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Buttermilk Herb Chicken Breasts

Who doesn’t love an easy chicken recipe? Whether you grill, cook in a pan, or bake it this chicken is a definite crowd pleaser and TIME SAVER! You can cut it up in to strips and cook up a bunch to keep for salads, wraps or lunches during the week.

Buttermilk Herb Chicken Breasts


Kelly @ onceamonthmeals.com


  • 1 cup buttermilk (see note below to make your own)
  • 1 tablespoon honey, preferably local
  • 1 teaspoon thyme, dried
  • 1 tablespoon rosemary, dried
  • 1 teaspoon sage, dried
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 2 pounds Chicken breasts, preferably organic


Combine all ingredients into a freezer bag slightly shake to mix, and let sit in refrigerator for at least one hour or up to overnight. Heat grill or pan to medium heat, discard marinade and cook chicken until done.

Freezing Directions:

Combine all ingredients into a freezer bag slightly shake to mix, and place into freezer until ready to serve. To Serve: Thaw in refrigerator. Heat grill or pan to medium heat, discard marinade and cook chicken until done.

**Note: A good substitute for buttermilk is 1 tablespoon lemon juice in 1 cup milk let sit for about five minutes then incorporate. Here are a few other suggestions too. Enjoy!

Servings: 6-8 people

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21 Responses to “Buttermilk Herb Chicken Breasts”

  1. Miz Helen says:

    The combination of the buttermilk and those wonderful herbs make this a delicious recipe. It just looks awesome and one that we would really enjoy! Thank you so much for sharing with Full Plate Thursday, have a great week end and come back soon!
    Miz Helen

  2. Katherine says:

    .. but how did you cook the asparagus next to the chicken? =P

    • Kelly says:

      I cooked the asparagus on the grill drizzled with olive oil and lemon juice just after the chicken was done for about 5 minutes :)

  3. wendy says:

    I’ve used a similar recipe, but today I added cilantro. Love it!

  4. Mackenzie says:

    Had these for dinner tonight (without the asparagus) Super quick and easy!

  5. [...] Chicken with Lemon-Garlic Green Beans is replaced with Buttermilk Herb Chicken Breasts mainly because I don’t have any bone-in, skin-on chicken breasts in the freezer, otherwise [...]

  6. pgar says:

    I’m new at the whole cooking thing so:

    – if I’m freezing them, I freeze them uncooked and then cook them? Is
    there a way to freeze them after cooking them instead? (I’m thinking of the toddler chicken bites from the May 2012 baby menu).

    – approximately how long will these take to cook?


    • Kelly says:

      Yes you freeze them uncooked and thaw and then cook. You can freeze them after cooking if you’d like then just reheat. See directions for cooking time.

  7. Rachelle says:

    Can these be baked instead of grilled? I need a new grill & grill pan :(

  8. Holleigh says:

    Thank you so much! I can’t wait to try this recipe tonight!

    Quick question – Why do you say “So in this recipe you’d use 1/2 tablespoon with 1/2 cup milk” when the ingredient list calls for 1 cup of buttermilk.

    Unfortunately, I don’t have any buttermilk on hand, so I wanted to double-check with you if I should use 1/2 or 1 cup of buttermilk substitute.

    Thank you,
    Kansas City, MO

    • Kelly says:

      Yes you’d be right that’s an error, it’s 1 T lemon juice to 1 cup milk :)

      • Holleigh says:

        Thanks Kelly!
        Just wanted to make sure I didn’t mess anything up…. which I do quite frequently when it comes to recipes!
        I can’t wait to try it!
        Thanks again!

  9. Nicole says:

    Sounds delish! Can you out in a crock pot to cook throughout the day??

  10. Jayna says:

    Did you use dry or fresh herbs in this recipe?

  11. lisa says:

    Does this use ground thyme and rosemary or the leaves? Thank you!!

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