I love making this Easy Chicken Schnitzel with Mushroom Gravy when I want a comforting, hearty meal that feels classic and satisfying. The crispy, golden chicken paired with rich, savory mushroom gravy creates a perfect balance of crunch and creaminess.
Why You’ll Love This Recipe
I appreciate how this recipe turns simple ingredients into something that feels special. The chicken schnitzel is crispy on the outside and tender on the inside, while the mushroom gravy adds depth and warmth. I also enjoy that it comes together relatively quickly, making it perfect for both weeknight dinners and relaxed weekend meals. It’s one of those dishes I can always rely on when I want something filling and flavorful.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken schnitzel:
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 1/2 cups breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt to taste
Black pepper to taste
Oil for frying
For the mushroom gravy:
2 tablespoons butter
8 ounces mushrooms, sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream
Salt to taste
Black pepper to taste
Directions
I start by placing the chicken breasts between two sheets of plastic wrap and gently pounding them to an even thickness. This helps them cook evenly and stay tender. I season both sides with salt and black pepper.
I set up a breading station with three shallow bowls. In the first bowl, I place the flour. In the second bowl, I whisk together the eggs and milk. In the third bowl, I combine the breadcrumbs with garlic powder and paprika.
I dredge each chicken breast in flour, dip it into the egg mixture, and then coat it thoroughly in the breadcrumbs. I press the breadcrumbs gently to help them adhere.
In a large skillet, I heat enough oil over medium heat to cover the bottom of the pan. I fry the chicken for about 3–4 minutes per side, until golden brown and cooked through to an internal temperature of 165°F (74°C). I transfer the cooked schnitzel to a plate lined with paper towels.
For the mushroom gravy, I melt the butter in a saucepan over medium heat. I add the sliced mushrooms and cook until softened and lightly browned. I stir in the flour and cook for about 1 minute to remove the raw taste.
I gradually whisk in the chicken broth, stirring constantly to prevent lumps. I let the gravy simmer until thickened, then stir in the heavy cream. I season with salt and black pepper to taste and let it simmer for a few more minutes until smooth and rich.
I serve the crispy chicken schnitzel topped generously with warm mushroom gravy.
Servings and Timing
I find this recipe serves 4 people.
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: about 45 minutes
Variations
I sometimes add chopped fresh parsley to the gravy for a pop of color and freshness. When I want a lighter option, I bake the breaded chicken at 400°F (200°C) for about 20–25 minutes instead of frying. I also enjoy adding a splash of white wine to the mushrooms before adding the broth for extra depth of flavor.
Storage/Reheating
I store leftover schnitzel and gravy separately in airtight containers in the refrigerator for up to 3 days. I reheat the chicken in the oven at 350°F (175°C) to help restore crispiness. I warm the gravy gently on the stovetop or in the microwave, stirring occasionally.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I can use boneless, skinless chicken thighs. I pound them evenly and adjust cooking time as needed.
How do I keep the schnitzel crispy?
I avoid covering the chicken while it rests and reheat it in the oven rather than the microwave to maintain crispiness.
Can I make the mushroom gravy ahead of time?
Yes, I can prepare the gravy a day in advance and reheat it gently before serving.
What type of mushrooms work best?
I usually use cremini or white button mushrooms, but I can also mix in portobello mushrooms for deeper flavor.
Can I freeze this dish?
I can freeze the cooked schnitzel, but I prefer making the gravy fresh since cream-based sauces can change texture after freezing.
Conclusion
I love how this Easy Chicken Schnitzel with Mushroom Gravy brings together crispy texture and rich, savory flavor in one comforting dish. The golden chicken and creamy mushroom sauce make a combination that feels timeless and satisfying. It’s a recipe I turn to whenever I want a classic, crowd-pleasing meal that’s both simple and delicious.
