Vintage Herb-Crusted Chicken with Lemon-Butter Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

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 ready in about 43 minutes blends Dried thyme, Dried rosemary, All-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 340 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 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

Instructions

1. 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.
2. 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.
3. Step 3: Transfer skillet to oven and bake for 15 minutes until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
4. 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.