Vintage Herb-Crusted Chicken with Lemon-Butter Sauce

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

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 drafted and published.

A timeless comfort dish featuring tender chicken breasts coated in a fragrant herb crust and served with a rich lemon-butter sauce, honoring traditional techniques. This American-inspired chicken recipe, ready in about 43 minutes, pairs Boneless chicken breasts, Dried thyme, Dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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: 25 min Cook: 18 min Serves 4 American cuisine 340 cal/serving

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Ingredients

1 lb (450g), pounded to 1/2-inch thickness Boneless chicken breasts
1 tsp Dried thyme
1/2 tsp Dried rosemary
2 tbsp All-purpose flour
3 tbsp Unsalted butter
2 tbsp Lemon juice
1/2 cup Chicken broth
1/2 tsp Salt
1/4 tsp Black pepper

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Instructions

Step 1: Preheat oven to 375°F (190°C). Mix dried thyme, dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper with 2 tbsp all-purpose flour in a shallow dish.
Step 2: Dredge each chicken breast in the flour mixture, pressing gently to adhere. Heat 2 tbsp butter in an oven-safe skillet over medium-high heat until bubbling, then cook chicken for 3-4 minutes per side until golden brown.
Step 3: Transfer skillet to oven and bake for 15 minutes until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
Step 4: Add lemon juice and 1/2 cup chicken broth to the skillet, scraping up browned bits. Simmer for 3 minutes until sauce reduces by half, then stir in remaining 1 tbsp butter until glossy.