Description
A juicy and tender chicken breast recipe that melts in your mouth, perfect for busy weeknights or special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup buttermilk (or plain yogurt as a substitute)
- ½ cup all-purpose flour (or gluten-free flour)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup unsalted butter
- Fresh herbs for garnish (parsley or thyme)
- 1 teaspoon dried Italian herbs (optional)
- Lemon wedges for serving (optional)
- Hot sauce for a little kick (optional)
Instructions
- Marinate the chicken by combining the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper in a large mixing bowl. Add the chicken breasts and cover. Refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C) and let the marinated chicken sit at room temperature for about 10 minutes.
- Mix the flour with any additional herbs in a shallow dish. Dredge each chicken breast in the seasoned flour, shaking off excess.
- Melt the butter in a large skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side until golden brown.
- Transfer the browned chicken to a prepared baking dish. Pour any leftover butter over the chicken. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Rest the chicken for 5 minutes before slicing. Garnish with herbs and serve with lemon wedges.
Notes
For lighter options, substitute buttermilk with almond milk mixed with vinegar, use skinless chicken thighs, or whole wheat flour instead of all-purpose.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg