Heart-Healthy Buttermilk Chicken
Transform your weeknight meals with this irresistible Heart-Healthy Buttermilk Chicken recipe, a guilt-free spin on a timeless comfort food classic. Tender, skinless chicken breasts are marinated in a tangy, flavorful blend of low-fat buttermilk, lemon juice, garlic, and aromatic herbs like thyme and oregano, ensuring every bite is infused with taste and moisture. Coated in wholesome whole wheat breadcrumbs and baked to crispy perfection, this oven-baked creation skips the frying while delivering a golden, crunchy crust. Easy to prepare in just 45 minutes, this dish is ideal for health-conscious home cooks seeking a quick, nutritious dinner option packed with lean protein. Garnished with fresh parsley for a delightful finishing touch, this recipe pairs beautifully with roasted vegetables or a crisp green salad. For those looking for a delicious way to enjoy heart-friendly chicken, this recipe is pure perfection!
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Recipe Information
Ingredients
- 4 pieces Skinless chicken breasts
- 1 cup Low-fat buttermilk
- 2 tablespoons Lemon juice
- 3 cloves Garlic, minced
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
- 1 cup Whole wheat breadcrumbs
- Olive oil cooking spray
- 2 tablespoons Chopped parsley
Instructions
In a large bowl, combine the low-fat buttermilk, lemon juice, minced garlic, paprika, dried thyme, dried oregano, and ground black pepper.
Add the skinless chicken breasts to the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 1 hour, up to overnight for best results.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread the whole wheat breadcrumbs on a large plate.
Remove the chicken breasts from the marinade, shaking off any excess buttermilk, and coat each breast evenly in the breadcrumbs.
Place the breaded chicken on the prepared baking sheet and lightly spray each piece with olive oil cooking spray to help crisp the coating during baking.
Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the coating is golden brown. The internal temperature should reach 165°F (74°C).
Remove from the oven and let the chicken rest for a few minutes before serving.
Garnish with chopped parsley before serving for added freshness and flavor.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 1580 mg | 69% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 17.2 g | ||
| Protein | 241.3 g | 483% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 497 mg | 38% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2666 mg | 57% | |
*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.
