Herb-Crusted Chicken Breasts Brushed with Wisconsin Herb & Cheese Olive Oil Blend

Juicy chicken breasts are coated in seasoned breadcrumbs, tucked under a crisp herb crust, and finished with a savory brush of Wisconsin Cheese & Herb Infused Olive Oil Blend, bringing chive, garlic, parsley, and black pepper into every flavorful bite. It is an easy dinner for a busy weeknight, but it still feels special enough for family dinner or casual entertaining.

Garden Infuzions

Herb-Crusted Chicken Breasts Brushed with Wisconsin Herb & Cheese Olive Oil Blend

Golden herb-crusted chicken breasts get brushed with Wisconsin Cheese & Herb Infused Olive Oil Blend for a savory, garlic-kissed finish that feels cozy, bright, and dinner-worthy.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 boneless skinless chicken breasts (about 1 1/2 pounds)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 cup seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/4 cup Wisconsin Cheese & Herb Infused Olive Oil Blend
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 lemon cut into wedges

Equipment

• 1 Large skillet For browning and finishing the chicken
• 3 Shallow Bowls For the flour, egg, and breadcrumb stations
• 1 Tongs For turning the chicken safely
• 1 Instant-read thermometer For checking doneness
• 1 Cutting board For resting and slicing if desired

Method

 

Instructions

1. Pat the chicken breasts dry and, if needed, pound them to an even thickness.
2. Set up three shallow bowls: one with flour, one with eggs whisked with water, and one with breadcrumbs, Parmesan, salt, black pepper, garlic powder, parsley, and thyme.
3. Dredge each chicken breast in flour, dip into the egg mixture, and press firmly into the breadcrumb mixture to coat both sides.
4. Heat the olive oil and butter in a large skillet over medium heat until the butter melts and the pan looks glossy.
5. Add the chicken breasts and cook for 3 to 4 minutes per side, until the crust is deep golden brown.
6. Reduce the heat to medium-low, brush the tops with the Wisconsin Cheese & Herb Infused Olive Oil Blend, cover loosely, and cook 6 to 8 minutes more until the chicken is cooked through.
7. Transfer the chicken to a plate and rest for 5 minutes before serving with lemon wedges.

Notes

For the best crust, press the breadcrumbs firmly onto the chicken so they adhere well. If you prefer a more baked finish, sear the chicken briefly in a skillet, then finish it in a 400°F oven until cooked through. Serve hot for the crispest texture.

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Recipe Tips

Pound the chicken lightly so the pieces cook evenly and stay juicy. If the breadcrumb coating starts browning too fast, tent the pan loosely with foil for the last few minutes.

Serving Suggestions

Serve this chicken with roasted potatoes, buttered green beans, a simple garden salad, or over creamy mashed potatoes. It also works nicely sliced over rice or tucked into a toasted sandwich roll.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer so the crust stays crisp.

Variations

Swap the chicken breasts for boneless chicken thighs if you want a richer bite. You can also mix a little grated Parmesan into the breadcrumb coating for an even deeper savory finish.

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