Seared Herb Crusted Chicken

Quite often when I know I’m going to have a busy week and not much time (or desire) to cook, I’ll prepare foods in advance. This chicken, coated with dried oregano and thyme is so flavorful and is easy to pair with just about anything I can throw together. It reheats nicely and is good cold or at room temperature.


  • 2 chicken breasts, boneless, skinless
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • salt and pepper
  • 1 tablespoon extra-virgin olive oil
  1. Season chicken breasts on both sides with salt and pepper. In a small bowl combine the oregano and thyme. I use my fingers to sprinkle the herbs on the chicken, and then patting down to help it stay. Coat both sides.
  2. Using a large skillet, cook in olive oil over medium-high heat. Cook 6-7 minutes per side until golden brown and cooked through.
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