A delicious and tender chicken recipe that melts in your mouth, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken breasts
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian herbs (optional)
1/4 cup unsalted butter, melted
Instructions
Preheat your oven to 400°F. Grease a 9×13-inch baking dish with cooking spray or a little butter.
In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken breasts to the bowl, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
In a separate bowl, mix together the flour, grated Parmesan cheese, and dried Italian herbs if using.
Remove the chicken from the buttermilk marinade, allowing excess to drip off, then dredge each piece in the flour mixture, pressing lightly to adhere.
Place the coated chicken breasts in the prepared baking dish. Drizzle the melted butter evenly over the top of the chicken.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown. The internal temperature should reach 165°F.
Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Notes
For added flavor, try marinating the chicken overnight.
For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free flour blend.