Herb-Crusted Buttermilk Chicken with Lemon Wine Sauce

Ingredients

- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 1 cup panko breadcrumbs
- 1 tablespoon fresh mixed herbs (such as thyme, rosemary, and parsley), finely chopped
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- Juice of 1 lemon
- Salt and pepper to taste

Instructions

1. Marinate the Chicken:
- Place the chicken breasts in a bowl and pour the buttermilk over them. Ensure the chicken is well-coated.
- Cover the bowl and refrigerate for at least 2 hours, or up to overnight, to tenderize and infuse flavor.

2. Prepare the Herb Crust:
- Preheat your oven to 375°F (190°C).
- In a shallow dish, mix the panko breadcrumbs, fresh herbs, salt, and pepper.
- Remove the chicken from the buttermilk, allowing any excess to drip off, and press each breast into the breadcrumb mixture to coat evenly.

3. Sear the Chicken:
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken breasts to the hot skillet and sear for 2 minutes per side until the crust is golden brown.

4. Oven Roast the Chicken:
- Transfer the skillet with the seared chicken to the preheated oven.
- Roast for 15-18 minutes, or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked.

5. Prepare the Lemon Wine Sauce:
- While the chicken is roasting, melt the butter in a small saucepan over medium heat.
- Add the white wine and Dijon mustard, whisking until well combined.
- Stir in the lemon juice and bring to a simmer. Cook for about 5 minutes or until slightly reduced. Season with salt and pepper to taste.

6. Serve:
- Remove the chicken from the oven and let it rest for 5 minutes.
- Serve the chicken breasts with a drizzle of lemon wine sauce over the top for added flavor and moisture.

Total Time

PT3H20M
3 hours and 20 minutes

Type of Dish

Dinner

Keywords

Herb Crusted Chicken, Buttermilk Chicken, Oven Roast, Lemon Wine Sauce, Panko Chicken, Gourmet Dinner, Chicken Dinner, Easy Roast Chicken, Herb Chicken, Lemon Chicken

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 1200

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