Buttermilk Herb Chicken - Dump and Go Dinner
4
Servings
9
Ingredients
26
Comments
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
26
Comments
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
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
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?
- Combine all ingredients except chicken in mixing bowl.
- 5499974 Upgrade to a paid membership 10080 to unlock all instructions 9894
- 1828865 Upgrade to a paid membership 22766 to unlock all instructions 57975
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 8366856 Upgrade to a paid membership 60877 to unlock all instructions 57939
- 3279512 Upgrade to a paid membership 54443 to unlock all instructions 42305
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine all ingredients into a freezer bag and slightly shake to mix.
- Let sit in refrigerator for at least one hour or up to overnight.
- Discard marinade and cook chicken on grill over medium heat until done, approximately 7-8 minutes on each side.
- Alternatively, you can cook on a greased/oiled skillet. Cook chicken for 5-7 minutes, without moving. Flip and cook another 7 minutes.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 ounces Amount Per Serving
- Calories
- 334
- Total Fat
- 8g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 172mg
- Sodium
- 705mg
- Total Carbohydrates
- 8g
- Fiber
- 1g
- Sugar
- 7g
- Protein
- 53g
- WW Freestyle
- 3
26 Comments
Join the discussionThe 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
.. but how did you cook the asparagus next to the chicken? =P
I cooked the asparagus on the grill drizzled with olive oil and lemon juice just after the chicken was done for about 5 minutes 🙂
I’ve used a similar recipe, but today I added cilantro. Love it!
Had these for dinner tonight (without the asparagus) Super quick and easy!
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!
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.
Can these be baked instead of grilled? I need a new grill & grill pan 🙁
Yes I’ve done them in the oven many times and they’re still delicious!
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
Yes you’d be right that’s an error, it’s 1 T lemon juice to 1 cup milk 🙂
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!
You can also buy powdered buttermilk in the baking section near the powdered milk. We keep it on hand for biscuits!
Sounds delish! Can you out in a crock pot to cook throughout the day??
You definitely could!
Just put the chicken with the marinade in the crockpot? for how long?
If frozen, 6-8 hours. Thawed, 3-4 hours.
Did you use dry or fresh herbs in this recipe?
Jayna – Either will work. Depending on what I have on hand, or in the garden, I have done it both ways.
Does this use ground thyme and rosemary or the leaves? Thank you!!
Hi Lisa, it uses the dried rosemary leaves. Enjoy!
did you use boneless breasts?
Yes- boneless skinless breasts will work.
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
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!
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.