Herb-Crusted Chicken Breast with Spring Vegetable Medley

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Encrusted with fresh herbs and lemon zest, served with a vibrant medley of asparagus, radishes, and cherry tomatoes. This French-inspired chicken recipe, ready in about 45 minutes, pairs boneless chicken breasts, fresh parsley, fresh thyme 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.

Ingredients

• 4 (6 oz each) boneless chicken breasts
• 3 tbsp, finely chopped fresh parsley
• 1 tbsp, leaves minced fresh thyme
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 bunch, trimmed asparagus
• 1/2 cup, sliced radishes
• 1 cup cherry tomatoes
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat 4 chicken breasts dry. In a shallow dish, mix 3 tbsp chopped parsley, 1 tbsp minced thyme, 1 tsp lemon zest, 1/2 tsp garlic powder, 2 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper. Press 1/2 of the mixture onto both sides of each chicken breast.
2. Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate.
3. Step 3: Add remaining 1 tbsp olive oil to the skillet. Sauté 1 bunch trimmed asparagus and 1/2 cup sliced radishes for 4 minutes until crisp-tender. Add 1 cup cherry tomatoes and cook for 2 minutes until slightly softened.
4. Step 4: Return chicken to skillet. Add 1 tbsp lemon juice and 1/4 cup water; reduce heat to medium-low. Cover and cook for 5 minutes, basting occasionally.
5. Step 5: Transfer chicken and vegetables to a serving platter. Spoon pan juices over top and garnish with remaining parsley. Serve immediately.