Panko Chicken With Creamy Sauce

"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."
photo by CookingONTheSide photo by CookingONTheSide
photo by CookingONTheSide
photo by rosie316 photo by rosie316
photo by Chef floWer photo by Chef floWer
photo by I'mPat photo by I'mPat
photo by Baby Kato photo by Baby Kato
Ready In:




  • 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).
  • When ready to cook, pre-heat oven to 350 degrees Fahrenheit.
  • Combine panko breadcrumbs, thyme, smoked paprika, lemon zest and salt in a bowl and stir well.
  • 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.
  • 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.
  • Transfer partially-cooked thighs to a baking dish and pop in the pre-heated oven for 20 minutes.
  • 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.
  • 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.
  • Stir in the cream and parsley. Heat through.
  • When serving, spoon sauce over the chicken.

Questions & Replies

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  1. 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!
  2. Oh how I loved this recipe. I followed it exactly using the muchrooms and everything else listed and it was wonderful. I marinated in the buttermilk 3 hours and the chicken was moist and delicious and done at exactly in the time listed. The panko gave a wonderful golden color and nice crunch and the sauce just threw it over the top. I never would have thought of all these ingrediants but am so glad you did. The combination is wonderful. Good luck, you deserve it.
  3. This was tasty. The chicken was moist and tender, and this was with only marinating for about an hour due to time constraints. I'd have preferred the onion chopped instead of sliced (personal preference), as they seemed a little overpowering, and as much as I love mushrooms, I think there were a bit too many for the size of the recipe. The sauce didn't look very appetizing, but was very good, except that it needed seasoned. It definitely needed some salt and papper for me, which I did add and it added a big flavor boost. Good entry for the contest. Good luck!
  4. Oh yummm!!! we really, really liked this dish, I couldn't get panko so I had a french loaf and used that to get nice light crumbs, and it worked perfect. I used hot smoked paprika and it gave it a bit of a kick. I did think that there was too much mushrooms to start with but when they cooked down it was just right with the cream, the consistency was perfect, and made into a very nice bed for the chicken to sit on. My DH said it was very good indeed and gave it ten stars, I said you can only give it five, and he said oh that can't be right.LOL this dish is one I will most definitely make again we liked it a lot. This is in the top three. Thank you for a wonderful recipe. Made for RSC#15
  5. I made this but skipped the mushrooms, subbed shallots for onion, made my own panko crumbs and omitted the thyme (dislike!) . The smoked paprika gave the chicken a nice bite. Served with short grain brown rice and topped with fresh flat leaf/Italian parsley and a salad on the side. Prepared for Make My Recipe Downunder May 2014.


  1. I made this but skipped the mushrooms, subbed shallots for onion, made my own panko crumbs and omitted the thyme (dislike!) . The smoked paprika gave the chicken a nice bite. Served with short grain brown rice and topped with fresh flat leaf/Italian parsley and a salad on the side. Prepared for Make My Recipe Downunder May 2014.


<p>Thanks so much for visiting my page.</p> <p>&nbsp;</p> <p>I love to cook and travel.</p> <p>&nbsp;</p> <p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p> <p>&nbsp;</p> <p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p> <p>&nbsp;</p> <p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at or my food blog at</p> <p>&nbsp;</p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>
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