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Crispy Lemon Herb Chicken Breast – Easy Baked Dinner Recipe

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This crispy lemon herb chicken breast is golden, crunchy on the outside, impossibly juicy inside, and bright with lemon and herbs. It’s fancy enough for guests but easy enough for a random Wednesday, coming together in about 35 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 cup panko breadcrumbs
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons butter, melted
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon paprika (optional)
  • ¼ cup grated Parmesan cheese (optional)
  • ¼ cup all-purpose flour
  • 1 large egg

Instructions

  1. Preheat your oven to 400°F (200°C). Place your oven-safe skillet in the oven while it preheats.
  2. Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness—about ½ inch thick. Season both sides with salt and pepper. Let them sit for 10 minutes at room temperature.
  3. Set up your dredging station: In the first shallow bowl, add ¼ cup of all-purpose flour. In the second bowl, whisk together the lemon juice, melted butter, olive oil, minced garlic, and egg. In the third bowl, combine the panko breadcrumbs, Parmesan cheese (if using), lemon zest, chopped parsley, thyme, rosemary, and paprika. Mix well.
  4. Working with one piece at a time, dredge the chicken in the flour, shaking off any excess. Then dip it into the egg mixture, letting any excess drip off. Finally, press it firmly into the breadcrumb mixture, making sure it’s fully coated on both sides. Place the coated chicken on a plate while you finish the rest.
  5. Carefully remove the hot skillet from the oven (use oven mitts!). Add 1 tablespoon of olive oil to the hot pan and swirl to coat. Place the chicken breasts in the skillet—you should hear a satisfying sizzle. Sear for 2-3 minutes per side, until golden brown. Don’t crowd the pan; work in batches if needed.
  6. Once all the chicken is seared, place the skillet back in the oven. Bake for 12-15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer.
  7. Transfer the chicken to a cutting board and let it rest for 5 minutes before serving.
  8. Slice the chicken against the grain and serve with extra lemon wedges and a sprinkle of fresh parsley.

Notes

Don’t skip the resting step—it allows juices to redistribute. Use a thermometer for perfectly cooked chicken. Let the coating set on a wire rack for 5-10 minutes before searing to help it adhere better. If breadcrumb coating falls off, you may have too much flour or egg—shake off excess before each step.

Nutrition

Keywords: crispy lemon herb chicken, baked chicken breast, easy chicken recipe, weeknight dinner, lemon chicken, herb chicken

Find it online: https://sweetstirring.com/crispy-lemon-herb-chicken-breast-easy-baked-dinner-recipe/