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Buttermilk Chicken Breast

Buttermilk Chicken Breast Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 367
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 1 cup buttermilk
  • 2 cloves garlic, minced
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Whisk buttermilk, garlic, salt, pepper, and paprika in a bowl. Add chicken, coat well, and refrigerate 30 minutes to 4 hours.
  2. Remove chicken, reserving 1/4 cup marinade. Season flour with a pinch of salt and pepper, then lightly coat each breast.
  3. Heat olive oil in a skillet over medium-high heat. Sear chicken about 5 minutes per side until golden and 165°F internal. Rest on a plate.
  4. Melt butter in the same skillet over medium heat. Add reserved marinade and lemon juice, scrape up bits, and simmer 2 minutes until slightly thickened.
  5. Slice chicken against the grain, plate, spoon sauce over, and garnish with parsley.

Notes

Let the chicken rest a few minutes before slicing so the juices redistribute. If your sauce reduces too much, stir in a spoonful of water or extra buttermilk to loosen it.