Herb Crusted Chicken Breast With Honey Butter



Alright, here is another amazing chicken breast recipe and it is done start to finish in under 30 minutes!  I love boneless chicken breast because there are so many ways to cook them and so many flavor combinations.  This is one of the top recipes for chicken breast in our house. Chicken coated with deliciously seasoned bread crumbs, cooked to perfection and served topped with melted honey butter. The combination is one that will leave you wanting to make it again (maybe even the next day)!




I found this recipe a several years ago on the internet and it was immediately a hit. As usual, I pretty much cooked it as written the first time, but have since changed it up a bit. I changed the cooking method from only pan frying to a combination of pan frying and baking in the oven. I found that the coating was getting way to dark, if not burnt, before the chicken was cooked through while pan frying. I solved this by first browning the chicken in the pan and then finishing it off in the oven.  If you have really thinly filleted chicken breast you may be able to just pan fry. I also changed up the seasoning a bit to our liking. I use homemade seasoned bread crumbs , so I am sure they are a bit different than store bought or your own version, so just adjust the seasoning to your taste. I hope this becomes a favorite in your home!


Herb Crusted Chicken Breast With Honey Butter
Deliciously seasoned chicken breast with honey butter. An amazing combination!
Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
  1. 4 Boneless skinless chicken breast halves (about 6 oz each)
  2. 1/2 cup flour
  3. 2 eggs
  4. 1 cup seasoned bread crumbs
  5. 1 Tbsp of dried parsley
  6. 1/2 tsp poultry seasoning
  7. 1/2 tsp salt
  8. 1/4 tsp garlic powder
  9. 3 Tbsp of butter
Honey Butter
  1. 1/4 cup softened butter
  2. 1/4 cup honey
  1. Preheat oven to 350°.
  2. Place flour in a shallow dish. In a second shallow dish, add eggs and lightly beat. In a third dish, mix bread crumbs, parsley, poultry seasoning, salt and garlic powder.
  3. Dip chicken breast first in flour, shaking off excess. Then dip in egg, allowing excess to drip off. Last dip in breadcrumbs and thoroughly coat.
  4. Melt butter in a large ovenproof skillet over medium heat. Add the chicken breast and cook for 2-4 minutes on each side or until golden brown.
  5. Place chicken in oven and bake until thermometer inserted in thickest part reads 165°, approximately 7-12 min but time will depend on the size of your chicken breast, so keep an eye on it so it doesn't get overbaked.
  6. While chicken is baking stir together the softened butter and honey. (you can also do this ahead of time and refrigerate it)
  7. Serve chicken breast topped with a generous dollop of the honey butter!
  1. You may be able to skip the oven step if your chicken breasts are filleted really thin- they will just need to be cooked 4-5min each side. I just prefer the oven method because I found the coating was getting too dark in the pan before the chicken was cooked through- the oven method solves this issue.
Adapted from Taste of Home
Adapted from Taste of Home
Amy Kay's Kitchen http://www.amykayskitchen.com/

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