Golden Crispy Chicken with Parmesan Mushroom Sauce: A Flavorful, Creamy Delight

In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper.
In a separate bowl, beat the eggs.
In a third bowl, place the panko breadcrumbs.
Dredge each chicken breast first in the seasoned flour, then dip into the beaten eggs, and finally coat in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere.
Cook the Chicken:

In a large skillet, heat the olive oil and butter over medium-high heat.
Once the oil is hot, add the breaded chicken breasts. Cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
Remove the chicken from the skillet and set aside on a plate, keeping it warm.
Make the Mushroom Sauce:

In the same skillet, add the butter and olive oil over medium heat.
Add the sliced mushrooms and sauté for about 5 minutes, or until softened and golden brown.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let the broth simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream, Parmesan cheese, thyme, salt, and pepper. Simmer for another 5 minutes until the sauce thickens and becomes creamy.
Combine and Serve:

Return the cooked chicken breasts to the skillet, spooning some of the mushroom sauce over the top.
Let the chicken simmer in the sauce for an additional 2-3 minutes to soak up the flavors.
Garnish with fresh parsley before serving.
Serving and Storage Tips