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Buttermilk Chicken and Cornflake Bake


Buttermilk Chicken and Cornflake Bake

Buttermilk Chicken and Cornflake Bake
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Active Time: 30 minutes
Total Time: 1 hour
Serves: 8


  • 2 lb boneless, skinless chicken breasts, cut into 1-in. pieces
  • 2 Tbsp olive oil
  • 2 large carrots, cut into 1/4-in. pieces
  • 1 large onion, chopped
  • Kosher salt
  • 1 tsp Cajun or blackening seasoning (no salt added)
  • 1/4 cup all-purpose flour
  • 1/2 cup orange juice
  • 1 14.5-oz can low-sodium chicken broth
  • 1 cup frozen peas
  • 2 Tbsp roughly chopped fresh dill
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/2 cup buttermilk
  • 2 1/2 cups cornflakes



    1. Heat oven to 375F. Place the chicken in a large pot. Add enough water to cover and bring to a boil (about 10 minutes). Drain and set aside.
    2. Meanwhile, heat the oil in a large skillet over medium heat. Add the carrots, onion and 1/2 tsp salt and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in the Cajun seasoning.
    3. Sprinkle the flour over the vegetables; cook, stirring, for 1 minute. Gradually stir in the orange juice, then the broth; bring to a boil. Add the chicken, peas, dill and half the parsley and stir to combine. Remove from heat and stir in the buttermilk.
    4. Transfer the mixture to a 2 1/2- to 3-quart baking dish and bake for 15 minutes. In a medium bowl, combine the cornflakes and the remaining parsley. Sprinkle over the chicken mixture and bake 5 minutes more. Let stand for 10 minutes before serving.


8 Servings

Nutrition Facts

Calories: 258
Fat: 7g
Saturated Fat: 1g
Cholesterol: 68mg
Sodium: 353mg
Carbohydrates: 20g
Dietary Fiber: 2g
Protein: 29g