Buttermilk Baked Chicken with Spinach Salad

5 reviews, 3.6 star(s). 80% would make again

Ready in 45 minutes

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2 1/4 cups lowfat buttermilk
3 tablespoons Honey
1 teaspoon Honey
6 cloves Garlic; minced
Coarse salt
Ground pepper
4 chicken breast halves; bone-in, skin removed (10-12 oz each)
2 tablespoons Reduced fat sour cream
1 tablespoon Cider vinegar
3 slices White sandwich bread; torn into large pieces
2 teaspoons olive oil
3/4 teaspoon Herbes de Provence
1 5-oz bag Baby spinach
1 medium Red apple; halved, cored, and thinly sliced
1 cup Red seedless grapes; halved

Original recipe makes 4



MAKE MARINADE - In a large bowl, whisk together 2 cups buttermilk, 3 tablespoons honey, garlic, 2 teaspoons coarse salt and teaspoon pepper. Place chicken in a resealable plastic bag (or baking dish); add marinade and seal (or cover). Refrigerate at least 2 hours or up to 1 day.

MAKE SALAD DRESSING - In a jar, combine cup buttermilk, sour cream, vinegar, and 1 teaspoon honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate.

Preheat oven to 425. In a food processor, pulse bread, oil, and Herbes de Provence until fine crumbs form; season generously with salt and pepper (you should have about 1 cups).

Line a rimmed baking sheet with foil. Lift chicken from marinade, letting excess drip off (discard remaining marinade). Place chicken on foil, bone side down; sprinkle with breadcrumbs, patting them on lightly. Bake until crumbs are browned and chicken is cooked through, 30 to 40 minutes.

Meanwhile, in a large bowl, combine spinach, apple, and grapes. Add dressing and toss. Serve salad with chicken.

* Note - Herbes de Provence - This is a combination of dried herbs traditionally used in southern French cooking. Most often, it consists of rosemary, marjoram, basil, savory, thyme, and sometimes lavender. Look for it in the spice aisle.

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I followed the recipe exactly until the end when I made some changes in hopes of saving our dinner. About five minutes into baking I smelled something burning and realized that the breadcrumb topping was getting awfully dark. (Given I have a fairly new and very expensive gormet oven that I've never had an issue with, I think the temperature given in the recipe is too high.) I put foil over the chicken and reduced the temp to 375. The salad portion was way too bland for my liking. I added some blue cheese, but that didn't help it much. The chicken came out overcooked, dry, and uninspiring. My family did not care for it either. It needed something, like maybe bacon? Although that would take much of the healthiness out of the dish.
Moomah 3y ago

mstimson 9y ago

mstimson 9y ago

chicken was very moist and salad dressing was delicious
mstimson 9y ago

[I posted this recipe.]
mstimson 9y ago

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