Easy Baked Chicken(Low-Fat)
Juicy baked chicken coated with herb stuffing mix offers a flavorful, low-fat meal perfect for busy weeknights or casual gatherings, appealing to all ages.
Ingredients
Instructions
- Prepare chicken for cooking by cutting into pieces and removing skin if desired.
- Pat the chicken dry and season lightly with salt and pepper.
- Dip the chicken pieces into buttermilk, ensuring they are well coated.
- On wax paper, crush enough herb stuffing mix to thoroughly coat the chicken pieces.
- Place the coated chicken in a baking dish or pan and cover.
- Bake in a 350°F oven for approximately 45 minutes.
- Uncover and bake for an additional 15 minutes or until lightly browned.
Tips & Substitutions
For added flavor, consider marinating the chicken in the buttermilk overnight. You can substitute the Pepperidge Farm herb stuffing mix with a homemade blend of breadcrumbs, dried herbs, and spices if preferred. If you like a crunchier texture, broil the chicken for the last few minutes of baking. This recipe is versatile; try using a mix of chicken pieces for variety.
Serving Suggestions
Serve the chicken with steamed vegetables or a fresh salad for a light meal. It pairs beautifully with Wild Rice Stuffing for a hearty side dish. Drizzle with a light sauce or some fresh herbs for an extra touch. This dish also works well in sandwiches with your favorite condiments.
Storage & Reheating
Leftover baked chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 15-20 minutes or until heated through. Avoid microwave reheating to maintain the crispy coating.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Baked Chicken(Low-Fat) contains roughly 17 calories, with 1g protein, 1g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1783mg per serving (78% 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 skin-on chicken pieces for this recipe?
Yes, you can use skin-on chicken pieces if you prefer a richer flavor and crispier texture. Just be sure to adjust the cooking time slightly, as skin-on pieces may take a bit longer to cook through. Check for doneness with a meat thermometer; it should read 165°F.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken slightly. This will provide the acidity needed for a tender chicken.
Is it possible to prepare this dish ahead of time?
Yes, you can prepare the chicken up to the point of baking. Coat the chicken in buttermilk and herb stuffing mix, then cover and refrigerate for up to 24 hours before baking. This makes it convenient for busy weeknights or meal prep.
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).