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Parmesan crusted chicken breasts with a fresh herb sauce is a wonderful weeknight meal. The parmesan breading keeps the chicken tender, while fresh chives, oregano, and parsley make the lemon butter sauce irresistible.

parmesan crusted chicken breasts with a fresh herb sauce on a plate with broccolini and a fork

I’ve said it before and will probably keep saying it, but fresh herbs really are a game changer.

You really don’t need much to make a quick and fabulous meal. Herb butter makes a lovely sauce. And adding parmesan to the breading makes the chicken extra moist.

plate with parmesan chicken breasts with herb sauce on a plate with broccolini

I don’t like cooking chicken breasts without first cutting them in half lengthwise. I always find that they become dry and rubbery by the time they’re cooked through. Pounding them is extra work, so butterflying and then cutting them in half is my preferred method.

The broccolini was a nice accompaniment, but you could choose any vegetable (and/or mashed potatoes!) and it would be equally delicious.

You may also like my Skillet Chicken Parmesan recipe.

close-up of parmesan crusted chicken breasts with a fresh herb sauce

Hope you enjoy these parmesan crusted chicken breasts with a fresh herb sauce!

Parmesan crusted chicken breasts with a fresh herb sauce makes a wonderful weeknight meal. The parmesan breading keeps the chicken tender, while fresh chives, oregano, and parsley make the lemon butter sauce irresistible.
3 from 1 vote

Parmesan Crusted Chicken Breasts with a Fresh Herb Sauce

Parmesan breaded chicken breasts. Ready in 30 mins.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 2 chicken breasts cut in half lengthwise
  • 2 eggs
  • Flour for dredging
  • Garlic powder
  • Salt & pepper
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup freshly grated parmesan cheese
  • 1 tablespoon olive oil
  • 4 tablespoons butter divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 1 tablespoon fresh chives chopped
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh oregano chopped

Instructions 

  • Prepare three bowls: put eggs (and whisk them with a fork) in a bowl, flour in a bowl, and breadcrumbs and parmesan in the third bowl.
  • Heat olive oil and half the butter in a skillet on medium heat.
  • Prepare chicken by cutting them in half lengthwise (butterfly them then cut them so there's 4 pieces of chicken in total). Sprinkle them with garlic powder and salt and pepper, to taste.
  • Dunk the chicken pieces one by one first in the flour, then the egg, and then the parmesan/breadcrumbs. Once all the pieces of chicken have been breaded, add them to the pan. Cook them for about five to seven minutes per side.
  • While the chicken is cooking, chop the herbs.
  • Once you've cooked the chicken, remove them to a plate and set aside.
  • Add the Dijon mustard, remaining butter, lemon juice, water, and herbs to the skillet. Stir to ensure it's a consistent mixture.
  • Add the chicken back into the pan and cook for a few more minutes until the sauce has slightly thickened and the chicken is cooked through. Take care not to overcook the chicken.
  • Serve immediately with sauce drizzled on top of the chicken.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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4 Comments

  1. 3 stars
    You mention “while fresh chives, oregano, and parsley make the lemon butter sauce irresistible” but no LEMON listed as ingredient or mentioned in the recipe!!

    1. My apologies, Leslie! This was one of my earlier blog posts (from back in 2016) and you’re right, I did forget to add the quantity of lemon juice. I try to check and double check my recipes, but sometimes despite my best efforts an ingredient gets forgotten. I would try 1 tablespoon lemon juice and add more to taste if needed. I updated the recipe.

  2. Chicken breast, parmesan and broccoli are my daughter’s favorites 🙂 I like very much your recipe and I will try it soon. Thank you for sharing 🙂 ❤❤