How to make Herb Crusted Chicken -

Parsley coated chicken baked and served with peach sauce This one-dish dinner is a dream come true on a busy weeknight. the flavor of the Herb Crusted Chicken is as tasty as it is pretty! It's an easy recipe for holidays and special occasions!

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Chicken Breast (चिकन ब्रेस्ट ), Refined Flour

Cuisine : Fusion

Course : Main Course Chicken

For more recipes related to Herb Crusted Chicken checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Dum Ka Murgh Chicken And Spinach Casserole Khow Suey - SK Khazana Chicken Scallopini

Herb Crusted Chicken

Herb Crusted Chicken Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Herb Crusted Chicken Recipe

  • Chicken Breast 4

  • Refined Flour 1/2 cup

  • Salt to taste

  • Black peppercorns 1 teaspoon

  • Olive oil 5 tablespoons

  • Butter 1 tablespoon

  • Red wine 1/2 cup

  • Fresh peaches pureed 4

  • Fresh parsley pureed 1/2 cup

  • Fresh bread crumbs 1/2 cup

  • Red capsicum diced 1 measures

  • Yellow capsicum diced 1 measures

  • Green capsicum diced 1 medium

  • Lemon juice 2 tablespoons

  • Garlic chopped 3-4 cloves

  • Fresh parsley for garnish


Step 1

In a dish mix maida with salt and pepper. Roll chicken breasts in this mixture and set aside.

Step 2

Heat two tablespoons of olive oil (garlic flavoured, if available) in a pan.

Step 3

Shallow fry chicken breasts on medium heat, turning them over for even browning.

Step 4

Heat butter in another pan. Add red wine and peach puree and cook for five minutes till it thickens.

Step 5

Set aside. Preheat oven to 200° C.Take a baking tray and grease it.

Step 6

Arrange fried chicken breasts on it. Spread parsley puree thickly on the chicken breasts.

Step 7

Drizzle with one tablespoon of olive oil. Sprinkle breadcrumbs, salt, pepper and one more tablespoon of olive oil.

Step 8

Bake chicken at 200° C for ten minutes. In the pan in which the chicken has been fried and removed, pour the remaining olive oil.

Step 9

Sauté coloured capsicums for two to three minutes and add chopped garlic, salt and pepper. Arrange chicken on a serving platter.

Step 10

Pour peach sauce on one side and arrange coloured peppers on the other.

Step 11

Serve hot garnished with a sprig of parsley.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.