Tender Chicken Delight (Print Version)
Juicy baked chicken breasts marinated in buttermilk, lemon, garlic, oregano, and paprika, then finished with parsley and Parmesan.
# Ingredients:
For the chicken
01 -
4 boneless, skinless chicken breasts, about 1 1/2 lb (680 g)
02 -
1/2 cup (120 ml) full-fat buttermilk
03 -
2 tablespoons olive oil
04 -
1 tablespoon fresh lemon juice
05 -
1 teaspoon finely grated lemon zest
06 -
3 garlic cloves, finely minced
07 -
1 teaspoon dried oregano
08 -
1 teaspoon sweet paprika
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
For finishing
11 -
1/4 cup (25 g) finely grated Parmesan cheese
12 -
2 tablespoons chopped fresh parsley
13 -
Lemon wedges, for serving
14 -
1 teaspoon olive oil, for the baking dish
# Instructions:
01 -
Pat the chicken dry. Pound the thick end of each breast until the pieces are an even 3/4 inch thick.
02 -
Whisk the buttermilk, olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper in a bowl or zip-top bag.
03 -
Add the chicken and turn to coat well. Cover and refrigerate for at least 1 hour, or up to 8 hours.
04 -
Heat the oven to 375 F. Lightly oil a baking dish. Lift the chicken from the marinade, let excess drip off, and place it in the dish. Discard the used marinade.
05 -
Sprinkle Parmesan over the chicken. Bake for 24-30 minutes, until the thickest part reaches 165 F on an instant-read thermometer.
06 -
Rest the chicken for 5 minutes. Sprinkle with parsley and serve with lemon wedges.
# Notes:
01 -
Marinate for 1-8 hours for the best balance of flavor and texture.
02 -
Use an instant-read thermometer for the juiciest chicken.
03 -
Leftovers are best within 3-4 days when refrigerated promptly.