This creamy butter-baked chicken has been one of my ultimate chicken dishes! Mouthwatering, super tender, incredibly juicy chicken that will no doubt knock everyone off their feet! This recipe has been my favorite go-to for years and a staple at home. Serve this no-frills, flavorful chicken dish with potatoes, rice, or your favorite veggies for a full meal perfect for everyone!
Ingredients
1/4 c. butter
4 boneless, skinless chicken breasts
1 c. flour
1 can cream of chicken soup (condensed 10.5 ounces)
1 can evaporated milk (12 ounces)
Lemon wedges (optional)
1 ½ teaspoon salt
1/8 teaspoon freshly ground pepper
How to make Creamy Butter Baked Chicken
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: In a 9 x 13-inch baking dish, place the butter after cutting them into pieces. Place in the oven and let the butter melt.
Step 3: In the meantime, whisk the flour, salt, and pepper in a bowl. Place about 4 ounces of the evaporated milk in another bowl.
Step 4: Take the pan out of the oven once the butter has melted.
Step 5: In the milk, dip each piece of chicken, then dredge in the seasoned flour and place the breaded chicken in the baking dish.
Step 6: Return the pan to the oven and bake the chicken for about 30 minutes.
Step 7: Meanwhile, whisk the rest of the evaporated milk and the can of soup until well-mixed.
Step 8: After 30 minutes, remove the chicken from the oven. Flip each piece of chicken and pour on top the milk and soup mixture. Resume baking for another 30 minutes until the top of the chicken is golden brown and the sauce has thickened. The chicken is done when its internal temperature reaches 165 degrees F.
Step 9: Before serving, squeeze some lemon juice over the chicken if desired, or serve a slice of lemon along the side. Enjoy!
Notes:
For this recipe, you can swap gluten-free flour with regular free.
You can also use gluten-free cream of chicken soup.
Ingredients
- 1/4 c. butter
- 4 boneless, skinless chicken breasts
- 1 c. flour
- 1 can cream of chicken soup (condensed 10.5 ounces)
- 1 can evaporated milk (12 ounces)
- Lemon wedges (optional)
- 1 ½ teaspoon salt
- 1/8 teaspoon freshly ground pepper
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: In a 9 x 13-inch baking dish, place the butter after cutting them into pieces. Place in the oven and let the butter melt.
Step 3: In the meantime, whisk the flour, salt, and pepper in a bowl. Place about 4 ounces of the evaporated milk in another bowl.
Step 4: Take the pan out of the oven once the butter has melted.
Step 5: In the milk, dip each piece of chicken, then dredge in the seasoned flour and place the breaded chicken in the baking dish.
Step 6: Return the pan to the oven and bake the chicken for about 30 minutes.
Step 7: Meanwhile, whisk the rest of the evaporated milk and the can of soup until well-mixed.
Step 8: After 30 minutes, remove the chicken from the oven. Flip each piece of chicken and pour on top the milk and soup mixture. Resume baking for another 30 minutes until the top of the chicken is golden brown and the sauce has thickened. The chicken is done when its internal temperature reaches 165 degrees F.
Step 9: Before serving, squeeze some lemon juice over the chicken if desired, or serve a slice of lemon along the side. Enjoy!
Notes
For this recipe, you can swap gluten-free flour with regular free. You can also use gluten-free cream of chicken soup.
