Four-Ingredient Herb-Crusted Chicken Breast

Name: Four-Ingredient Herb-Crusted Chicken Breast
Prep time: 10 min
Cook time: 20 min
Yield: 4

four ingredient chicken breast herbs panko simple crispy healthy dinner

These juicy chicken breasts get a flavorful makeover with a crispy coating made from just panko breadcrumbs, dried herbs, olive oil, and Dijon mustard, creating an elegant yet simple dinner that's ready in under 30 minutes.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 10 Cook: 20

Ingredients

4 pieces (680g)4 pieces (1 1/2 lbs) boneless, skinless chicken breasts
120g1 cup panko breadcrumbs
15ml1 tbsp dried herb blend (Italian seasoning or herbs de Provence)
45ml3 tbsp extra virgin olive oil

Instructions

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
If 4 pieces (680g)4 pieces (1 1/2 lbs) boneless are thick, pound them to an even 2cm (3/4-inch) thickness between plastic wrap for even cooking.
In a shallow dish, combine 120g1 cup panko breadcrumbs, 15ml1 tbsp dried herb blend (Italian seasoning or herbs de Provence), and a generous pinch of salt and black pepper.
Brush 4 pieces (680g)4 pieces (1 1/2 lbs) boneless all over with 45ml3 tbsp extra virgin olive oil, then press firmly into the breadcrumb mixture, coating both sides thoroughly.
Place coated chicken on the prepared baking sheet, leaving space between pieces.
Bake for 18-22 minutes until internal temperature reaches 74°C (165°F) and coating is golden brown and crispy.
Let rest for 5 minutes before slicing and serving.

Ingredients

id: chicken_breasts metric: 4 pieces (680g) imperial: 4 pieces (1 1/2 lbs) name: boneless, skinless chicken breasts
id: panko_breadcrumbs metric: 120g imperial: 1 cup name: panko breadcrumbs
id: dried_herb_blend metric: 15ml imperial: 1 tbsp name: dried herb blend (Italian seasoning or herbs de Provence)
id: olive_oil metric: 45ml imperial: 3 tbsp name: extra virgin olive oil

Instructions

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
If {chicken_breasts} are thick, pound them to an even 2cm (3/4-inch) thickness between plastic wrap for even cooking.
In a shallow dish, combine {panko_breadcrumbs}, {dried_herb_blend}, and a generous pinch of salt and black pepper.
Brush {chicken_breasts} all over with {olive_oil}, then press firmly into the breadcrumb mixture, coating both sides thoroughly.
Place coated chicken on the prepared baking sheet, leaving space between pieces.
Bake for 18-22 minutes until internal temperature reaches 74°C (165°F) and coating is golden brown and crispy.
Let rest for 5 minutes before slicing and serving.

Tips

Even Thickness: Pound chicken to uniform thickness so it cooks evenly. Use a meat mallet or rolling pin between plastic wrap.

Oil Application: Brush olive oil thoroughly over all surfaces - this helps the coating stick and creates a golden crust.

Coating Technique: Press breadcrumb mixture firmly onto chicken to ensure it adheres well and doesn't fall off during baking.

Temperature Check: Use a meat thermometer to ensure chicken reaches 74°C (165°F) for food safety while staying juicy.

Herb Choice: Italian seasoning, herbs de Provence, or a mix of dried thyme, oregano, and basil all work beautifully.

Panko Benefits: Panko creates a lighter, crispier coating than regular breadcrumbs. Don't substitute with fine breadcrumbs.

Make-Ahead: Chicken can be coated up to 4 hours ahead and refrigerated until ready to bake.

Serving Ideas: Slice and serve over salad, with roasted vegetables, or alongside rice pilaf for a complete meal.