Genuine Herb-Crusted Chicken

By AislePrompt Editorial · ·

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.

Perfectly cooked chicken breast, crusted with a blend of fresh herbs and garlic, embodying the genuine simplicity and flavor of a classic European dish. This French-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, all-purpose flour, eggs 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: 25 min Cook: 15 min Serves 4 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Set up a breading station: place 1/4 cup all-purpose flour in a shallow dish, the beaten eggs in another, and combine 1/2 cup breadcrumbs, 2 tbsp chopped parsley, 1 tbsp thyme, and 1 minced garlic clove in a third dish.
  3. Step 3: Dredge each chicken breast in flour, shaking off excess; dip in beaten eggs, allowing excess to drip off; then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
  4. Step 4: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the coated chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F).
  5. Step 5: Transfer to a plate and let rest for 5 minutes before serving to lock in juices.

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