Herb-Crusted Chicken Breasts

Soaking chicken in buttermilk, even if just for a few minutes, makes it tender and juicy. You can use white or whole wheat bread in this easy and delicious recipe.

Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 1 cup buttermilk
  • 1 tsp. salt
  • 1⁄8 tsp. cayenne pepper
  • 6 boneless, skinless chicken breasts (5 oz. each)
  • 3 slices white bread
  • 1⁄2 tsp. dried thyme
  • 1⁄2 tsp. dried basil
  • 1⁄2 tsp. dried tarragon
  • 1⁄2 cup grated Parmesan cheese
  • 1⁄3 cup olive oil


  • Heat oven to 375°F. In large bowl, combine buttermilk with salt and cayenne pepper and mix well. Add chicken breasts, turn to coat, and set aside.
  • Place bread on baking sheet and bake at 375°F until crisp, about 5 to 7 minutes. Remove from oven and break into pieces. Place in blender or food processor; blend or process until crumbs are fine. Pour crumbs onto large plate and add herbs and cheese; mix well.
  • Remove chicken from buttermilk mixture and roll in crumb mixture to coat. Set on wire rack. In a heavy skillet, heat olive oil over medium heat. Add chicken, two pieces at a time, and cook for 2 to 3 minutes on each side until browned. Remove to baking sheet. Repeat to brown remaining chicken. Bake chicken at 375°F for 12–14 minutes or until thoroughly cooked. Serve immediately.