Butter Baked Chicken

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Butter Baked Chicken

So Tender & Delicious
Course Main Course, Main Dish
Cuisine American
Author Catherine’s Plates

Equipment

  • meat mallot
  • cutting board
  • ziploc bag
  • 2 narrow dishes (pie plates)
  • tongs
  • 9 x 13 baking dish
  • medium pot
  • measuring spoons & cups

Ingredients

  • 3-4 large boneless, skinless chicken breasts
  • 1 cup flour
  • 1/2 cup (1 stick) butter
  • 1 (12 oz) can evaporated milk

Seasonings for flour dredge

  • 1/4 tsp salt 1/4
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp dried thyme leaves

Sauce

  • remainder of evaporated milk left from chicken dredge
  • 1 (10.5 oz) can cream of chicken soup
  • 1/8 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried thyme leaves
  • 1/4 cup water

Instructions

  • Preheat oven to 350 degrees. Place 1 stick of butter (1/2 cup) into a 9 x 13 baking dish. Place into preheated oven and allow butter to melt before removing from oven.
    NOTE: Keep an eye on it so it doesn't burn in the oven. Allow to come to a sizzle.
    NOTE: Leave oven on 350 degrees.
  • In one pie plate place 1 can of evaporated milk. In the second pie plate place flour and seasonings for the dredge listed above and whisk the dry ingredients to combine.
  • Place a chicken breast into a ziploc bag, remove air, and seal bag. Flatten chicken breast using a meat mallot until evenly thinned out.
  • Remove chicken breast from bag and place into milk to coat. Remove from milk and place into seasoned flour to coat on both sides. Shake off excess flour. Place coated chicken breast into baking pan on top of melted butter.
  • Prepare rest of chicken breasts the same way. Place chicken in preheated 350 degree oven for 30 minutes. Pull chicken out of oven and flip over chicken.
  • In a medium pot over medium high heat place the rest of the evaporated milk from the pie plate into the medium pot. Add in 1 can of cream of chicken soup. Season with 1/8 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp thyme.
  • Whisk together and bring to a simmer. Whisk in 1/4 cup water. Whisk continuously for 1 minute. Turn off burner. Pour mixture over the chicken.
  • Place chicken back in preheated 350 degree oven for 30 minutes or so until chicken is cooked through and no longer pink.
  • Serve up over cooked rice or pasta. Enjoy.


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