Description
A bright, savory chicken dish with a crunchy herb crust and lemony punch, perfect for weeknights or barbecues.
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup packed fresh parsley
- 2 tbsp fresh oregano
- 1 tbsp fresh thyme leaves
- 1/2 cup panko breadcrumbs
- 2 cloves minced garlic
- 1 tbsp lemon zest
- 3 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Flatten chicken breasts to an even 1/2–3/4 inch thickness.
- In a food processor, pulse parsley, oregano, thyme, panko, garlic, lemon zest, olive oil, Dijon mustard, salt, and pepper until crumbly.
- Brush each chicken breast with Dijon mustard and press the herb crust onto one side.
- Chill chicken breasts for 10–15 minutes to set the crust.
- Preheat grill to medium-high (about 400°F / 200°C).
- Grill crust-side down for 4–6 minutes until browned, then flip and cook for an additional 3–6 minutes until internal temperature reaches 165°F (74°C).
- Rest chicken for 5 minutes before slicing.
Notes
For best results, use a digital thermometer to avoid overcooking and ensure juiciness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean