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You are here: Home / Main dish / Grilled Herb Crusted Chicken Breast

Grilled Herb Crusted Chicken Breast

March 29, 2016 By Joe 5 Comments

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Yum!  I’m lovin’ grilled chicken…especially when it is super moist and full of flavor.  This herb crusted chicken breast is fantastic.  What makes it good and tasty is not only the spices but the method I used to make this chicken breast.

Grilled herb chicken breast close-up view.

 

Have you noticed that it seems like boneless, skinless chicken breasts seem to be getting bigger all the time?  The breast that I cooked up for this photoshoot was a full 11 ounces of meat.  Enough for MaryJo and me for a meal.  

What this means too is that these thick kinds of breasts can be grilled in a skillet and then finished off in the oven.  I’ve found that when you do your chicken this way, that it stays a lot more moist and tender.

Sliced chicken breast on a plate.

Herb Crusted Chicken Breast

I prepped the chicken by very lightly coating it with olive oil, then adding a little Kosher salt, garlic powder, and herbes de Provence.  Actually, you can pretty much use any savory spices you want.  

The herbes de Provence contains rosemary, fennel, thyme, basil, tarragon, dill, and oregano, so it is a combination of spices I really like.    

I heated up my cast iron grill pan until it was really hot and seared both sides of the chicken for about 4 minutes a side.  I then placed the pan in a preheated 350° oven.  

It took about 12 minutes to get the chicken to register 140° on my instant-read thermometer.

Close-up view of sliced chicken breast.

I then placed the chicken on a cutting board and covered it with foil for about 5 minutes to rest.  Then just carve it up and serve!

This herb crusted chicken tastes similar to the herb crusted chicken at Texas Roadhouse. You would just have to grill and caramelize a lemon to squeeze on for flavor.

Grilled herb crusted chicken breast with broccoli on a plate.

MaryJo and I actually had chicken cooked the same way last night and it was so good I wanted to share it with you.  I fixed some lemon and herb quinoa to go with it, along with the broccoli.

Try this method of cooking your herb crusted chicken breast, especially larger breasts.  It turns out moist and tasty.

And here are a few more tasty recipes to try:

  • Tender beef tips and egg noodles
  • Herb crust pizza with shitake mushrooms
  • Roasted carrots with savory mushrooms
  • Vegetarian spinach potato quiche
  • Honey mustard glazed grilled chicken
chicken breast with broccoli

Grilled Herb Crusted Chicken Breast

 I'm lovin' grilled chicken...especially when it is super moist and full of flavor.  This herb crusted chicken breast is fantastic.  What makes it good and tasty is not only the spices, but the method used to make this chicken breast.
5 from 4 votes
Print Pin Rate
Course: Chicken
Cuisine: American
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 2 servings
Calories: 216kcal
Author: Joe Boyle

Ingredients

  • Boneless , skinless chicken breast, (see notes)
  • 1 tsp olive oil
  • 1 tsp herbes de Provence
  • 1/4 tsp Kosher salt
  • garlic powder
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Instructions

  • Pre-heat oven to 350°
  • Lightly coat chicken breast with olive oil, then sprinkle all sides with salt, garlic powder, and herbes de Provence, (or other spices as desired).
  • Lightly oil a heavy, oven safe skillet, (cast iron grill pan) and heat on burner to medium high to high.
  • Sear each side of the chicken for 3 1/2 to 4 minutes.
  • Place the skillet into the oven and bake the chicken until the internal temperature is 140° as checked by a thermometer, 12 to 14 minutes depending on the thickness of the breasts.
  • Remove the chicken and place on a cutting board or plate and cover with foil to rest 5 minutes.
  • Serve your delicious breast of bird!

Notes

The nutrition information and ingredients quantities are for a chicken breast that was 11 ounces.

Nutrition

Calories: 216kcal

 

Grilled herb crusted chicken. Delicious way to prepare chicken breast. Moist and savory! | joeshealthymeals.com

nutrition label

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Filed Under: Chicken, Main dish, meats

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Reader Interactions

Comments

  1. Amy B

    March 29, 2016 at 10:25 pm

    This looks like a really delicious way for us to use some of our chickens this year!

    Reply
  2. Katy

    March 29, 2016 at 10:06 pm

    Those huge chicken breasts make great leftovers when cooking for one. 😀

    Reply
  3. MaryJo

    March 29, 2016 at 7:54 pm

    5 stars
    Soooo good, and with the broccoli and quinoa, it’s a great dinner.

    Reply
  4. Eileen

    March 29, 2016 at 7:17 pm

    5 stars
    sounds good. Can’t wait to try it!

    Reply
  5. Erin

    March 29, 2016 at 6:30 pm

    Looks great! Can’t wait to try it out!

    Reply

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