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Buttermilk Baked Chicken with Spinach Salad

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.

  • prep: 30 mins
    total time: 40 mins
  • servings: 4

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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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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).

  4. Step 4

    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.

  5. Step 5

    Meanwhile, in a large bowl, combine spinach, apple, and grapes. Add dressing and toss. Serve salad with chicken.

Source
Everyday Food, September 2006

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Reviews (45)

  • 28 Jan, 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.

  • 8 Dec, 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.

  • 20 Feb, 2010

    worst chicken ever. I hated this recipe

  • 11 Mar, 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!

  • 5 Mar, 2009

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

  • 5 Aug, 2008

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

  • 15 Jul, 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.

  • 8 May, 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.

  • 28 Apr, 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.

  • 21 Apr, 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.

  • 20 Apr, 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.

  • 17 Apr, 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.

  • 11 Apr, 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.

  • 9 Apr, 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!

  • 9 Apr, 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!

  • 9 Apr, 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.

  • 7 Apr, 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.

  • 4 Apr, 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.

  • 4 Apr, 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.

  • 4 Apr, 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.

  • 4 Apr, 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.

  • 4 Apr, 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!

  • 4 Apr, 2008

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

  • 4 Apr, 2008

    Where do I find herbes de Provence?

  • 3 Apr, 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

  • 3 Apr, 2008

    What does "Report as Inappropriate " mean?

  • 3 Apr, 2008

    please could we have calory and nutritional content?

  • 3 Apr, 2008

    please could we have calory and nutritional content?

  • 3 Apr, 2008

    please could we have calory and nutritional content?

  • 3 Apr, 2008

    please could we have calory and nutritional content?

  • 3 Apr, 2008

    what are the calorie count for these things

  • 3 Apr, 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.

  • 2 Apr, 2008

    Has anyone tried this with less honey>?

  • 2 Apr, 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

  • 2 Apr, 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.

  • 2 Apr, 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?

  • 2 Apr, 2008

    I believe the oil is added into the salad dressing.

  • 1 Apr, 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.

  • 1 Apr, 2008

    Yes. See Step #3.

  • 1 Apr, 2008

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

  • 1 Apr, 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.

  • 1 Apr, 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...

  • 1 Apr, 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!

  • 25 Jan, 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

  • 24 Dec, 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.