Buttermilk Mushroom Baked Chicken Breasts
Elevate your weeknight dinner with this irresistible Buttermilk Mushroom Baked Chicken Breasts recipe! Marinated in tangy buttermilk infused with garlic, paprika, and onion powder, the chicken breasts are seared to golden perfection before being baked in a rich, velvety mushroom sauce. Featuring sautéed cremini mushrooms, a hint of thyme, and a touch of Parmesan cheese, this dish delivers comfort and elegance in every bite. Perfectly juicy and bursting with flavor, this one-skillet wonder is ideal for serving over fluffy rice, creamy mashed potatoes, or with crusty bread to soak up all that luscious sauce. Ready in just under an hour, it's a restaurant-quality meal that's as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 cups Buttermilk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves Garlic cloves, minced
- 10 ounces Cremini mushrooms, sliced
- 1 tablespoon All-purpose flour
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Submerge chicken breasts in the mixture and cover. Refrigerate for at least 2 hours or overnight for best results.
Preheat your oven to 375°F (190°C). Remove the chicken breasts from the buttermilk marinade and pat them dry with paper towels. Discard the remaining marinade.
Season the chicken with the remaining salt and black pepper on both sides.
In an oven-safe skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and cook until fragrant, about 1 minute.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes until they are golden and softened.
Sprinkle the flour over the mushrooms and stir to combine. Cook for 1 minute to remove the raw taste of the flour.
Gradually whisk in the chicken broth, making sure to scrape any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly thickened.
Stir in the heavy cream, thyme, and Parmesan cheese. Simmer for another 2 minutes until the sauce is smooth and creamy.
Return the seared chicken breasts to the skillet, nestling them into the mushroom sauce. Spoon some of the sauce over the chicken.
Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Garnish with fresh parsley, if desired, and serve warm with your choice of sides such as rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 7.8 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 244 mg | 19% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 968 mg | 21% | |
*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.
