This is one of my Mom’s famous recipes. Butter baked chicken made with just a few pantry ingredients and ready in minutes! There is nothing more easy and quick than this simple recipe. Make sure to try this very soon. I am certain that your family will love every bit of this juicy, perfectly seasoned chicken baked in melted butter and a simple soup mixture.
I always add sliced potato before baking. Not only that I save time by doing so, but it makes dinner super easy and fast! I told you, this is an awesome recipe that you can make any time! It is incredibly simple yet super delicious, everyone will surely ask for this again and again! Can’t wait to try this? Grab the simple ingredients and start cooking!
Ingredients
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1/4 c. butter
4 chicken breasts (for this recipe, I used boneless skinless)
1 can Cream of Chicken soup
1 can evaporate milk (12 ounces)
1/4 c. water
1 c. flour
1 1/2 tsp salt
1/8 tsp pepper
How to make Mom’s Butter Baked Chicken
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: In a small dish, add a little evaporated milk, enough to dip the chicken. Now, dip the chicken piece by piece in the milk, then roll each piece in the flour seasoned with salt and pepper.
Step 3: In a 13 x 9-inch pan, melt the butter. Once the butter has melted, lay the chicken in the pan and bake in the preheated oven for about 30 minutes.
Step 4: In the meantime, combine the water with a can of cream of chicken soup and the remaining evaporated milk.
Step 5: Flip the chicken after 30 minutes, then pour the soup mixture over them. Return to the oven and resume baking for additional 30 minutes until the chicken is golden brown.
Ingredients
- 1/4 c. butter
- 4 chicken breasts (for this recipe, I used boneless skinless)
- 1 can Cream of Chicken soup
- 1 can evaporate milk (12 ounces)
- 1/4 c. water
- 1 c. flour
- 1 1/2 tsp salt
- 1/8 tsp pepper
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: In a small dish, add a little evaporated milk, enough to dip the chicken. Now, dip the chicken piece by piece in the milk, then roll each piece in the flour seasoned with salt and pepper.
Step 3: In a 13 x 9-inch pan, melt the butter. Once the butter has melted, lay the chicken in the pan and bake in the preheated oven for about 30 minutes.
Step 4: In the meantime, combine the water with a can of cream of chicken soup and the remaining evaporated milk.
Step 5: Flip the chicken after 30 minutes, then pour the soup mixture over them. Return to the oven and resume baking for additional 30 minutes until the chicken is golden brown.
