken from the bag and dredge each piece in the flour mixture, coating evenly. Reserve about 1/2 cup of the flour mixture for the gravy.
- Heat a large skillet over medium-high heat and add the olive oil.
- Pan-fry the coated chicken, browning each side for 2 to 3 minutes until golden.
- Preheat the oven to 350°F (175°C).
- Spray a 9×13-inch baking dish with cooking spray, place the browned chicken in the dish, cover with foil, and bake for 40 to 50 minutes (depending on thickness) until no pink remains in the center.
- In a large skillet, melt 1/4 cup butter over medium-high heat.
- Add the sliced mushrooms and 1/2 teaspoon garlic salt. Cook until the mushrooms are tender and lightly browned.
- Drain any excess liquid from the mushrooms and set them aside.
- While the chicken bakes, melt 1/2 cup butter in a large skillet over medium heat.
- Add the dry minced onions and cook briefly to soften.
- Stir in the reserved 1/2 cup flour mixture and cook for about 1 minute. Gradually whisk in the milk and half-and-half, whisking continuously until smooth. Season with salt and pepper, and continue to cook until the gravy reaches a gentle boil and thickens.
- Fold the cooked mushrooms into the gravy and heat through.
- Spoon the creamy mushroom gravy over the baked chicken and serve immediately.
- Garnish with chopped parsley if desired.
Enjoy!