Easy Herb-Crusted Chicken Recipe

Author: Jessica Haggard

Bring excitement back to your dinner table with this easy herb-crusted chicken! Made with simple ingredients like chicken breast, herbs, and spices, this dish is a guaranteed crowd-pleaser. Coat, cook, rest, and serve - all in a matter of 15 minutes!

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Prep Time 5

Cook Time 6

Resting Time 5

Total Time 16

Course Dinner

Cuisine American

Servings servings

Calories 80 kcal

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

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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

- 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.

Serve: Serve with a dipping sauce, soup, or your favorite sides. For a heartier meal, enjoy over pasta, noodles, rice, greens, a bed of mashed potatoes, or in sandwiches and wraps.

Store: 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, or in the freezer 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.

Nutrition

Calories: 80kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.3mgSodium: 1751mgPotassium: 116mgFiber: 2gSugar: 0.2gVitamin A: 87IUVitamin C: 1mgCalcium: 68mgIron: 2mg

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