Pan-Seared Herb-Crusted Chicken Breast

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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.

Chicken breast coated in a fragrant herb crust and pan-seared until golden. This American-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken breasts, all-purpose flour, fresh thyme leaves 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: 20 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 (6 oz each) boneless chicken breasts
1/4 cup all-purpose flour
2 tsp, finely chopped fresh thyme leaves
1 tsp, finely chopped fresh rosemary
1/2 tsp garlic powder
1/2 tsp paprika
2 tbsp extra virgin olive oil
2 tbsp butter
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Pat chicken breasts dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Place 1/4 cup all-purpose flour in a shallow dish. Mix in 2 tsp fresh thyme, 1 tsp fresh rosemary, 1/2 tsp garlic powder, and 1/2 tsp paprika.
Step 3: Dredge each chicken breast in the seasoned flour mixture, pressing gently to adhere, then shake off excess.
Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, turning once.
Step 5: Reduce heat to medium, add 2 tbsp butter and 1 tbsp lemon juice, swirling to melt. Baste chicken with butter mixture for 1 minute until sauce thickens slightly and coats the chicken.