Here’s a Herb-Crusted Chicken Breast with Honey-Garlic Glaze recipe — juicy, flavorful, and perfect for a weeknight or special dinner 🍯🧄🌿
Herb-Crusted Chicken with Honey-Garlic Glaze
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1/2 cup breadcrumbs (panko works best for crunch)
- 2 tbsp grated Parmesan cheese
- 1 tsp dried thyme
- 1 tsp dried rosemary, crushed
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- Salt & black pepper, to taste
- 1–2 tbsp olive oil
For the Honey-Garlic Glaze
- 1/4 cup honey
- 2–3 cloves garlic, minced
- 1 tbsp soy sauce or low-sodium tamari
- 1/2 tsp red pepper flakes (optional)
Instructions
- Preheat oven
- Preheat to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease.
- Prepare herb crust
- In a shallow bowl, mix breadcrumbs, Parmesan, thyme, rosemary, parsley, garlic powder, salt, and pepper.
- Lightly brush chicken breasts with olive oil.
- Press chicken into breadcrumb mixture, coating evenly.
- Bake chicken
- Place chicken on baking sheet.
- Bake 20–25 minutes, until internal temperature reaches 165°F (74°C).
- Make honey-garlic glaze
- In a small saucepan, combine honey, garlic, soy sauce, and red pepper flakes.
- Cook over medium heat 2–3 minutes until slightly thickened.
- Glaze the chicken
- Brush glaze over chicken breasts in the last 5 minutes of baking or drizzle over after baking.
- Let rest 3–5 minutes before serving.
Serving Suggestions
- Serve with roasted vegetables or steamed green beans
- Mashed potatoes or rice work perfectly to soak up extra glaze
- Garnish with fresh parsley or thyme for a pop of color
Tips
- Extra crispy crust: broil the chicken for 1–2 minutes at the end.
- Flavor boost: marinate chicken in a little olive oil, garlic, and herbs for 30 minutes before coating.
- Make-ahead: prepare breadcrumb coating in advance and store in an airtight container.
I can also give you a stovetop version, an air fryer version, or a one-pan meal version with vegetables.
Do you want me to make one of those?
