Air Fryer Crispy Herb Chicken With Lemon-Dijon Sauce and Roasted Brussels Sprouts

45 min | intermediate | high-protein

Overhead view of a white plate on a marble surface with sliced, golden panko-crusted chicken breast drizzled with creamy lemon-Dijon sauce and sprinkled with herbs, served alongside roasted Brussels sprouts with browned, charred edges.

Recipe by Eunice Published Nov 26, 2025

Prep Time	Cook Time	Total Time
20 min	25 min	45 min

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Introduction

This air fryer crispy herb chicken comes out golden on the outside and juicy inside, with a bright lemon-Dijon drizzle.

Paired with roasted Brussels sprouts, it makes a complete, veggie-packed weeknight dinner that still feels special.

The panko coating, garlic and herb seasoning, and quick buttery pan sauce give you big restaurant flavor with minimal effort.

Sliced herb-crusted chicken breast on a white plate, drizzled with glossy lemon-Dijon butter sauce and sprinkled with chopped parsley, served with roasted Brussels sprouts in the background.

How to Make Air Fryer Crispy Herb Chicken With Lemon-Dijon Sauce and Roasted Brussels Sprouts

Prep mode (keeps screen active)

Preheat oven and air fryer

Preheat your oven to 425°F and line a large sheet pan with parchment paper or foil.
Preheat your air fryer to 375°F for at least 5 minutes so the chicken crisps quickly.
Set up the breading station

Place the flour in one shallow bowl and the beaten eggs in a second bowl.
In a third bowl, mix panko, garlic powder, onion powder, lemon pepper, parsley, paprika, salt, and pepper.
Pat the chicken dry with paper towels so the coating sticks better and crisps in the air fryer.

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Roast the Brussels sprouts

Toss the halved Brussels sprouts with olive oil, salt, and pepper directly on the prepared sheet pan.
Spread them into a single layer, cut sides down, so they brown deeply and cook evenly.
Roast for 20 to 25 minutes, stirring once, until the edges are browned and the centers are tender.
Bread the chicken

Working with one piece at a time, dredge each chicken breast in flour, shaking off any excess.
Dip into the beaten eggs, letting the extra drip back into the bowl.
Press firmly into the seasoned panko on both sides until each piece is fully coated and well covered.
Air fry the chicken

Spray the air fryer basket lightly with olive oil spray so the coating does not stick.
Arrange the breaded chicken in a single layer, leaving a little space around each piece for air flow.
Spray the tops with more olive oil spray so the crumbs turn golden and crunchy.
Air fry for 10 to 12 minutes, flipping halfway, until the chicken is cooked through and crispy.
Check that the thickest part reaches 165°F on an instant-read thermometer before serving.

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Make the lemon-dijon sauce

While the chicken cooks, melt the butter in a small saucepan over low to medium heat.
Whisk in the Dijon, lemon juice, honey, salt, and pepper until the sauce looks smooth and glossy.
Taste and adjust with a little extra honey for sweetness or lemon juice for more tang.
Serve the chicken and sprouts

Slice the crispy chicken breasts if desired and arrange on plates with the roasted Brussels sprouts.
Spoon the warm lemon-dijon sauce over the chicken or serve it on the side for dipping.
Finish with a sprinkle of extra parsley or lemon zest if you like a brighter look.

Substitutions

Swap chicken breasts for boneless skinless chicken thighs: Boneless skinless thighs stay very juicy in the air fryer and are harder to overcook than breasts. You may need a couple extra minutes of cook time, but the herb crust still turns beautifully crisp.
Use gluten-free panko and a cornstarch dredge: For a gluten-free version, replace the flour with cornstarch and use gluten-free panko breadcrumbs. The coating stays light and crunchy, and the cornstarch helps the crumbs cling tightly to the chicken.
Swap Brussels sprouts for broccoli florets: If Brussels sprouts are not a hit at your table, roast broccoli florets with the same oil and seasonings. The broccoli caramelizes nicely at 425°F and gives a slightly sweeter, more kid-friendly flavor.

Tips

Pound the chicken for even cooking: If your chicken breasts are thick, lightly pound them to an even thickness before breading. This helps the crust brown evenly and keeps the meat juicy from edge to center.
Do not overload the air fryer basket: Crowding the chicken blocks hot air circulation and can leave spots of the breading pale or soggy. Cook in batches if needed, keeping finished pieces warm in a low oven.
Use fresh lemon juice for the sauce: Freshly squeezed lemon juice gives a brighter, more complex flavor than bottled juice in this simple sauce. You can also add a little lemon zest for extra citrus aroma.
Salt the sprouts right before roasting: Salt draws moisture out of vegetables, so season the Brussels sprouts just before they go into the oven. This helps you get crisp edges instead of steaming them on the pan.
Warm the sauce gently to keep it silky: Keep the heat low once the butter melts so the sauce stays smooth and does not separate. If it thickens too much, whisk in a teaspoon of warm water to loosen it.

Nutrition Facts ^*

Energy	454	kcal
Protein	44	g
Total Fat	19	g
Carbohydrates	37	g
Dietary Fiber	9	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I tell when the chicken is done without drying it out?: Use an instant-read thermometer and check the thickest part of each piece. When it reaches 165°F, pull the chicken from the air fryer and let it rest a few minutes. Resting lets the juices redistribute so the meat stays moist.
My breading keeps falling off; what am I doing wrong?: Make sure the chicken is very dry before you start, and shake off any excess flour. Press the crumbs firmly onto the surface, then avoid moving the pieces much during the first few cooking minutes. Also, spray with oil instead of brushing, which can drag off the coating.
Can I make this ahead for meal prep?: You can bread the chicken a few hours ahead and keep it covered in the fridge. Roast the sprouts and air fry the chicken fresh, then store leftovers separately for up to three days. Reheat the chicken in the air fryer so the crust crisps again.
What if I do not have an air fryer?: You can bake the breaded chicken on a wire rack set over a sheet pan at 425°F. Spray generously with oil and bake 18 to 22 minutes, flipping once, until the crust is golden. The texture will be slightly less crisp than air fried, but still very satisfying.