Best-Ever Herb-Crusted Chicken Breast

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Coated in a crisp herb crust, baked to golden perfection with lemon and garlic. This American-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken breasts, all-purpose flour, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4, about 6 oz each boneless chicken breasts
1/4 cup all-purpose flour
2 tbsp, finely chopped fresh parsley
1 tbsp, chopped fresh thyme leaves
1 tsp lemon zest
1/2 tsp garlic powder
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat 4 boneless chicken breasts dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: In a shallow dish, mix 1/4 cup all-purpose flour, 2 tbsp finely chopped fresh parsley, 1 tbsp chopped fresh thyme leaves, 1 tsp lemon zest, and 1/2 tsp garlic powder. Dredge each chicken breast in the flour mixture, pressing gently to adhere evenly.
Step 3: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Add chicken breasts and cook for 3 minutes per side until golden brown, then transfer skillet to oven and bake for 12-15 minutes until internal temperature reaches 165°F (74°C) and juices run clear.
Step 4: Remove chicken from skillet, place on a plate, and drizzle with 1 tbsp lemon juice. Let rest for 5 minutes before serving, allowing juices to redistribute.