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 comforting meal featuring tender, oven-crisp chicken paired with light and fluffy herb-infused buttermilk drop biscuits. The chicken is coated in a delicate layer of panko breadcrumbs and aromatic spices, while the biscuits boast a delightful blend of whole wheat flour, fresh herbs, and a hint of butter. A perfect balance of savory and subtle tangy flavors makes this dish a satisfying choice any time of day.

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NUTRITION

537kcal
Protein
43.2g
Fat
20.2g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Extra Virgin Olive Oil

2 tbsp Panko Breadcrumbs

1/3 cup Whole Wheat Flour

1 tsp Baking Powder

1 tbsp Unsalted Butter

1/4 cup Low-Fat Buttermilk

1 tbsp Fresh Chopped Herbs

Seasonings (Salt, Pepper, Paprika, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line one baking sheet with parchment paper. Place a separate small baking dish or cast iron skillet in the oven for the biscuits.

  • 2

    Pat the chicken breast dry with paper towels. Brush both sides with olive oil and season generously with salt, pepper, paprika, and garlic powder.

  • 3

    Lightly coat the chicken with panko breadcrumbs, pressing gently to adhere. Place the chicken on the prepared baking sheet.

  • 4

    Bake the chicken for about 18-20 minutes or until the interior reaches 165°F and the coating is crispy.

  • 5

    Meanwhile, prepare the herb-butter buttermilk drop biscuits. In a bowl, whisk together the whole wheat flour and baking powder with a pinch of salt.

  • 6

    Cut in the unsalted butter using a fork or pastry cutter until the mixture resembles coarse crumbs.

  • 7

    Stir in the chopped fresh herbs and low-fat buttermilk just until combined; do not overmix to ensure light, fluffy biscuits.

  • 8

    Drop spoonfuls of the biscuit dough onto a lightly greased small baking dish or skillet (lined with parchment if preferred). Space the biscuits about 2 inches apart.

  • 9

    Bake the biscuits in the oven for 12-15 minutes or until golden around the edges.

  • 10

    Remove both the chicken and biscuits from the oven. Serve the crispy baked chicken alongside a warm herb-butter 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 comforting meal featuring tender, oven-crisp chicken paired with light and fluffy herb-infused buttermilk drop biscuits. The chicken is coated in a delicate layer of panko breadcrumbs and aromatic spices, while the biscuits boast a delightful blend of whole wheat flour, fresh herbs, and a hint of butter. A perfect balance of savory and subtle tangy flavors makes this dish a satisfying choice any time of day.

NUTRITION

537kcal
Protein
43.2g
Fat
20.2g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Extra Virgin Olive Oil

2 tbsp Panko Breadcrumbs

1/3 cup Whole Wheat Flour

1 tsp Baking Powder

1 tbsp Unsalted Butter

1/4 cup Low-Fat Buttermilk

1 tbsp Fresh Chopped Herbs

Seasonings (Salt, Pepper, Paprika, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 425°F and line one baking sheet with parchment paper. Place a separate small baking dish or cast iron skillet in the oven for the biscuits.

  • 2

    Pat the chicken breast dry with paper towels. Brush both sides with olive oil and season generously with salt, pepper, paprika, and garlic powder.

  • 3

    Lightly coat the chicken with panko breadcrumbs, pressing gently to adhere. Place the chicken on the prepared baking sheet.

  • 4

    Bake the chicken for about 18-20 minutes or until the interior reaches 165°F and the coating is crispy.

  • 5

    Meanwhile, prepare the herb-butter buttermilk drop biscuits. In a bowl, whisk together the whole wheat flour and baking powder with a pinch of salt.

  • 6

    Cut in the unsalted butter using a fork or pastry cutter until the mixture resembles coarse crumbs.

  • 7

    Stir in the chopped fresh herbs and low-fat buttermilk just until combined; do not overmix to ensure light, fluffy biscuits.

  • 8

    Drop spoonfuls of the biscuit dough onto a lightly greased small baking dish or skillet (lined with parchment if preferred). Space the biscuits about 2 inches apart.

  • 9

    Bake the biscuits in the oven for 12-15 minutes or until golden around the edges.

  • 10

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