Perfectly seasoned chicken baked in a bed of melted butter and soup mixture. This Butter Baked Chicken is crazy impressive and delicious! Moist, juicy, and flavorful chicken that no one can say no to. Pair this with just about anything for an easy and quick dinner that your entire family especially the kids would love!
I have been making this recipe for years now. It’s one of my family’s favourite chicken dishes. Super simple yet delicious. For a quick meal, you can throw in sliced potatoes before the first 30 minutes of baking. This simple trick helps me most particularly on the busiest days. In most cases, I marinate the chicken breasts in buttermilk instead of evaporated milk. I keep it in the fridge overnight, so the buttermilk soaks into the chicken nice and well. This recipe is pretty straightforward and surely a keeper!
Ingredients
1/4 c. butter
4 chicken breasts (or use boneless skinless)
1 can evaporate milk (12 ounces)
1 c. flour
1 can Cream of Chicken soup
1/4 c. water
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, pour just enough evaporated milk to dip the chicken. Dip each piece of chicken in the milk, then roll them in flour seasoned with salt and pepper.
Step 3: In a 13 x 9-inch pan, melt the butter. Lay the chicken in the melted butter. Place the pan in the preheated oven and bake the chicken for about 30 minutes.
Step 4: In the meantime, combine water with a can of soup and the remaining evaporated milk.
Step 5: After 30 minutes of baking, flip the chicken and pour the soup mixture over. Return the pan to the oven and resume baking the chicken for additional 30 minutes or until golden brown.
Ingredients
- 1/4 c. butter
- 4 chicken breasts (or use boneless skinless)
- 1 can evaporate milk (12 ounces)
- 1 c. flour
- 1 can Cream of Chicken soup
- 1/4 c. water
- 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, pour just enough evaporated milk to dip the chicken. Dip each piece of chicken in the milk, then roll them in flour seasoned with salt and pepper.
Step 3: In a 13 x 9-inch pan, melt the butter. Lay the chicken in the melted butter. Place the pan in the preheated oven and bake the chicken for about 30 minutes.
Step 4: In the meantime, combine water with a can of soup and the remaining evaporated milk.
Step 5: After 30 minutes of baking, flip the chicken and pour the soup mixture over. Return the pan to the oven and resume baking the chicken for additional 30 minutes or until golden brown.
