Panko Chicken With Creamy Sauce

READY IN: 1hr
Recipe by Leggy Peggy

Most of us make a lot of chicken dishes. This one is quick and easy, and full of flavor. It has been created for a Ready, Set, Cook contest. It uses seven RSC ingredients (two more than required), so you can omit the mushrooms if you are a non-mushroom lover. The timing is a little hard to calculate. Not counting the marinating (which I did overnight once and 8 hours for another time), I found that I could make all of the rest of the recipe within 50 minutes. But I was busy for a lot of the time.

Top Review by Lainey39

This is my very favorite recipe that I got to try in this contest. I marinated the chicken for a little over three hours and this really helped make the finished product so moist and delicious. The seasonings are just right on in this recipe. The panko adds such wonderful crunch. What really puts this recipe over the top for me, however, is the sauce. I could just drink it all up without the chicken. :) I did use the mushrooms in the sauce because we love them. My family really loved this dish and I will be making it often. Good luck in the contest!

Ingredients Nutrition

Directions

  1. Combine chicken thighs and buttermilk in a bowl. Stir well. Cover and refrigerate for at least three hours. Overnight is okay, too. My chicken thighs were quite large, so I cut them in half to maximize the coverage of panko breadcrumbs (see note in Step 4).
  2. When ready to cook, pre-heat oven to 350 degrees Fahrenheit.
  3. Combine panko breadcrumbs, thyme, smoked paprika, lemon zest and salt in a bowl and stir well.
  4. Remove each thigh piece from marinade and dredge in the panko mixture. Transfer to a plate. Note: Panko breadcrumbs are larger and crispier than regular breadcrumbs. I love their taste and texture -- I cut the thighs in half so I can use more crumbs. If you leave the thighs whole, you will probably need only 1 cup of crumbs.
  5. Heat 2 tablespoons of the olive oil in a large skillet/frying pan. Brown the thighs, on both sides – about 4-5 minutes per side. Depending on the size of your skillet, you may need to do this in more than one batch.
  6. Transfer partially-cooked thighs to a baking dish and pop in the pre-heated oven for 20 minutes.
  7. While the thighs are cooking, wipe out the skillet/frying pan you used for the chicken, so you can use it again. Hey, why wash pots and pans unnecessarily. And slice the onions and mushrooms, and chop the garlic and parsley.
  8. Melt the butter in the wiped-out skillet and add the last tablespoon of oil. Heat. Then add the sliced onions and cook for 2 minutes. Then add the sliced mushrooms and chopped garlic. Cook, stirring frequently, until everything has softened.
  9. Stir in the cream and parsley. Heat through.
  10. When serving, spoon sauce over the chicken.

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