Panko-Crusted Chicken with White Wine & Thyme Cream Sauce Recipe

Name: Panko-Crusted Chicken with White Wine & Thyme Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Boneless/skinless Chicken Breasts; Salt And Pepper, to taste; 1/2 cups Panko Bread Crumbs; 1/4 cups Flour; 2 Tablespoons Olive Oil; 1 cup Dry White Wine; 1 whole Shallot, Finely Chopped; 2 cloves Garlic, Minced; 1/2 cups Heavy Whipping Cream; 1/4 cups Fresh Thyme, Finely Chopped

Servings: persons

4 whole Boneless/skinless Chicken Breasts
Salt And Pepper, to taste
1/2 cups Panko Bread Crumbs
1/4 cups Flour
2 Tablespoons Olive Oil
1 cup Dry White Wine
1 whole Shallot, Finely Chopped
2 cloves Garlic, Minced
1/2 cups Heavy Whipping Cream
1/4 cups Fresh Thyme, Finely Chopped

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 6-8 chicken breast halves.
2
Mix Panko and flour together in a shallow dish.
3
Salt & pepper both sides of chicken and then press both sides into Panko mixture, to ensure it is well-coated.
4
Heat oil in a large skillet over medium-high heat, add chicken and cook 3-4 minutes on each side until browned and crisp.
5
Remove from skillet and keep warm.
6
Add wine to skillet and deglaze, scraping any browned bits.
7
Add shallots and garlic and cook 30 seconds, then add cream and thyme and heat through.
8
Add the chicken back to the pan to heat through along with sauce.
9
Serve the chicken with extra sauce.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 whole Boneless/skinless Chicken Breasts, Salt And Pepper, to taste, 1/2 cups Panko Bread Crumbs, 1/4 cups Flour, and more.

Yes, Panko-Crusted Chicken with White Wine & Thyme Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panko-Crusted Chicken with White Wine & Thyme Cream Sauce

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