Herb-Crusted Baked Chicken with Lemon and Thyme

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 developed and reviewed.

Coated in a golden herb crust, baked with lemon slices and fresh thyme for a juicy, aromatic main course. This American-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken breasts, all-purpose flour, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving

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Ingredients

4 (6 oz each) boneless chicken breasts
1/2 cup all-purpose flour
2 tbsp, chopped fresh thyme
1 tsp paprika
1, thinly sliced lemon
3 tbsp unsalted butter
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. 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: Place 1/2 cup all-purpose flour in a shallow dish. Mix in 2 tbsp chopped fresh thyme and 1 tsp paprika. Dredge each chicken breast in the flour mixture, shaking off excess.
Step 3: Heat 1 tbsp olive oil and 3 tbsp unsalted butter in an oven-safe skillet over medium-high heat until butter foams. Add chicken breasts and cook for 3 minutes per side until golden brown, then arrange 1 lemon slice on top of each breast.
Step 4: Transfer skillet to oven and bake for 15-18 minutes until chicken reaches 165°F internally and the thyme crust is deeply golden, basting occasionally with pan juices.