Minnesota Estate Buttermilk Herb Chicken

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Juicy chicken breasts marinated in tangy buttermilk and fresh herbs, pan-seared to golden perfection with a lemon-dill sauce. This American-inspired quick recipe, ready in about 50 minutes, pairs boneless chicken breasts, buttermilk, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each) boneless chicken breasts
• 1/2 cup buttermilk
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh dill
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 3 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Place chicken breasts between plastic wrap and pound to 1/2-inch thickness using a meat mallet. In a shallow dish, combine buttermilk, thyme, dill, salt, and pepper; add chicken and marinate for 30 minutes at room temperature.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Remove chicken from buttermilk, shaking off excess, then dredge each piece in 3 tbsp flour until evenly coated.
3. Step 3: Sear chicken for 5 minutes per side until golden brown and internal temperature reaches 165°F, transferring to a plate to rest. Pour lemon juice into the skillet, scraping up browned bits, and simmer for 1 minute until slightly thickened.
4. Step 4: Return chicken to skillet, coating with sauce, and cook for 1 more minute before serving.