Grilled Herb-Coated Chicken Breasts Recipe

Name: Grilled Herb-Coated Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup light buttermilk dressing; 4 (6 ounce) boneless skinless chicken breast halves; ½ teaspoon fresh ground black pepper; 2 tablespoons finely chopped fresh parsley; 1 teaspoon canola oil; 1 teaspoon honey; cooking spray; ¾ cup fat-free buttermilk; ⅓ cup low-fat mayonnaise; 1 tablespoon finely chopped onion; 1 teaspoon finely chopped fresh basil; 1 teaspoon finely chopped fresh thyme; 2 teaspoons fresh lemon juice; 2 teaspoons Dijon mustard; ½ teaspoon fresh coarse ground black pepper; ¼ teaspoon salt; 1 garlic clove, minced

Servings: persons

¾ cup light buttermilk dressing
4 (6 ounce) boneless skinless chicken breast halves
½ teaspoon fresh ground black pepper
2 tablespoons finely chopped fresh parsley
1 teaspoon canola oil
1 teaspoon honey
cooking spray
¾ cup fat-free buttermilk
⅓ cup low-fat mayonnaise
1 tablespoon finely chopped onion
1 teaspoon finely chopped fresh basil
1 teaspoon finely chopped fresh thyme
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon fresh coarse ground black pepper
¼ teaspoon salt
1 garlic clove, minced

1
For dressing:.
2
Combine all ingredients, stirring with a whisk until dressing is well blended.
3
Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
4
Combine Herbed Lemon-Buttermilk Dressing and chicken in a large zip-top plastic bag.
5
Seal and marinate in refrigerator 1 hour or up to 8 hours, turning bag occasionally.
6
Prepare grill to medium-high heat.
7
Remove chicken from marinade, and discard marinade.
8
Sprinkle the chicken evenly with salt and black pepper.
9
Combine fresh parsley, chives, canola oil, and honey, stirring well.
10
Spoon herb mixture evenly over tops of chicken breast halves.
11
Place chicken, herb side down, on grill rack coated with cooking spray; grill 8 minutes each side or until done.

972

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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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: ¾ cup light buttermilk dressing, 4 (6 ounce) boneless skinless chicken breast halves, ½ teaspoon fresh ground black pepper, 2 tablespoons finely chopped fresh parsley, and more.

Yes, Grilled Herb-Coated Chicken Breasts 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!

Grilled Herb-Coated Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions