Buttermilk Bay Chicken
Tender, flavorful, and irresistibly aromatic, Buttermilk Bay Chicken is the ultimate one-pan meal that’s sure to impress. This recipe combines juicy, bone-in chicken thighs with a tangy buttermilk marinade enriched with garlic and paprika for a bold depth of flavor. Enhanced by the earthy warmth of bay leaves, fresh thyme, and a splash of zesty lemon juice, the dish features a luscious sauce that’s perfect for drizzling over rice, mashed potatoes, or crusty bread. The secret lies in the two-step process: marinating the chicken for optimal tenderness followed by a golden sear and a gentle simmer in a buttery, herbaceous sauce. Whether you’re preparing a comforting family dinner or an elevated weeknight meal, this savory dish is easy to make yet utterly satisfying.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs, bone-in and skin-on
- 1 cup Buttermilk
- 3 cloves Garlic cloves, minced
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Butter, unsalted
- 2 tablespoons Olive oil
- 1 cup Chicken stock
- 3 leaves Bay leaves
- 1 teaspoon Fresh thyme, chopped
- 1 tablespoon Lemon juice
- 1 tablespoon Parsley, chopped (optional, for garnish)
Instructions
In a medium-sized bowl, combine buttermilk, minced garlic, paprika, salt, and black pepper. Mix well.
Place the chicken thighs into the buttermilk mixture, ensuring they are fully coated. Cover the bowl and marinate in the refrigerator for at least 2 hours, or overnight for best results.
When ready to cook, preheat a large skillet over medium heat and add 2 tablespoons of olive oil.
Remove the chicken thighs from the marinade, letting any excess marinade drip off, and place them skin-side down in the skillet. Sear for about 4-5 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
In the same skillet, lower the heat to medium and add 3 tablespoons of butter. Let it melt, then add the bay leaves and chopped thyme, stirring to release their flavors.
Pour in the chicken stock, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Bring the mixture to a simmer.
Return the seared chicken thighs to the skillet, skin-side up. Cover and let simmer for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Once the chicken is cooked, stir in the lemon juice to brighten the sauce. Taste and adjust seasoning with additional salt or pepper if needed.
Remove from heat and garnish with chopped parsley, if desired. Serve warm with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 3243 mg | 141% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 13.6 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 417 mg | 32% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1912 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
