15-Minute Herb-Crusted Chicken Recipe
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Bring excitement back to your dinner table with this easy herb-crusted chicken! In just 15 minutes, you’ll have golden, flavor-packed chicken that’s crunchy on the outside but juicy and tender inside. Make it tonight if you want a dish that looks and tastes like it came straight from a fancy restaurant.
Aren’t chicken dinners simply the best? They’re easy to prepare, everyone loves them, and they pair well with just about anything. From slow cooker salsa chicken to chicken quesadillas, there’s no shortage of delicious ways to cook up this versatile protein. Herb-crusted chicken is a kid-friendly recipe, just like parmesan-crusted chicken. These two make a great alternative to regular chicken fingers, nuggets, or tenders.
Coating chicken breasts with whole leaf herbs makes them deliciously crispy on the outside, adding more flavor and depth. Whether you need a quick weeknight dinner, a protein-packed meal for meal prep, or an easy yet impressive dish for guests, herb-crusted chicken is the way to go. One bite is all it takes to get hooked because, let’s be real, who doesn’t love a crispy, herb-kissed bite of chicken?
Why You’ll Love This Recipe
- Quick dinner option: You’ll have flavorful, restaurant-quality chicken on your plate in minutes, making it perfect for busy weeknights.
- Easy, everyday ingredients: All you need are chicken breasts and dry pantry staples to make this delicious, versatile dish.
- Amazing flavor: The magic is in the simple herb blend, which creates an irresistible crust that locks in all the juiciness and takes the chicken to the next level.
- Kid-approved: With its crispy, flavorful crust and juicy interior, this chicken will have the whole family asking for seconds!
- Versatile: Easy enough to make for family dinners, but special enough to serve at parties and special occasions.
- Perfect for meal prep: Cook a batch ahead of time and enjoy it all week long. It pairs well with a variety of sides!
How to Make Herb-Crusted Chicken
If you think chicken can’t be exciting, this herb-crusted chicken will change your mind! Not only is it insanely good, but it’s a breeze to make.
The chicken is first pounded until it’s the same thickness across, covered with a flavorful blend of dried herbs and seasonings, then pan-fried in a hot skillet. Coat, cook, rest, and serve – all in a matter of 15 minutes!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Chicken breast: Will be pounded to turn into chicken cutlets for even cooking.
- Dried herbs: All dried herbs refer to the whole leaf, not powder. Whole leaf is best for the final texture and appearance, as flavor won’t change much with powdered herbs. See DIY dried herb blend below.
- Garlic powder, salt, and ground black pepper: The essentials for balancing and enhancing the overall flavor of the dish.
- Extra virgin olive oil: Helps the herbs and seasonings adhere to the chicken.
DIY Dried Herb Blend
Step-By-Step Instructions
Ready to make herb-crusted chicken? Gather your ingredients and equipment – you’ll need a cutting board, plastic wrap, meat mallet, shallow dish or bowl, and a skillet. Prep for 5 minutes, cook for 5 to 6, and rest for another 5, then a delicious dinner is ready!
Step 1: Pound the chicken
Cover the cutting board with plastic wrap so that it stays clean and hygienic while you prep the chicken. Arrange one chicken breast on a cutting board at a time. Cover with another layer of plastic wrap.
Use a meat mallet or the bottom of a saucepot to flatten the meat into an even layer. Start from the center and work out with a slight angle towards the edge of the meat. This helps so the meat will cook evenly and simultaneously. Otherwise, one side of the chicken breast tends to be much thicker than the other and therefore takes longer to cook.
Watch this Blue Apron tutorial to see the process visually. Repeat for the second breast.
Step 2: Coat with herbs
Mix the dried herbs, garlic powder, salt, and pepper together in a shallow dish or bowl. Dredge the chicken until each side is fully coated.
Step 3: Cook
Heat the oil over medium-high heat in a skillet pan. Add the chicken steaks once the oil is hot and cook for three to five minutes per side until a crust forms. An instant-read thermometer should show an internal temperature of 165 F once done.
The time it takes to cook the chicken will depend on the thickness of your chicken breast. If needed, lower the heat and continue cooking until the chicken cooks through. My chicken breasts were thin enough that about four minutes on each side was all I needed.
Step 4: Rest and serve
Remove from heat to a cutting board and let rest for 5 minutes before cutting into four servings.
Resting the meat helps keep it juicy and moist from the inside. I highly recommend you spend that extra five minutes.
Substitutions
Want to make adjustments to this herb-crusted chicken recipe? Whether you’re out of an ingredient or just feeling creative, here are my recommended ingredient substitutions.
- Chicken breast: Replace chicken breasts with skinless, boneless chicken thighs, turkey breast, or white fish fillets.
- Dried herb blend: Substitute the individual dried dill, parsley, basil, oregano, garlic powder, and black pepper with 4 to 5 tablespoons of your favorite Italian seasoning. If using powdered herbs, use only half as much (½ tbsp).
- Dried dill: Use the same amount of minced fresh dill, or dried thyme or tarragon.
- Dried parsley: Swap with the same amount of minced fresh parsley or cilantro.
- Dried basil: Replace with the same amount of minced fresh basil.
- Dried oregano: Substitute with the same amount of minced fresh oregano, or dried marjoram or thyme.
- Garlic powder: Swap with an equal amount of dry garlic flakes or two minced garlic cloves.
- Ground black pepper: Replace with white pepper for milder heat. You can also season with a small pinch of smoked or sweet paprika.
- Extra virgin olive oil: Substitute with avocado oil, coconut oil, or butter.
Expert Tips
- Tenderize to one thickness: Tenderizing the chicken to the same thickness helps make sure the whole chicken cutlet will cook evenly and at the same time, preventing dry ends and moist middles.
- Use an instant-read thermometer: To avoid overcooking, check that the internal temperature reaches 165 F (75 C). This guarantees perfectly cooked, juicy chicken every time.
- Don’t skimp on seasoning: Since chicken breast is naturally mild, be generous with your herb blend to create a flavorful crust.
- Don’t skip the rest time: After cooking, let the chicken sit for at least 5 minutes before cutting. This helps retain its juices, keeping it moist and flavorful.
- Make it extra crispy: This step is optional, but for an extra crunchy crust, finish it off in the oven at 400F for about 5 to 7 minutes after pan-frying.
How to Store This Recipe
Transfer leftovers into an airtight container and store in the refrigerator for 5 to 6 days. Reheat in a pan over low heat or in the microwave for 1 to 2 minutes or until heated through.
Place either cooked or uncooked herb-crusted chicken in a freezer-safe container and freeze for up to 3 months. When ready to enjoy, reheat cooked chicken in the microwave or thaw overnight in the fridge, then warm in a covered pan over medium heat. To cook raw, prepped chicken breasts, thaw then proceed to cook as per recipe instructions.
What to Serve with Herb-Crusted Chicken
There are endless ways to enjoy herb-crusted chicken. Serve with a dipping sauce like French onion dip or homemade salsa.
Chicken pairs well with sides like roasted green beans, honey-glazed carrots, parmesan potatoes, or broccoli cheddar soup. For a heartier meal, enjoy over pasta, noodles, rice, greens, a bed of mashed potatoes, or in sandwiches and wraps.
More Easy Main Dishes To Try
If you make this herb crusted chicken, please leave a review. I really appreciate each and every 5-star rating and review comment!
Easy Herb-Crusted Chicken Recipe
Ingredients
- 2 large chicken breasts about 8 ounces
- 1 tablespoon dried dill
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon salt
- ½ tablespoon ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Arrange one chicken breast on a cutting board at a time. Cover with a layer of plastic wrap. Use a mallet to flatten the meat into an even layer.
- Mix the dried herbs, garlic powder, salt, and pepper together in a shallow dish or bowl.
- Dredge the chicken until each side is fully coated.
- Heat the oil over medium-high heat in a skillet pan. Add the chicken and cook for 3-5 minutes per side until a crust forms.
- An instant-read thermometer will show an internal temperature of 165 °F once done. Remove from heat to a cutting board and let rest for 5 minutes before cutting into four servings.
Notes
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- Tenderizing the chicken to the same thickness helps make sure the whole chicken cutlet will cook evenly and at the same time, preventing dry ends and moist middles.
- Use an instant-read thermometer to avoid overcooking, making sure you get perfectly cooked, juicy chicken every time.
- Since chicken breast is naturally mild, be generous with your herb blend to create a flavorful crust.
- After cooking, let the chicken sit for at least 5 minutes before cutting to retain its juices.
