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.
Buttermilk and Herb Chicken Breasts recipe

Buttermilk & Herb Chicken Breasts

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 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


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