Buttermilk Chicken Dinner(Microwave)
A hearty microwave chicken dinner with flavorful herbs, tender potatoes, and vegetables, perfect for a quick and satisfying meal for family or friends.
Ingredients
- 3/4 cup water ⓘ
- 1 tablespoon instant chicken bouillon granules
- 1/2 teaspoon dried thyme ⓘ
- 1/2 teaspoon dried rosemary ⓘ
- 2 bay leaves ⓘ
- 1 (3 to 3 1/2 lb.) broiler fryer chicken ⓘ
- 3 medium red potatoes ⓘ
- 1 pound tiny new potatoes ⓘ
- 2 medium onions ⓘ
- 1 cup carrots ⓘ
- 1/2 cup buttermilk ⓘ
- 1/4 cup all-purpose flour ⓘ
Instructions
- Combine water, chicken bouillon, thyme, rosemary, and bay leaves in a microwave-safe dish and microwave until boiling.
- Add the whole chicken to the broth, cover, and microwave on high for about 20 minutes, turning occasionally.
- Remove the chicken and set aside. Add potatoes, onions, and carrots to the broth and microwave until vegetables are tender, about 15 minutes.
- Remove vegetables with a slotted spoon and set aside. Mix flour with buttermilk and paprika to make a slurry.
- Stir the slurry into the broth and microwave until thickened, about 2-3 minutes.
- Serve the chicken with vegetables and sauce on the side.
Tips & Substitutions
For a more flavorful broth, consider adding garlic and a splash of lemon juice to the mix. If you don't have buttermilk, plain yogurt or sour cream can be used as a substitute. Ensure the chicken is thawed properly to ensure even cooking in the microwave. For an extra layer of flavor, you can sprinkle some paprika on the chicken before cooking, similar to what's used in Chicken Chowder(Microwave).
Serving Suggestions
Serve the chicken alongside the tender vegetables and drizzled with the thickened broth for a hearty meal. This dish pairs beautifully with crusty bread or a fresh salad for a complete dinner. For a comforting twist, you might also serve it with mashed potatoes or over rice to soak up the delicious sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to the chicken and vegetables to prevent drying out, and microwave in short intervals, stirring occasionally until heated through. You can also reheat in a covered pan on the stove for a more even warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Chicken Dinner(Microwave) contains roughly 1016 calories, with 28g protein, 188g carbohydrates, and 32g fat. It is an excellent source of vitamin A (333% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (208% of the Daily Value). Note that it is relatively high in sodium, at 846mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Using frozen chicken is not recommended as it may not cook evenly in the microwave. Thaw the chicken in the refrigerator before cooking to ensure the meat reaches the appropriate temperature and texture.
How can I make the sauce thicker?
If you prefer a thicker sauce, you can add extra flour to the buttermilk slurry or microwave the broth for a longer time after adding the slurry. Stir continuously to avoid lumps until you achieve the desired consistency.
What vegetables can I substitute?
You can substitute the potatoes, onions, and carrots with other vegetables like green beans, bell peppers, or zucchini, depending on your preference. Just make sure to adjust cooking times as needed for different vegetables to ensure they are tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).