Johnson's Herb-Crusted Chicken Breasts

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

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 crunchy herb crust, baked to golden perfection with a lemon-herb pan sauce. This American-inspired chicken recipe, ready in about 37 minutes, pairs chicken breasts, all-purpose flour, paprika 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: 22 min Serves 4 American cuisine 380 cal/serving

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Ingredients

4 (6 oz each), boneless and skinless chicken breasts
1/2 cup all-purpose flour
1 tbsp paprika
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
3 tbsp olive oil
1, zested and juiced lemon
1/4 cup chicken broth
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 400°F. Place 1/2 cup all-purpose flour in a shallow dish, then mix in 1 tbsp paprika, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 2: Dredge each 6 oz chicken breast in the flour mixture, pressing gently to adhere, then place on a parchment-lined baking sheet. Brush with 3 tbsp olive oil.
Step 3: Bake at 400°F for 20-22 minutes until internal temperature reaches 165°F and edges are golden brown.
Step 4: While chicken bakes, heat 1 tbsp olive oil in a skillet over medium heat. Add lemon zest and juice, 1/4 cup chicken broth, and 2 tbsp chopped parsley, simmering for 3 minutes until slightly thickened. Pour over baked chicken.