Best 7 Buttermilk Mushroom Baked Chicken Breasts Recipes
Craving a succulent and flavorful twist to your classic chicken breast meal? Look no further than our guide to the tantalizing "Buttermilk Mushroom Baked Chicken Breasts." This recipe promises a culinary symphony of tender chicken, sautéed mushrooms, and a luscious buttermilk marinade, all combined to create a dish that will delight your taste buds and impress your dinner guests. Whether you're a seasoned chef or a culinary novice, this article will provide you with all the essential tips, tricks, and step-by-step instructions to achieve perfection in your buttermilk mushroom baked chicken breasts endeavor. Embark on a culinary journey that will leave you craving more with each bite.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERMILK BAKED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Time 13h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
- Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
- Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
- Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
- Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
CREAMY BAKED CHICKEN AND MUSHROOMS
This is a simple and tasty recipe for weekdays or when friends and family come over to visit. It's a creamy chicken comfort food recipe with mushrooms that I have had a lot of good comments on when I make it at home. If you have a rice cooker, cook some rice while the chicken is resting. It's a great base for the chicken and creamy sauce.
Provided by Mitchell Tuckness
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h20m
Yield 3
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook until it is semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and brown, about 5 minutes per side. Add poultry seasoning and cayenne, making sure chicken is coated. Transfer chicken to a 9x13-inch dish. Cover with mushrooms and set aside on a warming plate.
- Combine soup, heavy cream, and buttermilk in a mixing bowl. Add the onion mixture and combine. Pour over the chicken. Cover the tops with Swiss cheese, making sure all areas are covered.
- Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.
Nutrition Facts : Calories 754 calories, Carbohydrate 19.7 g, Cholesterol 216.8 mg, Fat 57.8 g, Fiber 2.4 g, Protein 40.2 g, SaturatedFat 28.8 g, Sodium 1752.4 mg, Sugar 5 g
BAKED CHICKEN AND MUSHROOMS
I made up this dish years ago, and it still remains the family's favorite healthy baked chicken recipes. It's a fast weeknight meal, but the fresh mushrooms and sherry make it special enough for a weekend dinner party. -Lise Prestine of South Bend, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.
Nutrition Facts : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 604mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
BUTTERMILK BAKED CHICKEN
This tops the list of family requests for dinner. The chicken is moist, flavorful and nicely browned. I alternate using bone-in chicken breasts or skinned and boned breasts.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Pour butter into two 13-in. x 9-in. baking pans. Pour 2 cups buttermilk into a shallow bowl. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning. Dip chicken in buttermilk, then coat with flour mixture. Place bone side up in prepared pans. , Bake, uncovered, at 425° for 25 minutes. Turn; bake 10 minutes longer or until juices run clear. In a small saucepan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes or until heated through. Serve with chicken.
Nutrition Facts : Calories 425 calories, Fat 18g fat (9g saturated fat), Cholesterol 126mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein.
BUTTERMILK MUSHROOM BAKED CHICKEN BREASTS
This is a creamy mild-tasting chicken dish. Serve this with cooked egg noodles or rice. This recipe can easily be doubled.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 425 degrees.
- Melt butter in a greased 13 x 9-inch baking dish for about 5 minutes or until the butter is hot and melted.
- Season the breasts with seasoned salt, pepper and garlic powder.
- Dip the chicken pieces in about 1/2 cup buttermilk, then dredge in flour.
- Arrange the chicken in baking dish with melted butter breast-side down.
- Bake in a 425 degree oven for 25 minutes; remove from oven turn chicken over and bake for another 10 minutes more.
- In a bowl stir together 1 cup buttermilk with the undiluted soup, well drained mushrooms and black pepper to taste.
- After 10 minutes of baking, pour the sauce over the chicken, then sprinkle with Parmesan cheese.
- Return to oven and bake for another 10-15 minutes or until the chicken is done and the sauce is heated through and bubbly.
Nutrition Facts : Calories 1206.8, Fat 70.1, SaturatedFat 31.2, Cholesterol 280.3, Sodium 1694.7, Carbohydrate 60.1, Fiber 2.9, Sugar 13.7, Protein 83.3
CHICKEN BREASTS WITH BUTTERMILK
An added twist to the mushroom chicken recipe. The buttermilk adds a richer flavor to chicken breasts and makes a yummy gravy. Serve over rice or noodles.
Provided by JOGGINGMAMA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Pour melted butter into a 9x13-inch baking pan.
- Place 1/2 cup buttermilk in a shallow bowl. Combine flour, salt, and pepper in a second shallow bowl. Dip each chicken breast in buttermilk, roll in the flour mixture, then place breast-side down in the prepared pan.
- Bake, uncovered, in the preheated oven for 30 minutes. Turn chicken and bake for 15 more minutes.
- Meanwhile, mix remaining buttermilk with condensed soup.
- Pour buttermilk-soup mixture over chicken and bake until no longer pink at the bone and the juices run clear, about 15 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve with the pan gravy.
Nutrition Facts : Calories 488.5 calories, Carbohydrate 18.3 g, Cholesterol 149.3 mg, Fat 23 g, Fiber 0.4 g, Protein 49.4 g, SaturatedFat 9.2 g, Sodium 740.5 mg, Sugar 3.7 g
CREAMY BUTTERMILK BAKED CHICKEN THIGHS
I have also made this using 4 large bone-in chicken breasts both will work fine for this recipe, if desired you may add in a can of very well drained sliced mushrooms to the sauce, use only buttermilk for this regular milk will not produce the same flavor ---serve with with cooked rice, this is very good!
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 425 degrees F.
- Set oven rack to lowest position.
- Spray an 11 x 7 or a 13 x 9-inch baking dish with cooking spray.
- Place the cubed butter in the baking dish and melt in the oven until hot and bubbly (about 8 minutes).
- Meanwhile place 3/4 cup buttermilk into a shallow bowl.
- In another shallow bowl combine the flour with 1 teaspoon garlic powder, black pepper and 1/4 teaspoon seasoned salt.
- Firstly coat the chicken in buttermilk (allowing excess to drip off) then coat 1 pieces of chicken at a time into the flour mixture.
- Place the chicken into the hot baking dish skin side down in the pan.
- Bake (425 degrees F) for 20 minutes.
- Turn the chicken over and continue to bake for another 10 minutes more.
- Meanwhile for the sauce; in a bowl mix 1 cup buttermilk with the cream of mushroom soup 1/2 teaspoon seasoned salt, 1 teaspoon garlic powder, onion powder, black pepper and cayenne pepper until smooth, then mix in 3/4 cup cheddar cheese.
- Pour over and around the chicken then place back in the oven and continue to bake for another 15-20 minutes or until hot and bubbly.
- Sprinkle the top with remaining 1/2 cup (or more) cheddar cheese and allow to melt.
Nutrition Facts : Calories 792.2, Fat 56.1, SaturatedFat 26.1, Cholesterol 205.6, Sodium 1115.4, Carbohydrate 30.3, Fiber 1, Sugar 6.6, Protein 40.9
Tips:
- Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for organic, free-range chicken breasts, and fresh, flavorful mushrooms.
- Don't overcrowd the pan: When searing the chicken breasts, make sure to give them enough space so that they can brown evenly. If you overcrowd the pan, the chicken will steam instead of sear.
- Cook the chicken breasts until they are cooked through: Use a meat thermometer to check that the internal temperature of the chicken breasts has reached 165 degrees Fahrenheit.
- Make sure the sauce is thick and creamy: The sauce should be thick enough to coat the chicken breasts and vegetables, but not so thick that it is gloppy. If the sauce is too thin, add a little cornstarch or flour to thicken it.
- Serve the chicken breasts immediately: Buttermilk mushroom baked chicken breasts are best served hot out of the oven. They can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables.
Conclusion:
Buttermilk mushroom baked chicken breasts are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken breasts are tender and juicy, and the sauce is creamy and flavorful. This dish is sure to be a hit with your family and friends.
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