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Herbed Chicken Breasts

 Herbed Chicken Breasts
“I love this recipe because it’s quick and makes a great presentation,” writes Mary Kay Dixson from Catlin, Illinois. ”I have a large pot of herbs in my kitchen. A few snips here and there turn an ordinary dish into something extraordinary.”
4 ServingsPrep/Total Time: 30 min.


  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/2 teaspoon lemon-pepper seasoning
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 cup chicken broth
  • 1/2 cup minced fresh parsley
  • 3 tablespoons minced chives
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt


  • Flatten chicken to 1/4-in. thickness; sprinkle with lemon-pepper. In
  • a large skillet, saute chicken in 1 tablespoon each oil and butter
  • for 6-7 minutes on each side or until juices run clear. Remove and
  • keep warm.
  • Add lemon juice and mustard to the skillet; whisk until smooth. Whisk
  • in broth, herbs, garlic, salt, and remaining oil and butter; simmer
  • for 1 minute. Spoon over chicken. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 158 calories,

2 of 2

Herbed Chicken Breasts (continued)

Nutritional Facts: 14 g fat (5 g saturated fat), 35 mg cholesterol, 553 mg sodium, 2 g carbohydrate, trace fiber, 8 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.