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Crispy Mediterranean herb crusted chicken with fresh herbs and lemon

Mediterranean Herb Crusted Chicken Recipe

This Mediterranean Herb Crusted Chicken is a quick, flavorful dinner that tastes straight out of a seaside restaurant. Juicy on the inside and golden-crisp on the outside, it’s made with fresh herbs, lemon, garlic, and olive oil — all in just 30 minutes. Perfect for healthy weeknights or impressing guests with minimal effort.
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Course: Dinner, Main Course
Cuisine: Greek, Italian, Mediterranean
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 345kcal
Cost: $12

Equipment

  • 1 Baking sheet with parchment paper Prevents sticking and makes cleanup easy
  • 1 Meat thermometer Ensures perfectly cooked chicken
  • 2 Shallow Bowls For coating and mixing the crust
  • 1 Small brush Helps apply herb oil evenly
  • 1 Meat mallet Optional, for even thickness

Ingredients

  • 4 pieces Boneless, skinless chicken breasts About 6 oz each
  • 3 tablespoon Fresh oregano Or 1 tablespoon dried
  • 2 tablespoon Fresh thyme leaves Or 1 teaspoon dried
  • 2 tablespoon Fresh basil Finely chopped
  • 4 cloves Garlic Minced
  • 2 whole Lemons Zested and juiced
  • 0.5 cup Panko breadcrumbs Adds crisp texture
  • 0.25 cup Grated Parmesan cheese For savory flavor
  • 6 tablespoon Extra-virgin olive oil Divided; 3 tablespoon for herb oil and 3 tablespoon for baking
  • 1 teaspoon Sea salt
  • 0.5 teaspoon Freshly ground black pepper
  • 0.5 teaspoon Red pepper flakes Optional, for a mild kick
  • 2 tablespoon Honey Optional, adds subtle sweetness
  • Fresh rosemary sprigs For garnish
  • Lemon wedges For serving

Instructions

  • Preheat oven to 400°F and line baking sheet with parchment paper.
  • Mix garlic, herbs, lemon zest, and 3 tablespoon olive oil to make herb oil.
  • Combine breadcrumbs, Parmesan, salt, pepper, and red pepper flakes.
  • Brush chicken with lemon juice and herb oil, then coat in breadcrumb mixture.
  • Place on baking sheet, drizzle remaining olive oil on top.
  • Bake 20–25 minutes until golden and internal temp reaches 165°F.
  • Let rest 5 minutes before serving with lemon wedges.

Notes

Nutrition information is automatically calculated, so it should only be used as an approximation.

Nutrition

Serving: 180g | Calories: 345kcal | Carbohydrates: 8g | Protein: 36g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 98mg | Sodium: 620mg | Potassium: 480mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 12mg | Calcium: 95mg | Iron: 1.4mg