Pat the chicken breasts dry and season generously with salt, pepper, and a sprinkle of chopped thyme. Set aside.
Heat a large ovenproof skillet over medium-high heat and add a tablespoon of butter. Once melted and fragrant, place the chicken breasts skin-side down and sear for 3-4 minutes until golden and crispy.
Flip the chicken using tongs and cook for another 3 minutes until the other side is golden. Remove the chicken from the skillet and set aside.
In the same skillet, add white wine to deglaze, scraping up any browned bits, then stir in the heavy cream and a squeeze of lemon juice. Let it simmer for 2-3 minutes until slightly thickened and fragrant.
Meanwhile, mix the breadcrumbs with grated Parmesan, lemon zest, a tablespoon of olive oil, and a pinch of thyme. Toast the mixture in a small pan over medium heat until golden and nutty, about 3 minutes.
Transfer the seared chicken breasts to a parchment-lined baking sheet. Spoon some of the creamy sauce over each piece. Sprinkle the toasted breadcrumb mixture evenly on top.
Bake in the preheated oven at 200°C (400°F) for 15-20 minutes until the chicken is cooked through and the topping is crispy and golden.
Remove from the oven, let rest for 5 minutes, then garnish with additional lemon zest or herbs if desired. The sauce should be bubbling, and the topping crisp and fragrant.
Serve hot, spooning a little extra sauce over the chicken. The crispy topping contrasts beautifully with the tender, flavorful meat inside.
