If you are searching for another easy meal that your entire family will absolutely love, you have to give this Creamy Butter Baked Chicken a try. It is packed with a savory flavor that you’ll surely love! For a complete meal, pair this dish with potatoes, rice, or asparagus.
Ingredients
1 can evaporated milk (12 ounces)
4 boneless, skinless chicken breasts
1 c. flour
1 can cream of chicken soup (condensed 10.5 ounces)
1/4 c. butter
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: Into pieces, cut the butter and put the pieces of butter in a 9 x 13-inch baking dish, then melt the butter in the oven.
Step 3: In the meantime, whisk the flour, salt, and pepper in a bowl.
Step 4: Pour around 4 ounces of evaporated milk into another bowl.
Step 5: Carefully take the pan out of the oven once the butter has melted.
Step 6: In the milk, dip the pieces of chicken one at a time, then dredge in the seasoned flour and place the chicken in the baking dish. Bake the chicken in the preheated oven for about 30 minutes.
Step 7: Meanwhile, whisk the rest of the evaporated milk with the can of soup.
Step 8: After 30 minutes, remove the chicken from the oven and turn each chicken piece over. Over the chicken, pour the milk and soup mixture.
Step 9: Return the chicken to the oven and resume baking for another 30 minutes until the top is golden brown and the sauce has thickened. The chicken is done once its internal temperature reaches 165 degrees F.
Step 10: Before serving, squeeze the lemon juice over the chicken if desired. Or serve the lemon on the side. Enjoy!
Notes:
You can swap regular flour with gluten-free flour. For this, I used the cup-for-cup or 1:1 types of gluten-free flour.
You can also use gluten-free cream of chicken soup.
Make sure to use a meat thermometer to check the doneness of the chicken.
Ingredients
- 1 can evaporated milk (12 ounces)
- 4 boneless, skinless chicken breasts
- 1 c. flour
- 1 can cream of chicken soup (condensed 10.5 ounces)
- 1/4 c. butter
- 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: Into pieces, cut the butter and put the pieces of butter in a 9 x 13-inch baking dish, then melt the butter in the oven.
Step 3: In the meantime, whisk the flour, salt, and pepper in a bowl.
Step 4: Pour around 4 ounces of evaporated milk into another bowl.
Step 5: Carefully take the pan out of the oven once the butter has melted.
Step 6: In the milk, dip the pieces of chicken one at a time, then dredge in the seasoned flour and place the chicken in the baking dish. Bake the chicken in the preheated oven for about 30 minutes.
Step 7: Meanwhile, whisk the rest of the evaporated milk with the can of soup.
Step 8: After 30 minutes, remove the chicken from the oven and turn each chicken piece over. Over the chicken, pour the milk and soup mixture.
Step 9: Return the chicken to the oven and resume baking for another 30 minutes until the top is golden brown and the sauce has thickened. The chicken is done once its internal temperature reaches 165 degrees F.
Step 10: Before serving, squeeze the lemon juice over the chicken if desired. Or serve the lemon on the side. Enjoy!
Notes
You can swap regular flour with gluten-free flour. For this, I used the cup-for-cup or 1:1 types of gluten-free flour. You can also use gluten-free cream of chicken soup. Make sure to use a meat thermometer to check the doneness of the chicken.
