Frozen Herb-Crusted Chicken with Lemon Garlic Sauce

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

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.

Juicy chicken breasts coated with a frozen herb crust, pan-seared and finished with a zesty lemon garlic sauce for a bright, savory meal. This chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 10 min Cook: 15 min Serves 2 International cuisine 320 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
1/4 cup, chopped frozen mixed herbs (thyme, rosemary, parsley)
2 tbsp olive oil
3, minced garlic cloves
2 tbsp lemon juice
1/4 cup chicken broth
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Press 1/4 cup chopped frozen mixed herbs evenly onto both sides of each chicken breast to form a herb crust.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 4: Add the herb-crusted chicken breasts and sear for 4 minutes on each side until golden brown and cooked through (internal temperature 165°F).
Step 5: Remove chicken from skillet and set aside on a warm plate.
Step 6: Reduce heat to medium and add 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant but not browned.
Step 7: Pour in 1/4 cup chicken broth and 2 tbsp lemon juice, scraping up any browned bits from the pan.
Step 8: Simmer sauce for 2 minutes until slightly reduced and thickened.
Step 9: Spoon the lemon garlic sauce over the chicken breasts and serve immediately.