Buttermilk Herb Chicken Breasts
Tender, juicy, and irresistibly flavorful, these Buttermilk Herb Chicken Breasts are the perfect way to elevate your weeknight dinner routine! Marinated in a luscious blend of creamy buttermilk, garlic, and fresh herbs like parsley, thyme, and rosemary, the chicken becomes melt-in-your-mouth tender while soaking up rustic, earthy flavors. A touch of paprika and a drizzle of lemon juice add the perfect balance of warmth and brightness. The recipe combines a quick skillet sear for golden, caramelized edges with a gentle oven bake to ensure moist, perfectly cooked chicken every time. With minimal prep and a hands-off cooking process, this easy yet elegant dish is ideal for family meals or entertaining. Pair it with roasted vegetables, fluffy mashed potatoes, or a crisp side salad for a wholesome, flavorful feast everyone will love.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 cups Buttermilk
- 3 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
Instructions
In a large mixing bowl, combine buttermilk, minced garlic, parsley, thyme, and rosemary. Stir well to combine.
Add salt, black pepper, and paprika to the buttermilk mixture and whisk again.
Place the chicken breasts in a large resealable plastic bag or a glass dish. Pour the buttermilk marinade over the chicken, ensuring all the pieces are fully submerged. Seal the bag or cover the dish with plastic wrap.
Refrigerate the chicken for at least 4 hours, preferably overnight, to allow the flavors to meld and the chicken to tenderize.
When ready to cook, preheat your oven to 375°F (190°C).
Remove the chicken from the marinade and let the excess drip off. Pat the chicken lightly with paper towels to remove extra moisture.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken breasts for 2-3 minutes on each side until golden brown.
Drizzle lemon juice over the chicken, then transfer the skillet to the preheated oven.
Bake the chicken for 18-22 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Garnish with additional fresh herbs, if desired, and serve alongside your favorite sides.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 3390 mg | 147% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 24.4 g | ||
| Protein | 230.6 g | 461% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 679 mg | 52% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 843 mg | 18% | |
*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.
