How to Make Chicken Breasts with Buttermilk - A Step-by-Step Guide

There's something about buttermilk that can take a simple chicken breast and turn it into a tender, flavorful masterpiece. The tangy and slightly acidic flavor of buttermilk helps to tenderize the chicken while also infusing it with a subtle richness that elevates the dish to a whole new level. Whether you're a seasoned home cook or just starting out in the kitchen, this recipe for Chicken Breasts with Buttermilk is sure to become a go-to favorite.

One of the best things about this rec...

Read more

Ingredients

  • ¼ cup salted butter, melted
  • 1 ½ cups buttermilk, divided
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 bone-in chicken breast halves, skinned
  • 1 (10.5 ounce) can condensed cream of mushroom soup

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 10 mins
  • Servings: 6
  • Yield: 6 chicken breasts

  • Preheat the oven to 425 degrees F (220 degrees C). Pour melted butter into a 9x13-inch baking pan.
  • Place 1/2 cup buttermilk in a shallow bowl. Combine flour, salt, and pepper in a second shallow bowl. Dip each chicken breast in buttermilk, roll in the flour mixture, then place breast-side down in the prepared pan.
  • Bake, uncovered, in the preheated oven for 30 minutes. Turn chicken and bake for 15 more minutes.
  • Meanwhile, mix remaining buttermilk with condensed soup.
  • Pour buttermilk-soup mixture over chicken and bake until no longer pink at the bone and the juices run clear, about 15 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve with the pan gravy.
  • Nutrition

    489 cal.

    • Total Fat: 23g
    • Saturated Fat: 9g
    • Cholesterol: 149mg
    • Sodium: 741mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 0g
    • Total Sugars: 4g
    • Protein: 49g
    • Vitamin C: 1mg
    • Calcium: 103mg
    • Iron: 3mg
    • Potassium: 513mg