Buttermilk Herb Chicken - Dump and Go Dinner

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Buttermilk Herb Chicken - Dump and Go Dinner

The Cook
4 Servings
9 Ingredients

Who doesn’t love an easy chicken recipe? Whether you grill, cook in a pan, or bake it this Buttermilk Herb Chicken is a definite crowd pleaser and TIME SAVER!

4 Servings
9 Ingredients


  • 1 cup Buttermilk
  • 1 tablespoon Honey
  • 1 teaspoon Thyme, Dried
  • 1 tablespoon Rosemary, Dried
  • 1 teaspoon Sage, Dried
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • 1 tablespoon Dijon Mustard
  • 2 pounds Chicken, Boneless Breasts



  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions


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Make It Now Cooking Directions

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Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
8 ounces
Amount Per Serving
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
WW Freestyle
Diabetic Exchanges: 0 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
0 Veg
7 Lean Meat


Join the discussion
  1. 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

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

  2. 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?Thanks!

    1. 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.

  3. 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

      1. 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!

        1. You can also buy powdered buttermilk in the baking section near the powdered milk. We keep it on hand for biscuits!

  4. I like the premise of making one-serving meals for seniors. The problem with the recipes is that there are no directions for thawing/cooking in one step like a TV dinner.We must assume that the senior is not a cook and/or is not capable of multi-step preparations. They need to thaw/warm by throwing the meal in the microwave, setting the time (hopefully not a combination of times and cooking levels), and having it be ready. Saying “thaw” and then “warm up” doesn’t help them. Please consider adding microwave thaw/warm instructions to the recipes so they truly are ready to go when the senior gets them out of the freezer.Thanks,Malcolm

    1. Thank you Malcolm for your suggestions. We rely on feedback from our readers and members to make changes that directly benefit you, so we greatly appreciate you taking the time to share!

    2. If you search the recipes section on “Cooking Day Prep” Click no cook you will find all recipes that are fully cooked and can be made into single serve TV type dinners. This is what I do for our lunches. Add some canned beans, corn or frozen veggies with a pat of butter. A roll or other side that is easy to remove before warming like applesauce or fruit cup.

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