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

Enjoy a delightful twist on a classic favorite with tender baked chicken breast marinated in buttermilk and coated in a crunchy, herb-infused panko crust. The savory aroma of fresh herbs blends with the crisp coating for a satisfying, clean indulgence that’s perfect for breakfast, lunch, or dinner.

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NUTRITION

390kcal
Protein
39.8g
Fat
11.2g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Buttermilk

1/3 cup Panko Breadcrumbs

1 tsp Olive Oil Spray

2 tbsp Mixed Fresh Herbs

1 tsp Garlic Powder

Salt & Black Pepper to taste

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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, pour the buttermilk and add half of the mixed herbs, garlic powder, salt, and pepper. Stir to combine.

  • 3

    Place the chicken breast in the buttermilk marinade, ensuring it is well coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In another shallow dish, mix the panko breadcrumbs with the remaining fresh herbs, a pinch more salt, and pepper.

  • 5

    Remove the chicken from the marinade, letting the excess drip off, then press it into the breadcrumb mixture to coat evenly.

  • 6

    Place the coated chicken on the prepared baking sheet. Lightly spray the top with olive oil spray to aid in browning.

  • 7

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

  • 8

    Let the chicken rest for a few minutes before serving, allowing the flavors to settle and the juices to redistribute.

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

Enjoy a delightful twist on a classic favorite with tender baked chicken breast marinated in buttermilk and coated in a crunchy, herb-infused panko crust. The savory aroma of fresh herbs blends with the crisp coating for a satisfying, clean indulgence that’s perfect for breakfast, lunch, or dinner.

NUTRITION

390kcal
Protein
39.8g
Fat
11.2g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Buttermilk

1/3 cup Panko Breadcrumbs

1 tsp Olive Oil Spray

2 tbsp Mixed Fresh Herbs

1 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, pour the buttermilk and add half of the mixed herbs, garlic powder, salt, and pepper. Stir to combine.

  • 3

    Place the chicken breast in the buttermilk marinade, ensuring it is well coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In another shallow dish, mix the panko breadcrumbs with the remaining fresh herbs, a pinch more salt, and pepper.

  • 5

    Remove the chicken from the marinade, letting the excess drip off, then press it into the breadcrumb mixture to coat evenly.

  • 6

    Place the coated chicken on the prepared baking sheet. Lightly spray the top with olive oil spray to aid in browning.

  • 7

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

  • 8

    Let the chicken rest for a few minutes before serving, allowing the flavors to settle and the juices to redistribute.