Denver-Style Herb-Crusted Chicken

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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.

Juicy chicken breasts coated in a garden herb blend, roasted to perfection with a golden crust. This American-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken breasts, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 20 min Cook: 15 min Serves 4 American cuisine 280 cal/serving

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Ingredients

4 (6 oz each) boneless chicken breasts
2 tbsp, finely chopped fresh rosemary
2 tbsp, finely chopped fresh thyme
1 tsp garlic powder
2 tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
3 tbsp all-purpose flour

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Instructions

Step 1: Preheat oven to 425°F. Pat chicken breasts dry with paper towels. In a shallow dish, mix flour, rosemary, thyme, garlic powder, salt, and pepper.
Step 2: Dip each chicken breast into flour mixture, pressing to adhere evenly. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
Step 3: Sear chicken for 3-4 minutes per side until golden brown. Transfer skillet to oven and roast for 12-15 minutes until internal temperature reaches 165°F, basting occasionally with pan juices.
Step 4: Let rest 5 minutes before slicing. Serve with pan drippings spooned over top for extra flavor.