Create a mouthwatering Butter Baked Chicken with just a few simple ingredients: butter, flour, evaporated milk, and cream of chicken soup. This crispy, juicy, and tender dish pairs perfectly with sliced potatoes or a fresh salad, making it an instant hit for family dinners, gatherings, or any occasion.
Looking to customize? Swap the cream of chicken soup for mushroom or celery soup for a delightful twist. For even more flavor, marinate the chicken in evaporated milk for extra tenderness.
This timeless recipe is a must-try—delicious every time!
Ingredients
- Chicken Breasts: 4 boneless, skinless pieces for tender and juicy bites.
- Flour: 1 cup, ideal for a light and crispy coating.
- Evaporated Milk: 1 can (12 oz) to enhance richness and flavor.
- Salt: 1½ teaspoons to season perfectly.
- Butter: ¼ cup for a golden, buttery finish.
- Cream of Chicken Soup: 1 can to create a creamy, savory base.
- Water: ¼ cup to balance the sauce consistency.
- Pepper: ⅛ teaspoon for a hint of spice.
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Instructions
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prepare the Milk Dip: Pour a small amount of evaporated milk into a shallow dish—just enough to coat the chicken.
- Coat the Chicken: Dip each chicken breast into the milk, then roll it in a mixture of flour, salt, and pepper to coat evenly.
- Melt the Butter: Place butter in a 13x9-inch baking dish and let it melt in the oven.
- Fry the Chicken: Arrange the coated chicken in the dish and bake for 30 minutes.
- Prepare the Sauce: Combine the remaining evaporated milk, cream of chicken soup, and water in a bowl.
- Add the Sauce: After 30 minutes, flip the chicken, pour the soup mixture over the top, and bake for an additional 30 minutes.
- Finish Baking: Continue baking until the chicken turns golden brown and is cooked through.
