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Herb Crusted Chicken on a plate

Herb Crusted Chicken Recipe

Herb crusted chicken is coated with a lemony mustard mixture and then pressed with a Parmesan breading with fresh basil, parsley and thyme. Make ahead and freeze it for an easy and elegant dinner.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 233kcal


  • 1/4 cup lemon juice
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon pepper
  • 1/2 cup Panko breadcrumbs preferably whole wheat
  • 1/2 cup Parmesan cheese grated
  • 2 Tablespoons olive oil
  • 1 Tablespoon parsley chopped
  • 1/4 cup basil leaves cut in thin strips
  • 1 teaspoon fresh thyme
  • 24 ounces chicken breasts boneless, skinless


  • Preheat oven to 350 degrees F.
  • Combine lemon juice, Dijon mustard and pepper in a small bowl and set aside.
  • Combine breadcrumbs, Parmesan cheese, olive oil, parsley, basil, thyme and 2 Tablespoons of the mustard mixture in a separate bowl. Using a fork, combine the ingredients to form a crumbly mixture.
  • Place chicken in baking dish and brush remaining mustard mixture over the chicken. 
  • Using fingertips, press the breading over each chicken breast until completely covered. The bottom is not breaded.
  • Bake uncovered for about 30 minutes or until chicken reaches a temperature of about 165 degrees F.


To make ahead and freeze, assemble, but don't cook the chicken. Freeze in a baking dish that is covered for up to two months. Defrost overnight and cook according to instructions. This is also a great recipe for pork tenderloin or salmon.


Serving: 1g | Calories: 233kcal | Carbohydrates: 5g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 420mg | Potassium: 461mg | Vitamin A: 225IU | Vitamin C: 7mg | Calcium: 121mg | Iron: 1mg