Buttermilk Baked Chicken With Spinach Salad Recipe

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Gallery Buttermilk Baked Chicken with Spinach Salad Recipe Summary prep: 30 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 2 1/4 cups low-fat buttermilk 3 tablespoons plus 1 teaspoon honey 6 cloves garlic, minced Coarse salt and ground pepper 4 bone-in chicken breast halves (10 to 12 ounces each), skin removed 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 bag (5 ounces) baby spinach 1 medium red apple, halved, cored, and thinly sliced 1 cup seedless red grapes, halved

Cook’s Notes Herbes de Provence 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.

Gallery Buttermilk Baked Chicken with Spinach Salad

Recipe Summary prep: 30 mins total: 40 mins Servings: 4

Gallery

Buttermilk Baked Chicken with Spinach Salad

Buttermilk Baked Chicken with Spinach Salad

Recipe Summary prep: 30 mins total: 40 mins Servings: 4

Recipe Summary

prep: 30 mins total: 40 mins

Servings: 4

prep: 30 mins

total: 40 mins

prep:

30 mins

total:

40 mins

Servings: 4

Ingredients

2 1/4 cups low-fat buttermilk 3 tablespoons plus 1 teaspoon honey 6 cloves garlic, minced Coarse salt and ground pepper 4 bone-in chicken breast halves (10 to 12 ounces each), skin removed 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 bag (5 ounces) baby spinach 1 medium red apple, halved, cored, and thinly sliced 1 cup seedless red grapes, halved

Directions

Make marinade: In a large bowl, whisk together 2 cups buttermilk, 3 tablespoons honey, garlic, 2 teaspoons coarse salt, and 1/2 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 remaining 1/4 cup buttermilk, sour cream, vinegar, and 1 teaspoon honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate.

Preheat oven to 425 degrees. 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 1/2 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.

Cook’s Notes

Herbes de Provence 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.

Reviews (46)

 Add Rating & Review     26 Ratings   5 star values:        9    4 star values:        9    3 star values:        4    2 star values:        4    1 star values:        0

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Reviews (46)

Add Rating & Review     26 Ratings   5 star values:        9    4 star values:        9    3 star values:        4    2 star values:        4    1 star values:        0

Add Rating & Review

26 Ratings 5 star values: 9 4 star values: 9 3 star values: 4 2 star values: 4 1 star values: 0

5 star values: 9 4 star values: 9 3 star values: 4 2 star values: 4 1 star values: 0

Martha Stewart Member     Rating: 5 stars       10/30/2017   Such a simple recipe that was full of flavor. I used a whole cut chicken instead of breasts.  

Martha Stewart Member     Rating: Unrated       01/28/2012   This is a great recipe. This will get two thumbs up from the men that typically like fried chicken and mash potatoes. I am about to make it for the second time.  

Martha Stewart Member     Rating: 5 stars       12/08/2011   This is a great recipe, one of the best chicken recipes I have ever made. Reminds me of KFC chicken, only baked . Use this recipe you will not be disappointed.  

Martha Stewart Member     Rating: Unrated       02/20/2010   worst chicken ever. I hated this recipe  

Martha Stewart Member     Rating: Unrated       03/11/2009   awesome combo for a light and healty meal, i too used boneless skinless chicken breast..i made the salad again for lunch today. i love the dressing!  

Martha Stewart Member     Rating: Unrated       03/05/2009   This was yummy! I used boneless, skinless chicken breasts and everyone loved it!!  

Martha Stewart Member     Rating: Unrated       08/05/2008   I make this with skinless, boneless chicken breasts. A tastier, healther chicken strips. The whole family likes it.  

Martha Stewart Member     Rating: Unrated       07/15/2008   I thought this was a wonderful meal, and did not take as long as I thought it would. (it looked a little daunting at first) I think the treat is good Herbes de Provence! I got mine at williams and sonomoa, and I like the flavor so much I have used it in several meals now.  

Martha Stewart Member     Rating: Unrated       05/08/2008   My family (husband, two kids 5 and 7) loved this chicken. The salad dressing was okay, I think part of it was there needed to be more on the salad than I had originally put on it. I used whole wheat bread instead of white. Will definitely make it again.  

Martha Stewart Member     Rating: Unrated       04/28/2008   I made this for dinner for the family last night and I was not too impressed with the chicken. It was o.k. but I was a bit disappointed in the flavor. I don't think I would make it again.  

Martha Stewart Member     Rating: Unrated       04/21/2008   I used boneless, skinless thighs and prepared garlic and italian bread crumbs. I dipped chicken in breadcrumbs to coat and drizzled with olive oil before baking. Instead of making the salad dressing, I used light ranch dressing. This meal is a keeper. The next day for lunch, I sliced part of a thigh over some salad. Very good too.  

Martha Stewart Member     Rating: Unrated       04/20/2008   Very good and will make again, but did reduce the amount of gralic by half. Still plenty enough. Next time I will flatten the chicken to increase the ratio of crust to chicken.  

Martha Stewart Member     Rating: Unrated       04/17/2008   For those who found the chicken breasts to be too large, I used those from Omaha Steaks. (They have frequent sales on these). They are the perfec size and are skinless also.  

Martha Stewart Member     Rating: Unrated       04/11/2008   This was absolutely delicious! I made my own herb mixture from those listed at the top and it worked out just fine. Three slices of white bread was exactly what was needed to make the crust. I cooked in stages as my husband likes thighs, which take longer than the breasts. I just added the breasts after the thighs had been in for a while. Both the skinless, boneless breasts and the skin-on, bone-in thighs turned out moist and great tasting. This will go in my recipe book for future reference.  

Martha Stewart Member     Rating: Unrated       04/09/2008   I used boneless skinless breasts and multigrain bread--it's just what I had on hand--and it turned out great. I might try adding more herbs to the bread crumbs next time, and maybe more pepper to the chicken? The chicken was very rich, which I didn't realize beforehand. All you really need is a light salad with this dish, don't bother making an extra side!  

Martha Stewart Member     Rating: Unrated       04/09/2008   I thought the chicken was very moist, but the thick chicken breasts did not have enough flavor. I think I would salt the breasts before applying the topping. I may try this recipe in the future with boneless chicken breasts. I used day old rosemary French bread rather than slices of white bread, and the bread crumb mixture was tasty.  

Martha Stewart Member     Rating: Unrated       04/07/2008   The best part of the meal was the spinach salad. It was delicious! The chichen was very good. My problem was the the breasts I bought were to thick so the seasonings did not go deep inside of the meat. Next time I will put small cuts across the top of the breasts and add the seasoned bread crumbs inside the cuts for more flavor. And add asparagus.  

Martha Stewart Member     Rating: Unrated       04/04/2008   You could just buy breadcrumbs instead--that way you don't need any of the items. Breadcrumbs should be available in the bakery section of all supermarkets.  

Martha Stewart Member     Rating: Unrated       04/04/2008   The breadcrumb coating never browned. When the chicken was finished, it was still mushy. They didn't stick well when coating the chicken so luckily I used prepared breadcrumbs on the second half of the chicken (I had doubled the batch) because I could tell something was wrong. A lot of work for mushy breadcrumbs.  

Martha Stewart Member     Rating: Unrated       04/04/2008   I don't have a food processor. I do have one of those small electric choppers (the ones that look like tiny food processors), and I have a blender. Can someone tell me what would work best for the step calling for a food processor? Thanks!  

Martha Stewart Member     Rating: Unrated       04/04/2008   Herbes de Provence is a mixture and should be available in the spice section of your supermarket.  

Martha Stewart Member     Rating: Unrated       04/04/2008   Where do I find herbes de Provence?  

Martha Stewart Member     Rating: Unrated       04/03/2008   although the prep time is off, it is still a fast meal. be sure to prep the chicken the night before to make things go faster. i used no honey in the marinade, and 1 tbs in the dressing. it came out just fine. "report as inappropriate" means that a message will be sent to whomever monitors comments indicating that the comment in question is unsuitable in this environment  

Martha Stewart Member     Rating: Unrated       04/03/2008   What does "Report as Inappropriate " mean?  

Martha Stewart Member     Rating: Unrated       04/03/2008   please could we have calory and nutritional content?  

Martha Stewart Member     Rating: Unrated       04/03/2008   what are the calorie count for these things  

Martha Stewart Member     Rating: Unrated       04/03/2008   I have actually made this before, but it was one of Martha's old recipes - I like to soak the chicken overnight and dredge the chicken through the bread crumbs. In the old days Martha had us fry up the chicken, it was wonderful. I have yet to bake it - I will be trying the baking method this weekend.  

Martha Stewart Member     Rating: Unrated       04/02/2008   Has anyone tried this with less honey>?  

Martha Stewart Member     Rating: Unrated       04/02/2008   I'm afraid you'll be disappointed making this with the dried store bought bread crumbs. I've done that ing the past, and the d dish was nowhere near as good as when I use fresh bread crumbs. As for using whole wheat, they might taste pretty good, but you could also buy a couple of white dinner rolls to make the crumbs. They work just as good as slice white bread. I've even used leftover hamburger and hotdog buns to make my fresh bread crumbs. Waste not, want not. Mom Linda  

Martha Stewart Member     Rating: Unrated       04/02/2008   I think I'll try this for dinner today, but I'm going to go with store bought breadcrumbs and just add the spices to that. Don't want to reinvent the wheel when I don't have to.  

Martha Stewart Member     Rating: Unrated       04/02/2008   I never buy white bread and would hate to get a whole loaf just to have 3 slices for this recipe. Has anyone tried it with whole wheat bread?  

Martha Stewart Member     Rating: Unrated       04/02/2008   I believe the oil is added into the salad dressing.  

Martha Stewart Member     Rating: Unrated       04/01/2008   Easy to miss but I see the olive oil is added with the bread and herbs to the food processor when making the crumbs.  

Martha Stewart Member     Rating: Unrated       04/01/2008   Yes. See Step #3.  

Martha Stewart Member     Rating: Unrated       04/01/2008   Did I miss something? What is the olive oil used for?  

Martha Stewart Member     Rating: Unrated       04/01/2008   The prep time/total time listed is totally wrong. If it bakes for 40 minutes alone, how can the "total time" also be 40 minutes?? Come on, editors. All the steps prior to putting the chicken in the oven would take about 10 to 20 minutes. Then it bakes for 40 minutes. Time should be taken into account for marinating, too. So the chicken alone takes 1 hour (not counting any marination beforehand). To speed up dinner a little, the salad and dressing should be made while the chicken is baking.  

Martha Stewart Member     Rating: Unrated       04/01/2008   this easily becomes a weeknight dinner if you throw the chicken in the mariande either the night before or early in the mroning before heading to work. You could also make the breadcrumb mixture ahead - just continue with step 4 when ready to cook the chicken...  

Martha Stewart Member     Rating: Unrated       04/01/2008   Total prep time 40 minutes? NOT. If it needs to marinate for two hours up to a day, that time should be included. Do not make it seem like this is a weekday meal!  

Martha Stewart Member     Rating: Unrated       01/25/2008   THIS CHICKEN IS THE BEST MY FAMILY LOVES IT. HAS DELICIOUS FLAVOR THIS IS TRULY FINGER LICKIN GOOD. BUTTERMILK SALAD DRESSING HAS BECOME A FAVORITE ALONG WITH BLUE CHEESE DRESSING. THANKS  

Martha Stewart Member     Rating: Unrated       12/24/2007   Soaking the chicken in the buttermilk marinade really makes a difference! IT keeps the chicken (i used boneless breasts) very moist. I love that you use the buttermilk for the salad dressing too because what else would you do with leftover buttermilk? Can't beat this for an easy dinner.

Martha Stewart Member

Rating: 5 stars 10/30/2017

Such a simple recipe that was full of flavor. I used a whole cut chicken instead of breasts.

Rating: 5 stars

Rating: Unrated 01/28/2012

This is a great recipe. This will get two thumbs up from the men that typically like fried chicken and mash potatoes. I am about to make it for the second time.

Rating: Unrated

Rating: 5 stars 12/08/2011

This is a great recipe, one of the best chicken recipes I have ever made. Reminds me of KFC chicken, only baked . Use this recipe you will not be disappointed.

Rating: Unrated 02/20/2010

worst chicken ever. I hated this recipe

Rating: Unrated 03/11/2009

awesome combo for a light and healty meal, i too used boneless skinless chicken breast..i made the salad again for lunch today. i love the dressing!

Rating: Unrated 03/05/2009

This was yummy! I used boneless, skinless chicken breasts and everyone loved it!!

Rating: Unrated 08/05/2008

I make this with skinless, boneless chicken breasts. A tastier, healther chicken strips. The whole family likes it.

Rating: Unrated 07/15/2008

I thought this was a wonderful meal, and did not take as long as I thought it would. (it looked a little daunting at first) I think the treat is good Herbes de Provence! I got mine at williams and sonomoa, and I like the flavor so much I have used it in several meals now.

Rating: Unrated 05/08/2008

My family (husband, two kids 5 and 7) loved this chicken. The salad dressing was okay, I think part of it was there needed to be more on the salad than I had originally put on it. I used whole wheat bread instead of white. Will definitely make it again.

Rating: Unrated 04/28/2008

I made this for dinner for the family last night and I was not too impressed with the chicken. It was o.k. but I was a bit disappointed in the flavor. I don’t think I would make it again.

Rating: Unrated 04/21/2008

I used boneless, skinless thighs and prepared garlic and italian bread crumbs. I dipped chicken in breadcrumbs to coat and drizzled with olive oil before baking. Instead of making the salad dressing, I used light ranch dressing. This meal is a keeper. The next day for lunch, I sliced part of a thigh over some salad. Very good too.

Rating: Unrated 04/20/2008

Very good and will make again, but did reduce the amount of gralic by half. Still plenty enough. Next time I will flatten the chicken to increase the ratio of crust to chicken.

Rating: Unrated 04/17/2008

For those who found the chicken breasts to be too large, I used those from Omaha Steaks. (They have frequent sales on these). They are the perfec size and are skinless also.

Rating: Unrated 04/11/2008

This was absolutely delicious! I made my own herb mixture from those listed at the top and it worked out just fine. Three slices of white bread was exactly what was needed to make the crust. I cooked in stages as my husband likes thighs, which take longer than the breasts. I just added the breasts after the thighs had been in for a while. Both the skinless, boneless breasts and the skin-on, bone-in thighs turned out moist and great tasting. This will go in my recipe book for future reference.

Rating: Unrated 04/09/2008

I used boneless skinless breasts and multigrain bread–it’s just what I had on hand–and it turned out great. I might try adding more herbs to the bread crumbs next time, and maybe more pepper to the chicken? The chicken was very rich, which I didn’t realize beforehand. All you really need is a light salad with this dish, don’t bother making an extra side!

I thought the chicken was very moist, but the thick chicken breasts did not have enough flavor. I think I would salt the breasts before applying the topping. I may try this recipe in the future with boneless chicken breasts. I used day old rosemary French bread rather than slices of white bread, and the bread crumb mixture was tasty.

Rating: Unrated 04/07/2008

The best part of the meal was the spinach salad. It was delicious! The chichen was very good. My problem was the the breasts I bought were to thick so the seasonings did not go deep inside of the meat. Next time I will put small cuts across the top of the breasts and add the seasoned bread crumbs inside the cuts for more flavor. And add asparagus.

Rating: Unrated 04/04/2008

You could just buy breadcrumbs instead–that way you don’t need any of the items. Breadcrumbs should be available in the bakery section of all supermarkets.

The breadcrumb coating never browned. When the chicken was finished, it was still mushy. They didn’t stick well when coating the chicken so luckily I used prepared breadcrumbs on the second half of the chicken (I had doubled the batch) because I could tell something was wrong. A lot of work for mushy breadcrumbs.

I don’t have a food processor. I do have one of those small electric choppers (the ones that look like tiny food processors), and I have a blender. Can someone tell me what would work best for the step calling for a food processor? Thanks!

Herbes de Provence is a mixture and should be available in the spice section of your supermarket.

Where do I find herbes de Provence?

Rating: Unrated 04/03/2008

although the prep time is off, it is still a fast meal. be sure to prep the chicken the night before to make things go faster. i used no honey in the marinade, and 1 tbs in the dressing. it came out just fine. “report as inappropriate” means that a message will be sent to whomever monitors comments indicating that the comment in question is unsuitable in this environment

What does “Report as Inappropriate " mean?

please could we have calory and nutritional content?

what are the calorie count for these things

I have actually made this before, but it was one of Martha’s old recipes - I like to soak the chicken overnight and dredge the chicken through the bread crumbs. In the old days Martha had us fry up the chicken, it was wonderful. I have yet to bake it - I will be trying the baking method this weekend.

Rating: Unrated 04/02/2008

Has anyone tried this with less honey>?

I’m afraid you’ll be disappointed making this with the dried store bought bread crumbs. I’ve done that ing the past, and the d dish was nowhere near as good as when I use fresh bread crumbs. As for using whole wheat, they might taste pretty good, but you could also buy a couple of white dinner rolls to make the crumbs. They work just as good as slice white bread. I’ve even used leftover hamburger and hotdog buns to make my fresh bread crumbs. Waste not, want not. Mom Linda

I think I’ll try this for dinner today, but I’m going to go with store bought breadcrumbs and just add the spices to that. Don’t want to reinvent the wheel when I don’t have to.

I never buy white bread and would hate to get a whole loaf just to have 3 slices for this recipe. Has anyone tried it with whole wheat bread?

I believe the oil is added into the salad dressing.

Rating: Unrated 04/01/2008

Easy to miss but I see the olive oil is added with the bread and herbs to the food processor when making the crumbs.

Yes. See Step #3.

Did I miss something? What is the olive oil used for?

The prep time/total time listed is totally wrong. If it bakes for 40 minutes alone, how can the “total time” also be 40 minutes?? Come on, editors. All the steps prior to putting the chicken in the oven would take about 10 to 20 minutes. Then it bakes for 40 minutes. Time should be taken into account for marinating, too. So the chicken alone takes 1 hour (not counting any marination beforehand). To speed up dinner a little, the salad and dressing should be made while the chicken is baking.

this easily becomes a weeknight dinner if you throw the chicken in the mariande either the night before or early in the mroning before heading to work. You could also make the breadcrumb mixture ahead - just continue with step 4 when ready to cook the chicken…

Total prep time 40 minutes? NOT. If it needs to marinate for two hours up to a day, that time should be included. Do not make it seem like this is a weekday meal!

Rating: Unrated 01/25/2008

THIS CHICKEN IS THE BEST MY FAMILY LOVES IT. HAS DELICIOUS FLAVOR THIS IS TRULY FINGER LICKIN GOOD. BUTTERMILK SALAD DRESSING HAS BECOME A FAVORITE ALONG WITH BLUE CHEESE DRESSING. THANKS

Rating: Unrated 12/24/2007

Soaking the chicken in the buttermilk marinade really makes a difference! IT keeps the chicken (i used boneless breasts) very moist. I love that you use the buttermilk for the salad dressing too because what else would you do with leftover buttermilk? Can’t beat this for an easy dinner.

All Reviews for Buttermilk Baked Chicken with Spinach Salad

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Buttermilk Baked Chicken with Spinach Salad

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

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Recipe Summary#

Ingredients#

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Reviews (46)#

All Reviews for Buttermilk Baked Chicken with Spinach Salad#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (46)

All Reviews for Buttermilk Baked Chicken with Spinach Salad