How to make Crispy Onion Chicken with Creamy Mushroom Sauce


Crispy Onion Chicken with Creamy Mushroom Sauce and Green Beans

Think “Crispy Onion Chicken” and your mind might go to fingers, tenders, or fried chicken sold by a rotating cast of colonels with fake white beards. But this chicken gives you a captivating crunch from a new source: fried onions. They add both texture and flavor to the succulent chicken breast, which is complimented by a creamy, rich mushroom sauce. Green beans and mushrooms round out this calorie- and carbs-sensitive dish brings you a whole new way to be crispy.

How to Make Crispy Onion Chicken At Home


  • Green Beans, 8 oz
  • Cremini Mushrooms, 6 oz
  • Crispy Fried Onions, 1 oz
  • Boneless Skinless Chicken Breasts, 2
  • Flour, ¼ oz
  • Liquid Egg, one fl. Oz
  • Light Cream, four fl. Oz

Things you need:

  • Olive Oil
  • Salt
  • Pepper
  •  Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook
Preheat oven to 425 degrees
Thoroughly rinse produce and pat dry
Prepare a baking sheet with foil and cooking spray


Prepare the Ingredients

Trim ends off green beans. Cut two mushrooms into ¼” dice. Cut remaining mushrooms into ¼” slices. Coarsely chop crispy onions. Pat chicken breasts dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

Coat the Chicken

Stir flour and egg together in a mixing bowl. Place chicken breasts onto prepared baking sheet and lightly brush top with flour-egg mixture. Sprinkle crispy onions to cover and press into place.

Roast the Chicken

Roast until topping browns and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes. While chicken roasts, cook vegetables.

Cook the Vegetables

Place a large non-stick pan over medium-high. Add 1 Tbsp. olive oil and sliced mushrooms to hot pan. Stir occasionally until browned, 3-5 minutes. Add green beans, ½ tsp. salt, and ¼ tsp. pepper, and stir occasionally until tender, 4-7 minutes. Remove from burner and transfer vegetables to a plate. Reserve pan; no need to wipe clean.

Make the Sauce

Return pan used to cook vegetables to medium-high heat. Add 1 tsp. olive oil and diced mushrooms to hot pan. Stir occasionally until lightly browned, 2-4 minutes. Add cream and bring to a boil. Stir often until thick enough to coat the back of a spoon, 1-3 minutes. Season with a pinch of salt and pepper and remove from burner.

Finish the Dish

Place vegetables on a plate, lean chicken against vegetables, and drizzle sauce over chicken.