This recipe is awesome! It’s incredibly easy and quick to make using just a few pantry ingredients. Feel free to add some sliced potatoes to the chicken in the first thirty minutes of baking for an instant side that pairs so well with this delicious, lush butter-baked chicken.
My kids are obsessed with this butter-baked chicken! It’s a great alternative to the greasy fried chicken they are used to. The chicken breasts are dipped in milk and coated with seasoned flour and baked in melted butter. It’s an easy peasy recipe that guarantees one of the best chicken dinners you’ll ever make! Pair this butter-baked chicken with any of your preferred side dishes for a simple yet filling meal that your fussiest eaters will ask for over and over again!
If you are searching for a kid and family dinner, this butter-baked chicken is an amazing option. These chicken breasts not only taste great, but they come out super moist and tender!
Ingredients
1 can evaporated milk (12 ounces)
4 chicken breasts (I use boneless, skinless)
1 c. flour
1/8 tsp pepper
1/4 c. butter
1 1/2 tsp salt
1/4 c. water
1 can Cream of Chicken soup
How to make Mom’s Butter Baked Chicken
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: In a small dish, pour a little amount of the evaporated milk, making sure it is enough to dip your chicken in.
Step 3: Dip each piece of chicken in the milk, then roll each in the flour that has been seasoned with salt and pepper.
Step 4: In a 13 x 9-inch pan, melt the butter. Once the butter has melted, add the chicken and bake in the preheated oven for about 30 minutes.
Step 5: In the meantime, whisk the water, can of soup, and the remaining evaporated milk until well blended.
Step 6: After 30 minutes of baking, flip the chicken and pour the soup mixture on top. Return to the oven and continue baking for another 30 minutes or until the chicken is golden brown.
Ingredients
- 1 can evaporated milk (12 ounces)
- 4 chicken breasts (I use boneless, skinless)
- 1 c. flour
- 1/8 tsp pepper
- 1/4 c. butter
- 1 1/2 tsp salt
- 1/4 c. water
- 1 can Cream of Chicken soup
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: In a small dish, pour a little amount of the evaporated milk, making sure it is enough to dip your chicken in.
Step 3: Dip each piece of chicken in the milk, then roll each in the flour that has been seasoned with salt and pepper.
Step 4: In a 13 x 9-inch pan, melt the butter. Once the butter has melted, add the chicken and bake in the preheated oven for about 30 minutes.
Step 5: In the meantime, whisk the water, can of soup, and the remaining evaporated milk until well blended.
Step 6: After 30 minutes of baking, flip the chicken and pour the soup mixture on top. Return to the oven and continue baking for another 30 minutes or until the chicken is golden brown.
