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Crispy Herb-Crusted Chicken Recipe Easy Perfect Spring Vegetable Meal

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A quick and easy crispy herb-crusted chicken served with a vibrant medley of fresh spring vegetables, perfect for light yet satisfying spring meals.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 1 cup panko breadcrumbs
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp garlic powder
  • 1 tsp lemon zest
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten (room temperature)
  • 2 tbsp olive oil (for searing)
  • 1 cup snap peas, trimmed
  • 1 cup baby carrots, sliced lengthwise
  • 1 cup asparagus tips, cut into 2-inch pieces
  • 1 small fennel bulb, thinly sliced (optional)
  • 2 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • Salt and pepper, to taste

Instructions

  1. In a shallow bowl, combine 1 cup panko breadcrumbs, chopped parsley, thyme, rosemary, garlic powder, lemon zest, salt, and pepper. Mix well.
  2. Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper. Pound to an even thickness of about 1 inch if needed.
  3. Dip each chicken breast into the beaten eggs, letting excess drip off, then press firmly into the herb breadcrumb mixture, coating all sides. Set aside.
  4. Heat 2 tablespoons olive oil in a skillet over medium-high heat until shimmering. Add chicken breasts and cook 3-4 minutes per side until golden brown and crispy.
  5. Transfer seared chicken to a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 12-15 minutes until internal temperature reaches 165°F (74°C).
  6. While chicken bakes, melt 2 tablespoons butter in a large pan over medium heat. Sauté baby carrots and fennel for about 4 minutes, then add snap peas and asparagus and cook 3-4 minutes until tender-crisp. Season with salt, pepper, and lemon juice.
  7. Remove chicken from oven and let rest for 5 minutes. Serve alongside warm spring vegetables, garnished with extra fresh herbs if desired.

Notes

Pat chicken dry before coating to help crust stick. Use a meat thermometer to ensure chicken reaches 165°F. Keep oil hot for perfect sear. Avoid crowding pan. For gluten-free, substitute panko with crushed gluten-free crackers or almond flour. Butter can be replaced with olive oil for dairy-free option. Rest chicken 5 minutes before serving to lock in juices.

Nutrition

Keywords: crispy chicken, herb crust, spring vegetables, easy chicken recipe, healthy chicken, panko crust, quick dinner

Find it online: https://hungermind.com/crispy-herb-crusted-chicken-recipe-easy-perfect-spring-vegetable-meal/