Chicken Poached In Buttermilk Recipe

Name: Chicken Poached In Buttermilk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients:; 1 quart buttermilk; 4 large sprigs fresh thyme; 4 (7 to 8 ounces each) boneless, skinless chicken breast halves, preferably pasture-raised; Salt and freshly ground black pepper; 1 Meyer lemon, or regular lemon, juiced; 1 teaspoon creme fraiche; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon honey; 1 head frisee lettuce, trimmed, washed and dried well

Servings: persons

1
Place the buttermilk and thyme in a casserole, preferably cast iron, that's large enough to hold all of the chicken in a single flat layer without overlapping.
2
Season the chicken generously with salt and pepper. Arrange the breasts so they are covered in the buttermilk. Heat the chicken slowly over medium heat until the buttermilk is shimmering and almost simmering. It should not be boiling, but too hot to stick your finger in (about 170 degrees). Cook slowly, adjusting the heat as necessary.
3
Rotate the chicken and turn it over now and again so it cooks evenly until it is cooked through, about 15 minutes from the time it almost simmers. Chicken should be soft but have some resistance when pressed.
4
Remove the breasts from the buttermilk and pat dry with a paper towel. Set aside to rest.
5
Mix the lemon juice and creme fraiche in a small bowl until well combined. Add the oil and honey and mix vigorously.
6
Put frisee in a medium bowl, drizzle liberally with the lemon vinaigrette mixture, about 2 to 3 tablespoons, and toss to coat well. Adjust dressing to taste.
7
Slice chicken thinly and transfer each breast to a plate. Divide the salad evenly between the plates, arranging on top of each breast. Serve immediately.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Ingredients:, 1 quart buttermilk, 4 large sprigs fresh thyme, 4 (7 to 8 ounces each) boneless, skinless chicken breast halves, preferably pasture-raised, and more.

Yes, Chicken Poached In Buttermilk falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Poached In Buttermilk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions