Crispy Oven-Baked Chicken with Herb-Buttermilk Drop Biscuits

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Oven-Baked Chicken with Herb-Buttermilk Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Chicken with Herb-Buttermilk Drop Biscuits

Enjoy a deliciously crispy chicken paired with a tender, herb-infused buttermilk drop biscuit. The chicken is lightly coated and baked to golden perfection while the biscuit offers a comforting, flaky texture with a burst of fresh herbs.

Try 7 days free, then $12.99 / mo.

NUTRITION

427kcal
Protein
35g
Fat
14g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1/3 cup Whole Wheat Flour

1/2 tbsp Unsalted Butter (cold)

1/3 cup Buttermilk

1/2 tsp Baking Powder

1/4 tsp Dried Mixed Herbs

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and rub with olive oil, salt, pepper, and a sprinkle of dried mixed herbs.

  • 3

    Place the chicken on the baking sheet and bake for 18-20 minutes until the chicken is cooked through and lightly crispy.

  • 4

    While the chicken bakes, prepare the drop biscuit dough by combining the whole wheat flour, baking powder, a pinch of salt, and remaining dried herbs in a bowl.

  • 5

    Cut the cold unsalted butter into small cubes and add to the flour mixture. Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.

  • 6

    Pour in the buttermilk and gently mix until a sticky dough forms.

  • 7

    Drop spoonfuls of the dough onto a separate, lightly greased baking sheet, forming 1 biscuit portion.

  • 8

    Bake the biscuits in the preheated oven for 12-15 minutes until they are puffed and lightly golden.

  • 9

    Remove both chicken and biscuits from the oven. Serve the crispy chicken alongside a warm, herb-buttermilk drop biscuit.

Crispy Oven-Baked Chicken with Herb-Buttermilk Drop Biscuits

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Oven-Baked Chicken with Herb-Buttermilk Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Chicken with Herb-Buttermilk Drop Biscuits

Enjoy a deliciously crispy chicken paired with a tender, herb-infused buttermilk drop biscuit. The chicken is lightly coated and baked to golden perfection while the biscuit offers a comforting, flaky texture with a burst of fresh herbs.

NUTRITION

427kcal
Protein
35g
Fat
14g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1/3 cup Whole Wheat Flour

1/2 tbsp Unsalted Butter (cold)

1/3 cup Buttermilk

1/2 tsp Baking Powder

1/4 tsp Dried Mixed Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and rub with olive oil, salt, pepper, and a sprinkle of dried mixed herbs.

  • 3

    Place the chicken on the baking sheet and bake for 18-20 minutes until the chicken is cooked through and lightly crispy.

  • 4

    While the chicken bakes, prepare the drop biscuit dough by combining the whole wheat flour, baking powder, a pinch of salt, and remaining dried herbs in a bowl.

  • 5

    Cut the cold unsalted butter into small cubes and add to the flour mixture. Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.

  • 6

    Pour in the buttermilk and gently mix until a sticky dough forms.

  • 7

    Drop spoonfuls of the dough onto a separate, lightly greased baking sheet, forming 1 biscuit portion.

  • 8

    Bake the biscuits in the preheated oven for 12-15 minutes until they are puffed and lightly golden.

  • 9

    Remove both chicken and biscuits from the oven. Serve the crispy chicken alongside a warm, herb-buttermilk drop biscuit.