Elevate your weeknight dinner with this elegant yet easy Herb-Crusted Chicken Breast, finished with a light Dijon cream sauce. It’s beautifully herby, juicy inside, crispy outside, and perfect for anyone following a low-carb, high-protein lifestyle. A true nod to rustic French cooking—without the carbs.
🌟 Top Tip:
Use a meat thermometer! Pull the chicken at 160°F (71°C) and let it rest—it’ll finish at the perfect juicy 165°F (74°C).
🛒 Ingredients for Herb-Crusted Chicken Breast (Serves 4)
For the Chicken:
- 4 boneless, skinless chicken breasts (~1.5 lbs / 680g)
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- Salt and pepper, to taste
Herb Crust:
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- Zest of 1 lemon
Optional Dijon Cream Sauce:
- 1/2 cup (120ml) heavy cream
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- Salt & pepper to taste
To Serve:
- Sautéed green beans, broccoli, or your favorite low-carb side
🔥 How to Make Herb-Crusted Chicken Breast (Step-by-Step)
- Preheat the Oven
Preheat to 400°F (200°C). Line a baking sheet with parchment or foil. - Prep the Chicken
Pat chicken breasts dry. Brush each one with olive oil and Dijon mustard. Season with garlic powder, salt, and pepper. - Make the Herb Crust
In a small bowl, mix parsley, rosemary, thyme, and lemon zest. Press herb mixture firmly onto the top of each chicken breast. - Bake the Chicken
Place on the baking sheet and roast for 20–25 minutes, or until internal temp reaches 165°F (74°C). Let rest 5 minutes before slicing. - Make the Dijon Cream Sauce (Optional)
In a small saucepan over medium heat, stir together cream, Dijon mustard, lemon juice, salt, and pepper. Simmer 3–4 minutes until slightly thickened. - Serve
Plate sliced chicken with your choice of veggie and a drizzle of Dijon sauce.
📊 Nutritional Information (Per Serving with sauce)
- Calories: 340
- Protein: 36g
- Net Carbs: 4g
- Fat: 18g
- Fiber: 1g
💡 Handy Tips
- No fresh herbs? Use 1 tsp each of dried parsley, rosemary, and thyme.
- Pair with mashed cauliflower or ratatouille for a true French bistro experience.
- Leftovers make a great lunch salad topping the next day.
❓ French Chicken FAQs
Q: Can I pan-sear instead of baking?
A: Yes, sear in an oven-safe skillet for 2–3 minutes per side, then finish in the oven.
Q: Is the cream sauce optional?
A: Completely. The herby crust has plenty of flavor on its own.
Q: Can I freeze it?
A: Yes! Freeze cooked chicken (without sauce) for up to 3 months.