Buttermilk and Herb Chicken Breasts

    Fresh herbs retain much of their flavor in the freezer, making them great tools for infusing chicken breasts with vibrancy after a deep freeze.
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    Buttermilk and Herb Chicken Breasts recipe

    Buttermilk & Herb Chicken Breasts

    • Duration
    • Cook Time
    • Prep Time
    • 6Servings

    Ingredients

    • 1 cup whole buttermilk
    • 2 tbsp Dijon mustard (TRY: Woodstock Organic Dijon Mustard)
    • 2 tbsp each minced fresh rosemary, chives and thyme
    • 3 cloves garlic, minced
    • 1 tsp sweet paprika
    • 1/2 tsp ground black pepper
    • 1/4 tsp sea salt
    • 6 5-oz boneless, skinless chicken breasts

    Preparation

    1. In a large bowl, whisk together all ingredients except chicken. Transfer marinade to a large zip-top freezer bag and add chicken. Seal bag, removing as much air as possible. Massage chicken mixture to evenly distribute marinade; place bag flat on a freezer shelf. Freeze for up to 2 months.

    2. To cook: Remove bag of frozen chicken from freezer and place on a large dish; thaw in fridge, 24 hours.

    3. Preheat oven to 375°F. Remove chicken from marinade and arrange on a parchment-lined baking sheet; discard remaining marinade. Bake chicken until juices run clear and an instant-read thermometer inserted into thickest part of chicken reads 165°F, 20 to 25 minutes. 

    Nutrition Information

    • Serving Size: 1 breast
    • Calories: 159
    • Carbohydrate Content: 1 g
    • Cholesterol Content: 79 mg
    • Fat Content: 4 g
    • Protein Content: 29 g
    • Saturated Fat Content: 1 g
    • Sodium Content: 114 mg

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