Panko-Crusted Chicken with White Wine & Thyme Cream Sauce

This crispy Panko-Crusted Chicken with a White Wine & Thyme Cream Sauce that is drinkably good, is worthy of a weeknight dinner with your family or to serve guests at a dinner gathering.

Originally posted in 2011. Photos and content updated September 2020 for improved reader experience.

I’m a big fan of chicken. I eat a lot of it. I cook a lot of it. That means I’m always looking for new, delicious ways to make it. That also means that because I’m always trying to keep it new and exciting, that I tend to “forget” about some of the great recipes I’ve made in the past. Like this one.

I created this recipe back in 2011, and it blew me away how delicious it was. Then somehow, four years went by before I made it again. That’s insane, y’all. I’ve made it several times since then, though not nearly enough, and I wanted to update the post (if I’m being honest, I updated it in 2015, but it needed yet another photo upgrade) and share it as part of a Favorite Chicken Recipes event with my friends at #OurFamilyTable.

The temperatures are slowly starting to come down from 105, and fall might actually make an appearance here in Texas. I mean, not the fall that places with four seasons see, but when it’s not raging hot or kill ya cold, that’s what we call fall. And this Panko-crusted Chicken with White Wine & Thyme Cream sauce is an amazing dish to help usher in the slightly cooler weather. And by slightly cooler, I mean low-90s. Ha.

What do you need to make Panko-Crusted Chicken with White Wine & Thyme Cream Sauce?

Chicken Breasts (or cutlets)
Salt & Pepper
Panko Breadcrumbs
Flour
Olive oil
Dry white wine
Shallot
Garlic
Heavy cream
Fresh thyme

Looking for more chicken dinner inspiration? Try my Roasted Honey Lemon Garlic Chicken or Buffalo Chicken Tacos!

How to make Panko-Crusted Chicken with White Wine & Thyme Cream Sauce:

Full Printable Recipe Below!

1.) Either pound chicken breasts with a meat mallet to 1/4″ thickness, or carefully slice them in half, cross-wise so that you have 8 chicken breast halves.

2.) Mix Panko and flour together in a shallow dish. Salt & pepper both sides of chicken and then press both sides into Panko mixture, to ensure it is well-coated.

3.) Heat oil in a large skillet over medium-high heat, add chicken and cook 3-4 minutes on each side until browned, crisp, and cooked through (165 degrees F). Remove from skillet and keep warm.

4.) Add wine to skillet and deglaze, scraping any browned bits. Add shallots and garlic and cook 30 seconds, then add cream and thyme and heat through. Add the chicken back to the pan to warm through with the sauce.

5.) Serve the chicken with extra sauce.

Crispy, panko-crusted chicken breasts swimming in a creamy white wine & thyme sauce is everything you want for dinner, and more!

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Make sure you check out more delicious favorite chicken recipes below!

Panko-Crusted Chicken with White Wine & Thyme Cream Sauce

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Course: Main Course

Cuisine: American

Keyword: panko crusted chicken

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 servings

Calories: 539kcal

Author: Jaida

Ingredients

• 4 chicken breasts (about 1 1/2 – 2 lbs)
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/2 cup Panko
• 1/4 cup flour
• 2 Tbsp olive oil
• 1 cup white wine
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup fresh thyme, finely chopped

Instructions

• Either pound chicken breasts with a meat mallet to 1/4" thickness, or carefully slice them in half, cross-wise so that you have 8 chicken breast halves.
• Mix Panko and flour together in a shallow dish. Salt & pepper both sides of chicken and then press both sides into Panko mixture, to ensure it is well-coated.
• Heat oil in a large skillet over medium-high heat, add chicken and cook 3-4 minutes on each side until browned, crisp, and cooked through (165 degrees F). Remove from skillet and keep warm.
• Add wine to skillet and deglaze, scraping any browned bits. Add shallots and garlic and cook 30 seconds, then add cream and thyme and heat through. Add the chicken back to the pan to warm through with the sauce.
• Serve the chicken with extra sauce.

Nutrition

Serving: 1chicken breast | Calories: 539kcal | Carbohydrates: 16g | Protein: 51g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 185mg | Sodium: 478mg | Potassium: 954mg | Fiber: 1g | Sugar: 2g | Vitamin A: 639IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 2mg

Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!

Favorite Chicken Recipes

Baked Buffalo Chicken Nuggets by Books n’ Cooks
Chicken Fajitas by That Recipe
Cream Cheese Spinach Stuffed Chicken by Making Miracles
Creamy Artichoke Chicken Breast by Art of Natural Living
One Skillet Chicken and Noodles. by A Day in the Life on the Farm
Oven Fried Chicken Thighs by Cheese Curd In PAradise
Panko-Crusted Chicken with White Wine & Thyme Cream Sauce by Sweet Beginnings
Pesto Crusted Oven Fried Chicken by A Kitchen Hoor’s Adventures
Sheet Pan Chicken with Sourdough Croutons and Bacon by Hezzi-D’s Books and Cooks
Slow Cooker Chicken and Gravy by Blogghetti
Tandoori Chicken by Palatable Pastime
Teriyaki Chicken Fried Rice by The Freshman Cook

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