Crispy Baked Buttermilk Chicken with Herbs

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

Crispy Baked Buttermilk Chicken with Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Herbs

Savor a delicious twist on a classic favorite with tender, marinated chicken breast coated in a light herb and whole wheat breadcrumb crust. This baked version is crisp on the outside while remaining juicy inside, boasting a delightful fusion of buttermilk tang and aromatic herbs that make every bite a satisfying experience.

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NUTRITION

378kcal
Protein
58.5g
Fat
6.5g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Parsley (chopped)

1 tsp Fresh Thyme (chopped)

1 tsp Fresh Rosemary (chopped)

1 tsp Garlic Powder

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking tray with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with salt, pepper, garlic powder, and the chopped herbs (parsley, thyme, and rosemary). Stir well to infuse the flavors.

  • 3

    Place the chicken breast between two sheets of plastic wrap and gently pound it to an even thickness for uniform cooking.

  • 4

    Submerge the chicken breast in the buttermilk mixture, ensuring it is fully coated. Marinate for at least 30 minutes in the refrigerator.

  • 5

    In a separate shallow dish, spread out the whole wheat breadcrumbs.

  • 6

    Remove the chicken from the marinade, allowing any excess to drip off, then dredge it evenly in the breadcrumbs until a light crust forms.

  • 7

    Place the breadcrumb-coated chicken on the prepared baking tray. Optionally, lightly spray the top with olive oil for extra crispiness.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the crust is golden and crispy.

  • 9

    Let rest for a few minutes before serving to retain its juiciness.

Crispy Baked Buttermilk Chicken with Herbs

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

Crispy Baked Buttermilk Chicken with Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Herbs

Savor a delicious twist on a classic favorite with tender, marinated chicken breast coated in a light herb and whole wheat breadcrumb crust. This baked version is crisp on the outside while remaining juicy inside, boasting a delightful fusion of buttermilk tang and aromatic herbs that make every bite a satisfying experience.

NUTRITION

378kcal
Protein
58.5g
Fat
6.5g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Breadcrumbs

2 tbsp Fresh Parsley (chopped)

1 tsp Fresh Thyme (chopped)

1 tsp Fresh Rosemary (chopped)

1 tsp Garlic Powder

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking tray with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with salt, pepper, garlic powder, and the chopped herbs (parsley, thyme, and rosemary). Stir well to infuse the flavors.

  • 3

    Place the chicken breast between two sheets of plastic wrap and gently pound it to an even thickness for uniform cooking.

  • 4

    Submerge the chicken breast in the buttermilk mixture, ensuring it is fully coated. Marinate for at least 30 minutes in the refrigerator.

  • 5

    In a separate shallow dish, spread out the whole wheat breadcrumbs.

  • 6

    Remove the chicken from the marinade, allowing any excess to drip off, then dredge it evenly in the breadcrumbs until a light crust forms.

  • 7

    Place the breadcrumb-coated chicken on the prepared baking tray. Optionally, lightly spray the top with olive oil for extra crispiness.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the crust is golden and crispy.

  • 9

    Let rest for a few minutes before serving to retain its juiciness.