Preheat your oven to 400°F (200°C).
In a small bowl, combine the olive oil, Dijon mustard, minced garlic, salt, and pepper.
Brush the chicken breasts with the olive oil mixture, ensuring they are well coated.
In a separate bowl, mix together the chopped rosemary, thyme, parsley, and breadcrumbs.
Press the herb and breadcrumb mixture onto the chicken breasts, ensuring an even coating.
Place the chicken breasts on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
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Remove from the oven and let rest for a few minutes before serving.
Variations & Tips
For a gluten-free version, substitute the breadcrumbs with crushed gluten-free crackers or almond flour. You can also experiment with different herbs, such as oregano or basil, to suit your taste preferences. If you prefer a spicier kick, add a pinch of cayenne pepper to the olive oil mixture. For a more robust flavor, marinate the chicken in the olive oil mixture for a few hours before applying the herb crust. This dish can also be made with bone-in chicken pieces, but adjust the cooking time accordingly to ensure they are fully cooked.
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