12 Chicken Breast Recipes That Feed Crowds

The aroma of perfectly seasoned chicken wafting through your kitchen signals the start of a successful gathering. You'll find that cooking for a crowd doesn't have to be stressful when you've got these twelve foolproof chicken breast recipes in your arsenal. From zesty Italian herbs to sweet maple Dijon, each recipe is designed to serve 8-12 people while keeping your prep time manageable. Let's explore how you can transform simple chicken breasts into crowd-pleasing feasts that'll have your guests asking for seconds.

Easy Baked Italian Herb Chicken Breasts

This classic baked chicken breast recipe combines the aromatic flavors of Italian herbs with garlic for a dish that's both simple and satisfying. The olive oil-based marinade ensures the chicken stays moist and tender throughout the cooking process, while the blend of seasonings creates a delicious crust on the exterior.

Perfect for both weeknight dinners and special occasions, this recipe can be easily scaled up or down depending on your needs. The preparation takes minimal effort, letting the oven do most of the work while you attend to other tasks, making it an ideal choice for busy cooks.

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preheat your oven to 375°F (190°C). While the oven heats, mix the olive oil, Italian seasoning, garlic powder, salt, and pepper in a small bowl until well combined.

Pat the chicken breasts dry with paper towels to ensure better seasoning adherence. Place the chicken breasts in a large bowl and pour the seasoned oil mixture over them. Use your hands or tongs to coat each piece thoroughly, ensuring all surfaces are covered with the marinade.

Transfer the chicken to a baking dish, arranging them in a single layer with some space between each piece. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer at the thickest part.

Remove from the oven and let rest for 5-10 minutes before slicing or serving, allowing the juices to redistribute throughout the meat. For optimal results, choose chicken breasts of similar size to ensure even cooking.

If the breasts are particularly thick, consider butterflying them or pounding them to an even thickness. The chicken can be marinated for up to 8 hours in advance, stored in the refrigerator, for enhanced flavor penetration.

Lemon Garlic Grilled Chicken for a Party

Grilled chicken breasts infused with bright lemon and savory garlic create an irresistible combination that's perfect for outdoor gatherings and summer parties. This recipe delivers tender, juicy chicken with a perfectly charred exterior and a burst of Mediterranean-inspired flavors.

The key to this crowd-pleasing dish lies in the marinade, which not only adds flavor but also helps keep the chicken moist during grilling. The acid from the lemon juice tenderizes the meat while the olive oil locks in moisture, resulting in succulent chicken breasts that will have your guests coming back for seconds.

• 12 boneless, skinless chicken breasts
• 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• 8 garlic cloves, minced
• 2 tablespoons dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 lemons, sliced
• Fresh parsley for garnish

In a large bowl, whisk together lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Add the chicken breasts to the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours for maximum flavor.

Preheat your grill to medium-high heat (around 375-400°F). Remove the chicken from the marinade and discard the remaining liquid. Place the chicken breasts on the preheated grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F.

During the last few minutes of cooking, place lemon slices on the grill to char slightly.

Transfer the grilled chicken to a serving platter and let it rest for 5-10 minutes before serving. Garnish with the grilled lemon slices and fresh parsley. The resting period allows the juices to redistribute throughout the meat, ensuring each piece remains moist when served.

When grilling for a large group, consider using a meat thermometer to ensure consistent results across all pieces. If some chicken breasts are significantly thicker than others, pound them to an even thickness before marinating.

For make-ahead convenience, the chicken can be marinated the night before, and if you're serving the dish at room temperature, you can grill it up to two hours in advance.

Honey Mustard Baked Chicken Feast

This delectable honey mustard baked chicken recipe transforms ordinary chicken breasts into a sweet and tangy celebration of flavors. The combination of honey's natural sweetness with mustard's sharp kick creates a perfectly balanced glaze that caramelizes beautifully during baking.

The secret to this crowd-pleasing dish lies in the marinade time and the careful balance of ingredients. While the chicken can be cooked immediately after coating, allowing it to marinate for a few hours intensifies the flavors and ensures the meat stays incredibly moist throughout the cooking process.

• 8 boneless, skinless chicken breasts
• 1/3 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons whole grain mustard
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the Dijon mustard, honey, whole grain mustard, olive oil, minced garlic, rosemary, salt, pepper, and paprika until well combined.

Place the chicken breasts in a large baking dish and pour the honey mustard mixture over them, ensuring each piece is evenly coated.

Bake the chicken uncovered for 25-30 minutes, basting once halfway through cooking. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the top has developed a golden-brown glaze. If desired, broil for the final 2-3 minutes to achieve extra caramelization on top.

After removing from the oven, let the chicken rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness. The natural pan juices can be spooned over the chicken when serving for extra flavor.

For best results, bring the chicken to room temperature 30 minutes before cooking, and pat the breasts dry with paper towels before applying the honey mustard mixture.

If time permits, marinate the chicken for 2-4 hours in the refrigerator, but avoid marinating longer than 8 hours as the mustard's acidity can start to break down the meat's texture.

Greek-Style Sheet Pan Chicken Breasts

Mediterranean flavors transform ordinary chicken breasts into an exceptional meal that captures the essence of Greek cuisine. The combination of lemon, garlic, oregano, and olive oil creates a marinade that infuses the meat with bright, herbaceous notes while keeping it tender and juicy.

This sheet pan method simplifies the cooking process while delivering restaurant-quality results. By roasting the chicken alongside classic Greek ingredients like cherry tomatoes, red onions, and bell peppers, you'll create a complete meal with minimal cleanup. The vegetables caramelize in the chicken's flavorful juices, developing deep, complex flavors.

• 4 boneless, skinless chicken breasts
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 4 garlic cloves, minced
• 2 tablespoons dried oregano
• 1 teaspoon dried thyme
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups cherry tomatoes
• 1 red onion, cut into wedges
• 2 bell peppers, chunked
• 1/2 cup kalamata olives
• 4 ounces feta cheese, crumbled

Preheat your oven to 400°F (200°C). In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, honey, salt, and pepper. Add the chicken breasts to the marinade and coat thoroughly. Let them marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

Arrange the chicken breasts on a large sheet pan. Scatter the cherry tomatoes, red onion wedges, bell peppers, and kalamata olives around the chicken. Drizzle any remaining marinade over the vegetables.

Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly charred. Remove from the oven, sprinkle with crumbled feta cheese, and let rest for 5 minutes before serving.

For best results, bring the chicken to room temperature 30 minutes before cooking if it's been marinated in the refrigerator. To prevent the vegetables from becoming too soft, cut them into similarly sized pieces to ensure even cooking. If you prefer crispier vegetables, consider roasting them on a separate sheet pan, as they may need slightly longer cooking time than the chicken.

Ranch-Seasoned Chicken Party Platter

A ranch-seasoned chicken platter offers a crowd-pleasing option that combines the beloved flavors of ranch seasoning with perfectly cooked chicken breasts. This recipe transforms ordinary chicken into a memorable party dish that's both visually appealing and deliciously satisfying.

The key to this recipe's success lies in creating a flavorful ranch coating that adheres well to the chicken while keeping the meat tender and juicy. By using a combination of dry ranch seasoning and a mayonnaise-based coating, the chicken stays moist during cooking and develops a delectable outer layer that guests will love.

• 8 boneless, skinless chicken breasts
• 2 packets dry ranch seasoning mix
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• Fresh parsley for garnish

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. In a medium bowl, combine mayonnaise, sour cream, one packet of ranch seasoning, and garlic powder, mixing until smooth and well incorporated.

Pat the chicken breasts dry with paper towels and brush them lightly with olive oil. Sprinkle the remaining packet of ranch seasoning, black pepper, and paprika evenly over both sides of the chicken breasts. Next, spread the mayonnaise mixture generously over each piece of chicken, ensuring even coverage.

Place the coated chicken breasts on the prepared baking sheet, leaving space between each piece. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). For extra color, broil for the final 2-3 minutes until the tops are lightly golden.

For the best presentation and serving results, let the chicken rest for 10 minutes before slicing and arranging on a platter. Consider garnishing with fresh parsley and serving at room temperature for optimal flavor.

The chicken can be prepared up to 4 hours in advance and kept covered in the refrigerator – just bring to room temperature 30 minutes before serving.

BBQ Glazed Crowd-Pleasing Chicken

BBQ Glazed Crowd-Pleasing Chicken delivers the perfect combination of sweet, tangy, and smoky flavors that will have your guests coming back for seconds. This recipe transforms ordinary chicken breasts into a mouthwatering main dish that's ideal for backyard gatherings, potlucks, or any large family meal.

The key to this recipe's success lies in its two-step cooking process: first baking the chicken to ensure even cooking, then finishing with a BBQ glaze that caramelizes beautifully. This method prevents the BBQ sauce from burning while ensuring the chicken stays perfectly moist and flavorful throughout.

• 12 boneless, skinless chicken breasts
• 2 cups BBQ sauce
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preheat the oven to 375°F (190°C). Mix olive oil, garlic powder, paprika, onion powder, salt, and pepper in a bowl. Coat each chicken breast thoroughly with this seasoning mixture and arrange them in a single layer on baking sheets lined with parchment paper.

While the chicken begins baking, prepare the BBQ glaze. In a saucepan, combine BBQ sauce, brown sugar, and apple cider vinegar. Simmer over medium heat for 5-7 minutes, stirring occasionally until the mixture slightly thickens and the sugar fully dissolves.

After the chicken has baked for 20 minutes, remove it from the oven and generously brush each piece with the BBQ glaze. Return to the oven and bake for an additional 5-10 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze has caramelized. For extra caramelization, switch the oven to broil for the final 2-3 minutes, watching carefully to prevent burning.

For the best results, let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute. The BBQ glaze can be customized to taste by using different types of BBQ sauce or adjusting the sweet-to-tangy ratio.

To make ahead, prepare the chicken up to the glazing step, then finish with the BBQ sauce just before serving. This helps prevent the sauce from becoming too thick or sticky when reheated.

Mediterranean Chicken With Olives

Mediterranean Chicken With Olives transforms ordinary chicken breasts into a flavorful journey through the Mediterranean, combining the bright flavors of olives, tomatoes, and aromatic herbs. This one-pan dish captures the essence of coastal Mediterranean cuisine while remaining surprisingly simple to prepare.

The key to this recipe's success lies in building layers of flavor, starting with a proper sear on the chicken and gradually incorporating classic Mediterranean ingredients. The combination of briny olives, sweet cherry tomatoes, and fragrant herbs creates a sauce that perfectly complements the tender chicken while keeping it moist throughout the cooking process.

• 4 boneless, skinless chicken breasts
• 1 cup mixed Mediterranean olives, pitted
• 2 cups cherry tomatoes
• 4 cloves garlic, minced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/2 cup white wine
• 2 tablespoons fresh oregano
• 2 sprigs fresh rosemary
• 1 lemon, zested and juiced
• Salt and pepper to taste

Season chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side until golden brown. Remove chicken from the pan and set aside.

Add sliced onions and garlic to the same pan, cooking until softened, about 3-4 minutes. Pour in white wine and scrape up any browned bits from the bottom of the pan. Add chicken broth, cherry tomatoes, olives, oregano, and rosemary sprigs. Bring the mixture to a simmer.

Return the chicken to the pan, nestling it into the sauce. Reduce heat to medium-low, cover, and cook for 15-20 minutes or until chicken is cooked through and registers 165°F on a meat thermometer. In the final minutes of cooking, add lemon zest and juice, adjusting seasoning to taste.

For best results, choose a variety of Mediterranean olives to create a more complex flavor profile. The dish can be made ahead and reheated gently, though the chicken is best served fresh.

If the sauce becomes too reduced during cooking, add additional chicken broth in small amounts to maintain desired consistency.

Teriyaki Party Chicken Breasts

Teriyaki chicken breasts are a crowd-pleasing party favorite that combines the sweet and savory flavors of traditional Japanese cuisine with the convenience of easy preparation. The glazed finish and tender texture make these chicken breasts an impressive centerpiece for any gathering, from casual backyard barbecues to formal dinner parties.

The key to perfect teriyaki chicken breasts lies in the balance of the sauce ingredients and the proper cooking technique. While store-bought teriyaki sauce is convenient, making your own allows you to control the sweetness and saltiness while avoiding preservatives and artificial ingredients. This recipe yields enough to serve 8-10 people and can be easily doubled for larger gatherings.

• 8 boneless, skinless chicken breasts
• 1 cup soy sauce
• 1 cup mirin (sweet rice wine)
• 1/2 cup brown sugar
• 2 tablespoons grated fresh ginger
• 4 cloves garlic, minced
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 2 tablespoons vegetable oil
• Sesame seeds and sliced green onions for garnish

Begin by combining soy sauce, mirin, brown sugar, ginger, and garlic in a medium saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.

In a small bowl, whisk together cornstarch and cold water to create a slurry. Add this mixture to the simmering sauce and cook until thickened, about 2-3 minutes. Remove from heat and let cool to room temperature.

Place the chicken breasts in a large shallow dish and pour half of the teriyaki sauce over them, reserving the other half for basting and serving. Marinate the chicken in the refrigerator for at least 2 hours or up to overnight, turning occasionally to ensure even coating.

Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature.

Preheat the oven to 375°F (190°C). Heat vegetable oil in a large oven-safe skillet over medium-high heat. Remove chicken from marinade and discard the used marinade.

Sear the chicken breasts for 3-4 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes, basting with the reserved teriyaki sauce every 5 minutes, until the internal temperature reaches 165°F (74°C).

For best results, avoid overcooking the chicken as this can lead to dryness. Let the chicken rest for 5-10 minutes before slicing.

The teriyaki sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. For extra flavor, consider adding a tablespoon of sesame oil to the sauce or marinating the chicken with additional aromatics such as sliced onions or citrus zest.

Creamy Parmesan Chicken Bake

Creamy Parmesan Chicken Bake is a luxuriously rich and satisfying dish that transforms ordinary chicken breasts into an indulgent meal. The combination of crispy parmesan coating and creamy sauce creates a perfect balance of textures and flavors that will impress both family and guests alike.

This recipe takes the classic chicken parmesan to new heights by incorporating a velvety cream sauce that keeps the meat moist while adding depth to the overall dish. The result is a restaurant-quality meal that's surprisingly simple to prepare at home, requiring minimal ingredients and basic cooking techniques.

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1½ cups grated parmesan cheese
• 1 cup Italian breadcrumbs
• 2 cups heavy cream
• 4 cloves garlic, minced
• 1 cup chicken broth
• ½ cup butter
• 2 tablespoons Italian seasoning
• Salt and pepper to taste

Preheat your oven to 375°F (190°C). Begin by setting up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of parmesan cheese and breadcrumbs. Dredge each chicken breast in flour, dip in egg, and coat thoroughly with the parmesan-breadcrumb mixture.

Heat butter in a large oven-safe skillet over medium-high heat. Once melted, add the breaded chicken breasts and cook for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, add minced garlic and cook until fragrant, about 30 seconds. Pour in the chicken broth and heavy cream, stirring to combine while scraping any browned bits from the bottom of the pan.

Return the chicken to the skillet, nestling the pieces into the sauce. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly. The internal temperature of the chicken should reach 165°F (74°C).

For the best results, allow the dish to rest for 5-10 minutes before serving. This resting period helps the sauce thicken further and allows the juices to redistribute throughout the chicken. The dish can be served over pasta, rice, or with roasted vegetables, and any leftover sauce makes an excellent topping for sides. If the sauce becomes too thick, thin it out with additional chicken broth or cream.

Fajita-Spiced Chicken for Groups

Transform ordinary chicken breasts into vibrant, Mexican-inspired fare with this crowd-pleasing fajita-spiced chicken recipe. The combination of classic fajita seasonings creates a flavorful and versatile protein that can be served in multiple ways, from traditional fajitas to rice bowls or salads.

This recipe is designed to feed a large gathering while maintaining the authentic taste of restaurant-style fajitas. The key is in the balanced blend of spices and proper marination time, ensuring each piece of chicken stays juicy while developing a delicious seasoned crust during cooking.

• 12 boneless, skinless chicken breasts
• 4 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons oregano
• 2 teaspoons black pepper
• 2 teaspoons salt
• 1/2 cup lime juice
• 1/3 cup vegetable oil

In a large bowl, combine all the dry spices until well mixed. Add the lime juice and vegetable oil to create a paste-like marinade. Place the chicken breasts in the bowl and coat each piece thoroughly with the marinade mixture. Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the meat.

Preheat the oven to 375°F (190°C). Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Arrange the marinated chicken breasts in a single layer on baking sheets, ensuring they don't overlap.

Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). For even cooking, rotate the pans halfway through the cooking time. Let the chicken rest for 10 minutes before slicing against the grain into strips.

For optimal results, consider using a meat thermometer to avoid overcooking, as cooking times may vary depending on the thickness of the chicken breasts. The chicken can be sliced and served immediately or kept warm in a covered dish for up to an hour.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and are excellent for quick fajita wraps or taco salads.

Maple Dijon Chicken Party Tray

Maple Dijon Chicken Party Tray combines the sophisticated flavors of sweet maple syrup and tangy Dijon mustard to create an elegant yet approachable dish perfect for entertaining. The combination yields a glossy, caramelized glaze that transforms ordinary chicken breasts into a memorable centerpiece for any gathering.

This recipe is specifically designed for serving a crowd, with the portions and preparation method optimized for party-sized portions. The maple-Dijon sauce can be prepared in advance, and the chicken can be marinated overnight, making it an excellent choice for hosts who want to minimize day-of preparation while still presenting an impressive dish.

• 12 boneless, skinless chicken breasts
• 1 cup pure maple syrup
• 1/2 cup Dijon mustard
• 1/4 cup whole grain mustard
• 4 tablespoons olive oil
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• Fresh parsley for garnish

Begin by combining maple syrup, both mustards, olive oil, minced garlic, rosemary, salt, and pepper in a large bowl. Whisk thoroughly until the mixture is well combined. Reserve 1 cup of the marinade for basting later, then add the chicken breasts to the remaining marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours or overnight for best results.

Preheat the oven to 375°F (190°C). Remove the chicken from the marinade and arrange the pieces in a single layer on one or two large baking sheets, leaving space between each piece. Discard the used marinade.

Place the chicken in the preheated oven and bake for 15 minutes. After the initial baking period, brush the chicken with the reserved marinade and continue baking for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C). For an appealing finish, broil for the final 2-3 minutes to achieve a golden-brown glaze.

Let the chicken rest for 5-10 minutes before transferring to a serving platter and garnishing with fresh parsley.

For optimal results, bring the chicken to room temperature for 30 minutes before cooking, and use a meat thermometer to ensure proper doneness without overcooking. The maple-Dijon sauce can be made up to three days in advance and stored in an airtight container in the refrigerator.

If preparing for a very large gathering, this recipe can be easily doubled, though you may need to cook in batches to maintain proper spacing between pieces.

Herb-Crusted Chicken Breast Buffet

A well-seasoned herb crust can transform ordinary chicken breasts into an elegant buffet centerpiece that's perfect for any gathering. The combination of fresh and dried herbs creates a flavorful coating that seals in moisture while providing a delightful texture contrast between the crispy exterior and juicy interior.

This recipe yields 8-10 servings of herb-crusted chicken breasts that are ideal for buffet-style service. The key to success lies in the proper preparation of the herb coating and maintaining the right oven temperature to achieve a golden-brown crust without drying out the meat.

• 8 boneless, skinless chicken breasts
• 1 cup fresh breadcrumbs
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons fresh thyme leaves
• 2 teaspoons dried oregano
• 3 cloves garlic, minced
• 1/2 cup Dijon mustard
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten

Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper. In a shallow dish, combine the breadcrumbs, fresh herbs, dried oregano, garlic, salt, and pepper.

In another bowl, whisk together the Dijon mustard, olive oil, and beaten eggs until well combined.

Pat the chicken breasts dry with paper towels to ensure better adhesion of the coating. Dip each chicken breast first in the mustard-egg mixture, allowing excess to drip off, then thoroughly coat with the herb-breadcrumb mixture, pressing gently to adhere. Place the coated chicken breasts on the prepared baking sheet, leaving space between each piece.

Bake for 25-30 minutes, or until the crust is golden brown and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5-10 minutes before slicing and arranging on a serving platter. For buffet service, consider slicing the chicken breasts on a slight diagonal to create attractive, portion-sized pieces.

For the best results, avoid overcrowding the baking sheet, as this can lead to steaming rather than proper crust formation. The herb crust can be prepared up to 8 hours in advance and stored in an airtight container at room temperature. If preparing for a large group, the chicken can be coated and refrigerated for up to 4 hours before baking, but bring to room temperature 30 minutes before cooking for even heat distribution.