Herbed Chicken Breasts
Herbed chicken breasts feature tender, flavorful meat coated with fresh herbs and bread crumbs, then sautéed to perfection, making a delightful main course for any occasion.
Ingredients
Instructions
- In a pie pan, mix bread crumbs, salt, thyme, rosemary, and black pepper.
- Dip each chicken breast in beaten egg and then coat with the bread crumb mixture.
- In a medium skillet, heat salad oil until hot.
- Saute chicken until lightly browned on each side, about 5 minutes per side.
- Add white wine and bring to a boil; reduce heat and simmer until chicken is cooked through.
Tips & Substitutions
To enhance flavor, consider adding minced garlic or fresh herbs like parsley to the bread crumb mixture. If you don't have white wine, chicken broth or water can be used as a substitute. For a crunchier texture, try using panko breadcrumbs instead of soft bread crumbs. Make sure not to overcrowd the skillet while sautéing, as this can prevent proper browning.
Serving Suggestions
These herbed chicken breasts pair beautifully with a side of steamed vegetables or a fresh salad. Consider serving them alongside rice or pasta tossed with olive oil and herbs for a complete meal. For a unique twist, serve with a light sauce made from the drippings and a splash of lemon juice. Explore more American recipes for side ideas.
Storage & Reheating
Leftover herbed chicken breasts can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave it on medium power for a few minutes, but be careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Herbed Chicken Breasts contains roughly 670 calories, with 13g protein, 128g carbohydrates, and 14g fat. It is an excellent source of iron (75% of the Daily Value), vitamin C (69% of the Daily Value), and dietary fiber (63% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken breasts for this recipe?
Yes, you can use skin-on chicken breasts; however, keep in mind that it may take a bit longer to cook through. The skin can add flavor and moisture, but you may want to adjust the cooking time accordingly to ensure the chicken is fully cooked.
What can I substitute for salad oil?
If you don't have salad oil, you can use olive oil or any neutral oil like vegetable or canola oil. For a healthier option, consider using melted coconut oil or avocado oil, which can also add a unique flavor to the dish.
Is there a way to make this dish gluten-free?
Absolutely! To make this recipe gluten-free, substitute regular bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. This will ensure that you can enjoy the same delicious flavors without the gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).