Baked Herb-Crusted Chicken with Lemon and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts baked with a fragrant crust of fresh herbs, garlic, and lemon zest, delivering a bright and savory main dish. This American-inspired Mother’s Day recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, fresh parsley, finely chopped, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F (200°C). In a medium bowl, combine 2 tbsp chopped fresh parsley, 1 tbsp fresh thyme leaves, 1 tbsp finely chopped fresh rosemary, 4 minced garlic cloves, 1 tbsp lemon zest, 3/4 cup panko breadcrumbs, and 1/4 cup grated Parmesan cheese.
  2. Step 2: Drizzle 3 tbsp olive oil over the breadcrumb mixture and stir until evenly moistened and crumbly.
  3. Step 3: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Press the herb and breadcrumb mixture firmly onto the top of each chicken breast, creating an even crust.
  5. Step 5: Place the chicken breasts on a baking sheet lined with parchment paper and bake for 20-25 minutes until the crust is golden and the internal temperature reaches 165°F (74°C).
  6. Step 6: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.

Frequently asked questions

How long does Baked Herb-Crusted Chicken with Lemon and Garlic take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Herb-Crusted Chicken with Lemon and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh parsley, finely chopped from drying out.

Can I substitute ingredients in Baked Herb-Crusted Chicken with Lemon and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Herb-Crusted Chicken with Lemon and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Herb-Crusted Chicken with Lemon and Garlic?

American mother’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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