Crispy 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 Baked Chicken with Herb-Buttermilk Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Herb-Buttermilk Drop Biscuits

Enjoy a hearty meal featuring a tender, crispy baked chicken breast with a light herb-infused panko coating, paired with a soft, flaky herb-buttermilk drop biscuit. The combination delivers a delightful crunch, aromatic herbs, and a comforting biscuit texture that elevates this classic recipe into a balanced, satisfying dish.

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NUTRITION

486kcal
Protein
44.4g
Fat
16.5g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt & Pepper to taste

1/4 cup Whole Wheat Flour (for biscuit)

2 tbsp Buttermilk

1/4 tsp Baking Powder

1/2 tbsp Unsalted Butter

1 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine panko breadcrumbs, garlic powder, paprika, and a pinch of salt and pepper.

  • 3

    Lightly brush the chicken breast with olive oil. Dredge the chicken in the breadcrumb mixture, pressing gently to adhere the coating.

  • 4

    Place the coated chicken breast on the prepared baking sheet and bake for approximately 20-25 minutes or until the internal temperature reaches 165°F.

  • 5

    Meanwhile, in a small bowl, mix the whole wheat flour, baking powder, and finely chopped fresh herbs.

  • 6

    Stir in the buttermilk and melted butter until just combined to form a thick drop biscuit batter.

  • 7

    Using a spoon, drop dollops of the biscuit batter onto a separate, lightly greased mini baking tray (this batch makes about 1 half-sized biscuit per serving).

  • 8

    Bake the biscuit in the oven for 12-15 minutes, or until lightly golden on top.

  • 9

    Remove both the chicken and biscuit from the oven. Let the chicken rest for a few minutes before serving alongside the warm herb-buttermilk drop biscuit.

Crispy 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 Baked Chicken with Herb-Buttermilk Drop Biscuits

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Herb-Buttermilk Drop Biscuits

Enjoy a hearty meal featuring a tender, crispy baked chicken breast with a light herb-infused panko coating, paired with a soft, flaky herb-buttermilk drop biscuit. The combination delivers a delightful crunch, aromatic herbs, and a comforting biscuit texture that elevates this classic recipe into a balanced, satisfying dish.

NUTRITION

486kcal
Protein
44.4g
Fat
16.5g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt & Pepper to taste

1/4 cup Whole Wheat Flour (for biscuit)

2 tbsp Buttermilk

1/4 tsp Baking Powder

1/2 tbsp Unsalted Butter

1 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine panko breadcrumbs, garlic powder, paprika, and a pinch of salt and pepper.

  • 3

    Lightly brush the chicken breast with olive oil. Dredge the chicken in the breadcrumb mixture, pressing gently to adhere the coating.

  • 4

    Place the coated chicken breast on the prepared baking sheet and bake for approximately 20-25 minutes or until the internal temperature reaches 165°F.

  • 5

    Meanwhile, in a small bowl, mix the whole wheat flour, baking powder, and finely chopped fresh herbs.

  • 6

    Stir in the buttermilk and melted butter until just combined to form a thick drop biscuit batter.

  • 7

    Using a spoon, drop dollops of the biscuit batter onto a separate, lightly greased mini baking tray (this batch makes about 1 half-sized biscuit per serving).

  • 8

    Bake the biscuit in the oven for 12-15 minutes, or until lightly golden on top.

  • 9

    Remove both the chicken and biscuit from the oven. Let the chicken rest for a few minutes before serving alongside the warm herb-buttermilk drop biscuit.