Crispy Herb Crusted Chicken Recipe

  • on May 1, 2017
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Crispy Herb Crusted Chicken Recipe

Crispy Herb Crusted Chicken Recipe

Crispy Herb Crusted Chicken Recipe

Crispy Herb Crusted Chicken Recipe

Make this quick and easy weeknight dinner with chicken and herbs in just 30 minutes; this recipe provides a tasty way to use your garden’s fresh herbs; include as many herbs as you like along with the listed ones; the aromatic crusted herbs with tender chicken is sure to win your family’s love;

Recipe Info:

  • Servings: 4
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes


  • 2 skinless and boneless chicken breasts
  • Salt to taste
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons melted butter
  • 1 cup plain dry bread crumbs
  • 1 ½ tablespoon freshly chopped basil leaves or ½ teaspoon dried basil
  • 1 tablespoon freshly chopped parsley leaves or ½ teaspoon dried parsley
  • 1 tablespoon freshly chopped rosemary leaves or ½ teaspoon dried rosemary
  • ½ teaspoon lemon zest (optional)
  • ¼ teaspoon crushed red pepper flakes

Preheat the oven to 350 degrees F. Coat a foil lined baking sheet with non stick cooking spray.

Rinse the chicken under running water; dry off excess with paper towels. Using a sharp knife cut each breast into half lengthwise.

Cover chicken breast piece in a twofold plastic wrap or wax paper; adjust the thickness ½ inch thickness by pounding them with the flat side of a meat mallet. Repeat the process for all pieces.

Place melted butter in a shallow bowl; Add 1 cup plain dry breadcrumbs to a platter along with Salt, ¼ teaspoon black pepper, 1 ½ tablespoon chopped basil leaves, 1 tablespoon chopped parsley leaves 1 tablespoon chopped rosemary leaves, ½ teaspoon lemon zest and ¼ teaspoon crushed red pepper flakes; stir all the ingredients gently to mix.

Working with one at a time, dip chicken breasts in the melted butter; let excess drip off the chicken;

Now dredge both sides of the piece in bread crumb mixture. Lightly press the mixture into it using back side of a wooden spatula and make sure to coat on all sides; repeat the process for remaining breasts.

Arrange all the breaded chicken breasts on the prepared baking sheet; bake at 350 degrees F for 20 minutes until chicken cooks through. Test the doneness of the chicken before removing it from the oven; cut the thickest part of the breast with fork tip or read the internal temperature with a thermometer; ideal temperature should be 160 degrees F.

Take the tray out of the oven when done; transfer to a serving platter; garnish with chopped fresh parsley or basil leaves; serve hot over a bed of rice with green salad on a side.

Notes & Tips:

  • Baking time varies according to the thickness of the chicken.
  • To reduce the cooking time use cutlets instead of breasts.
  • Substitutions: Italian bread crumbs for plain bread crumbs. Olive oil/ egg for melted butter.
  • For a variation, top chicken pieces with shredded cheese in the last five minutes of baking.
  • Use a combination of your favorite herbs along with the listed ones.
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