Herb-Crusted Chicken Breast

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 crisp herb crust, served with a lemon-dill sauce that mimics the clean lines of a winter tree silhouette. This chicken recipe, ready in about 35 minutes, pairs 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 310 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 International cuisine 310 cal/serving

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Ingredients

4, boneless and skinless chicken breasts
1/4 cup all-purpose flour
1 tablespoon, finely chopped fresh thyme
1 teaspoon, finely chopped fresh rosemary
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 cup chicken broth
1 teaspoon, chopped fresh dill

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Instructions

Step 1: Place 4 boneless, skinless chicken breasts between plastic wrap and pound to 1/2-inch thickness. Dredge each breast in 1/4 cup all-purpose flour, shaking off excess.
Step 2: Mix 1 tablespoon finely chopped fresh thyme, 1 teaspoon finely chopped fresh rosemary, and 1/2 teaspoon garlic powder in a small bowl. Press mixture evenly onto floured chicken breasts.
Step 3: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add herb-crusted chicken and cook for 5-6 minutes per side until golden and internal temperature reaches 165°F. Remove chicken and set aside.
Step 4: Add 1 tablespoon lemon juice and 1/4 cup chicken broth to skillet, scraping up browned bits. Simmer 2 minutes until thickened, then stir in 1 teaspoon chopped fresh dill. Pour sauce over chicken breasts.