Freezer Meal Recipes / Dinner / Buttermilk Herb Chicken Breasts

Buttermilk Herb Chicken Breasts

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 Meet The Cook Print
Buttermilk Herb Chicken Breasts

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

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Labels

Nutritional Information

  • 1 serving = 8 ounces
  • 174 Calories
  • 3g Fat
  • 0g Sat Fat
  • 4mg Cholesterol
  • 738mg Sodium
  • 136mg Potassium
  • 13g Carbs
  • 3g Fiber
  • 8g Sugar
  • 24g Protein
  • 4 WW+ Points
  • 4 WW Smart Points

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine all ingredients into a freezer bag and slightly shake to mix.
  2. Let sit in refrigerator for at least one hour or up to overnight.
  3. Discard marinade and cook chicken on grill over medium heat until done, approximately 7-8 minutes on each side.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients except chicken in mixing bowl.
  2. Place chicken into indicated number of freezer bags.
  3. Pour mixture over chicken. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Discard marinade and cook chicken on grill over medium heat until done, approximately 7-8 minutes on each side.

24 Comments

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,
    Holleigh
    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!

  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!

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