Tender, juicy chicken breasts are seasoned with herbs and pan-seared until golden, then finished with a butter-based pan sauce that’s rich with garlic and fresh herbs.
Why You’ll Love This Recipe
This recipe delivers incredible flavor with just a few ingredients. The chicken remains juicy while the pan sauce enhances every bite with savory, herby goodness.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
• Boneless, skinless chicken breasts
• Olive oil
• Garlic cloves
• Butter
• Fresh herbs (thyme, rosemary, parsley)
• Lemon juice
• Salt and pepper
• Red pepper flakes (optional)
directions
Season chicken on both sides. Sear in olive oil until golden and cooked through. Remove chicken and reduce heat. Add butter and garlic to the same pan, followed by herbs and lemon juice. Stir and return chicken to coat in sauce.
Servings and timing
Serves 4. Prep time: 10 minutes. Cook time: 20 minutes.
Variations
• Use bone-in chicken for deeper flavor.
• Add a splash of white wine to the sauce.
• Include mushrooms or shallots in the pan for extra depth.
storage/reheating
Store in an airtight container in the refrigerator for 3 days. Reheat gently in a skillet to preserve texture.
FAQs
How do I avoid drying out the chicken breast?
Do not overcook—use a meat thermometer and remove when internal temperature reaches 165°F.
Can I bake the chicken instead of pan-searing?
Yes, but you will need to make the sauce separately on the stovetop.
Is it okay to use dried herbs?
Yes, but fresh herbs provide better flavor. Use about 1/3 the amount if using dried.
What oil is best for searing?
Use olive oil or avocado oil for a good sear and flavor.
Can this be made dairy-free?
Yes, substitute plant-based butter and avoid cream-based sauce variations.
What sides pair well with this?
Mashed potatoes, roasted vegetables, or a crisp salad work well.
Can I freeze this dish?
Yes, but the sauce may separate. Reheat gently with extra butter or broth.
How thick should the sauce be?
It should coat the back of a spoon but still be pourable.
Can I meal prep this chicken?
Yes, it holds up well in the fridge and reheats easily.
How do I add more flavor to the sauce?
Deglaze with wine or broth, and finish with extra herbs or a touch of mustard.
Conclusion
A simple yet elegant chicken dish that’s perfect for a weeknight dinner or special occasion.
PrintHerb-Crusted Chicken Breast with Pan Sauce
Herb-Crusted Chicken Breast with Pan Sauce is a flavorful and elegant dish featuring juicy chicken breasts coated in a fragrant herb crust, seared to golden perfection and served with a rich, savory pan sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main
- Method: Baked, Seared
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1/4 cup white wine (optional)
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper, then brush with Dijon mustard.
- In a shallow bowl, mix breadcrumbs with chopped herbs (parsley, thyme, rosemary).
- Press the chicken breasts into the herb breadcrumb mixture to coat well.
- Heat olive oil in an oven-safe skillet over medium heat. Sear chicken breasts for 2-3 minutes per side until golden.
- Transfer skillet to the preheated oven and bake for 15-20 minutes, or until internal temperature reaches 165°F (74°C).
- Remove chicken from skillet and set aside to rest.
- Return skillet to stove over medium heat. Add butter, chicken broth, and white wine (if using), scraping up any browned bits.
- Simmer for 5-7 minutes until reduced by half, then stir in lemon juice.
- Serve chicken breasts drizzled with the pan sauce.
Notes
- You can substitute dried herbs if fresh are not available, but reduce the amount by half.
- For a gluten-free version, use gluten-free breadcrumbs.
- White wine can be replaced with additional chicken broth if preferred.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 430
- Sugar: 1g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 135mg