Chicken Breast with Herb Crust

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel and mash the 2 garlic cloves.
In a bowl, mix the mashed garlic, 4 tablespoons breadcrumbs, 2 teaspoons mustard, 150 g yogurt, salt, and pepper.
Wash the 4 parsley stalks, 1 rosemary sprig, and 4 thyme stalks. Finely chop all herbs and stir into the yogurt mixture.
Preheat the oven to 200 °C (392 °F); if using convection mode, set to 180 °C (356 °F).
Rinse the 4 chicken breasts under cold water and pat dry with paper towels.
Rub the underside of each chicken breast thinly with the herb paste and place on a tray lined with aluminum foil.
Spread the top of each chicken breast thickly with the remaining herb paste. Refrigerate for up to 15 minutes before baking.
Bake for 30 minutes until the chicken reaches an internal temperature of 74 °C (165 °F).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.