The Best Ever Herb-Crusted Chicken Breast

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Coated in a golden herb crust, finished with a lemon-dill sauce that elevates this weeknight dinner to restaurant quality. This American-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, fresh parsley, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 and skinless chicken breasts
• 3 tbsp, finely chopped fresh parsley
• 2 tbsp, finely chopped fresh dill
• 1 tsp lemon zest
• 1 tsp garlic powder
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat chicken breasts dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Place 3 tbsp all-purpose flour in a shallow dish.
2. Step 2: Mix chopped parsley, dill, lemon zest, and garlic powder in a separate bowl. Dredge each chicken breast in flour, shaking off excess, then press both sides into the herb mixture until evenly coated.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook undisturbed for 4 minutes until golden brown and crispy on the bottom.
4. Step 4: Flip chicken, reduce heat to medium, and cook for 6-7 minutes more until internal temperature reaches 165°F and juices run clear.
5. Step 5: Transfer chicken to a plate, leaving drippings in skillet. Add 2 tbsp lemon juice and 1/4 cup heavy cream to skillet, scraping up browned bits. Simmer for 2 minutes until sauce thickens slightly and coats the back of a spoon.
6. Step 6: Pour sauce over chicken breasts and garnish with extra dill. Serve immediately with roasted vegetables or steamed rice.