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Herb-Crusted Chicken Breast with Pan Sauce

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 375°F (190°C).
  2. Season chicken breasts with salt and pepper, then brush with Dijon mustard.
  3. In a shallow bowl, mix breadcrumbs with chopped herbs (parsley, thyme, rosemary).
  4. Press the chicken breasts into the herb breadcrumb mixture to coat well.
  5. Heat olive oil in an oven-safe skillet over medium heat. Sear chicken breasts for 2-3 minutes per side until golden.
  6. Transfer skillet to the preheated oven and bake for 15-20 minutes, or until internal temperature reaches 165°F (74°C).
  7. Remove chicken from skillet and set aside to rest.
  8. Return skillet to stove over medium heat. Add butter, chicken broth, and white wine (if using), scraping up any browned bits.
  9. Simmer for 5-7 minutes until reduced by half, then stir in lemon juice.
  10. 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

Keywords: herb-crusted chicken, chicken with pan sauce, baked chicken breast, elegant dinner

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