This recipe has always been a part of my family since I was little. My mom always cooked this. Well, she still cooks it to this day. I am so grateful to her for a lot of things including this Butter Baked Chicken. I promise you; this recipe is very easy and simple. Just follow all the ingredients and directions that I have provided, and you are good to go! By the way, serve these heavenly treats as is or over mashed potatoes, and you have yourself a meal to remember! Have a blessed day, friends, and I hope you are all well today. Enjoy!
- 1/4 c butter
- 4 chicken breasts (I use boneless skinless)
- 1 can Cream of Chicken soup
- 1 can of evaporated milk (12 ounces)
- 1/4 c water
- 1 c flour
- 1 1/2 tsp salt
- 1/8 tsp pepper
Prepare the oven and preheat to 218 degrees C or 425 degrees F.
Add a bit of evaporated milk into a small bowl.
Dip each chicken into the evaporated milk. Make sure to coat each well.
Add flour, salt, and pepper onto a clean plate. Whisk until well mixed.
Coat each chicken breast with the flour mixture.
Add butter into a 13×9-inch baking pan. Place it inside the oven and allow the butter to melt.
Remove from the oven, then arrange the coated chicken breasts into the prepared baking pan. Make sure to leave a small space between each chicken.
Put them inside the preheated oven and bake for about 30 minutes.
Remove from the oven, then flip each chicken breast and pour the soup mixture over.
Put them back inside the oven and bake for another 30 minutes or until the top turns golden brown.
Remove from the oven and allow them to rest for a few minutes at room temperature.
Serve warm and enjoy!