Buttermilk Chicken
Buttermilk Chicken offers tender, flavorful chicken with a creamy, savory sauce. The dish combines the richness of cream of chicken soup and buttermilk to create a comforting, hearty meal. Perfect for family dinners or gatherings, it pairs beautifully with fluffy rice and simple vegetables.
Ingredients
Instructions
- Melt 1 stick of butter in a flat casserole dish.
- Salt, pepper, and flour the chicken pieces.
- Place the chicken in the dish and bake for 30 minutes at 350°F.
- Turn the chicken over and bake for an additional 15 minutes.
- Mix the cream of chicken soup with buttermilk.
- Pour the mixture over the chicken.
- Cover and bake for 15 minutes longer.
- Serve with cooked rice.
Tips & Substitutions
For a richer flavor, marinate the chicken in buttermilk for a few hours or overnight. You can substitute cream of chicken soup with Cheddar Cheese Soup for a different taste. If you prefer a healthier option, use skinless chicken pieces or replace margarine with olive oil. Adding some herbs like thyme or rosemary can enhance the dish further.
Serving Suggestions
Serve the buttermilk chicken over a bed of cooked rice for a comforting meal. Pair it with steamed vegetables or a simple salad for a balanced dinner. This dish also pairs beautifully with Baked Hash Brown Potato Casserole for a hearty side option that complements the flavors.
Storage & Reheating
Leftover buttermilk chicken can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the chicken in a preheated oven at 350°F for about 15-20 minutes until heated through, or use a microwave, making sure to cover it to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Chicken contains roughly 216 calories, with 6g protein, 30g carbohydrates, and 8g fat. It is a good source of protein (13% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 999mg per serving (43% 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 boneless chicken for this recipe?
Yes, you can use boneless chicken pieces, but adjust the cooking time. Boneless chicken generally cooks faster, so check for doneness after about 20 minutes to avoid overcooking.
What can I substitute for buttermilk?
If you don't have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using to mimic the acidity of buttermilk.
Can I freeze the leftovers?
Yes, you can freeze the leftover buttermilk chicken. Place it in a freezer-safe container for up to three months. To reheat, thaw in the refrigerator overnight and then warm it in the oven or microwave.
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).