Herb-Crusted Chicken Breast

Name: Herb-Crusted Chicken Breast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 Portionen
Ingredients: 4 piece skinless, boneless chicken breast halves (5 ounce); 2 tbsp olive oil; 0.5 tsp coarse sea salt, or to taste; 1 pinch Creole seasoning, or more to taste; 1 tbsp chicken broth or water

Main Course

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Cook Time

25 min

Servings

Difficulty

Easy

Prep Time

10 Min

Description

This herb-crusted chicken breast recipe is a simple and delicious way to enjoy a healthy meal. I've been making this for my family for years, and it's always a hit! The chicken breasts are seasoned with sea salt and Creole seasoning, then baked to perfection. The pan sauce, made with chicken broth and the browned bits from the pan, adds a lovely depth of flavor. It's perfect for a quick weeknight dinner or a casual weekend meal. This recipe is also great for meal prepping, as the chicken can be easily stored and reheated. Enjoy!

Ingredients (5 ingredients)

4 piece skinless, boneless chicken breast halves (5 ounce)
2 tbsp olive oil
0.5 tsp coarse sea salt, or to taste
1 pinch Creole seasoning, or more to taste
1 tbsp chicken broth or water

Preparation (6 steps)

Preheat Oven

Preheat the oven to 400 degrees F (200 degrees C). No Thermomix settings are needed for this step.

Prepare Chicken Breasts

Rub the 4 (5 ounce) skinless, boneless chicken breast halves with 2 tablespoons olive oil. In a small bowl, combine ½ teaspoon coarse sea salt and 1 pinch Creole seasoning. Sprinkle both sides of the chicken breasts with the salt and Creole seasoning mixture. Place the chicken in a broiler pan.

Bake Chicken

Bake in the preheated oven for 10 minutes. Flip the chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). No Thermomix settings are needed for this step.

Prepare Pan Sauce

Remove the chicken to a plate. Pour 1 tablespoon chicken broth into the pan and scrape any browned bits off the bottom with a flat-edged wooden spatula. Add more broth if needed to dislodge the browned bits, but not too much or it will be watery. Transfer the pan sauce to the Thermomix bowl.