Buttery Baked Chicken

Creamy Buttery Baked Chicken is simple and full of flavor. It is another great dinner idea for any occasion!!

I cook with chicken breasts A LOT. It’s probably our go-to meat. With that being said, I have a lot of favorite baked chicken breast recipes, like Salsa Chicken, Creamy Swiss Chicken Bake, BBQ Baked Chicken, and this Buttery Baked Chicken!

Close up image of butter baked chicken recipe

Butter-Y + Delicious

Dinner is a great meal, and it’s something I look forward to, but more often than not, I usually want to make something easy and semi-quick.

I’m either looking for a good crock pot meal or something simple because it’s hard to want to slave over an intricate meal after a long busy day. Fortunately, today’s recipe is one that is quick and takes little prep time!

If your family likes chicken, then you’ll definitely want to try this Buttery Baked Chicken. With butter, evaporated milk and cream of chicken soup, it’s another chicken dinner winner.

Buttery Baked Chicken is great over rice or pasta, served with Roasted Broccoli, Mashed Potatoes, or any type of salad. It’s a heavenly meal!

Ingredients for butter chicken recipe in white bowls

How to make Buttery Baked Chicken

CHICKEN. Dip each chicken piece in a bowl filled with about ⅛ of your evaporated milk. Coat well and then roll it in the flour seasoned with salt and pepper. Melt butter in 9×13 pan and cook the chicken in the melted butter for 1 hour at 350°F.

SAUCE. Mix together water, can of soup, and the rest of your evaporated milk.

BAKE. After chicken has been baking for 1 hour, turn chicken and pour soup mixture on top. Bake for 30 more minutes until golden brown. Serve as is. Creamy and Delish!!

Chicken dredged in flour and in baking dish with butter

TIPS + Variations

Dry chicken? Because of the butter that the chicken is cooking in, it should not dry out. I have never had it dry out before, but if you would like to cover the pan to prevent it from drying out, you can. However, I would remove it towards the end of the cook time to let the chicken brown.

Recipe Variations:

  • Squeeze some fresh lemon on top.
  • Melt a little bit of your favorite cheese (shredded) on the chicken the last few minutes of cooking.
  • Add some rosemary or thyme. Or season it to your personal taste.
  • Use chicken thighs in this recipe if you prefer.
Butter baked chicken recipe close up

FAQ

How to store leftovers? STORE leftovers in an airtight container in the fridge. It will last in the fridge for 3-5 days.

How to reheat? REHEAT it in the microwave until heated through.

How to make this in the crock pot? Just put the melted butter into the crockpot and the prepared chicken pieces on top of it. Cook for 4-5 hours on high or 6-7 hours on low.

Half way through the cooking time, turn each piece over and pour in the soup mixture. Cook for the remaining time.

Butter chicken in a white casserole dish

For more great Baked Chicken recipes:

Buttery Baked Chicken Recipe

4.62 from 13 votes
Creamy Buttery Baked Chicken is simple and full of flavor. It is another great dinner idea for any occasion!!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 4
Calories 709 kcal
Author Lil’ Luna

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 can evaporated milk 12 oz
  • 1/2 cup all-purpose flour
  • 1 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup butter melted
  • 1 can cream of chicken soup
  • 1/4 cup water

Instructions
 

  • Dip each chicken piece in a bowl filled with about ⅛ of your evaporated milk. Coat well and then roll it in the flour seasoned with salt and pepper.
  • Melt butter in 9×13 pan and cook the chicken in the melted butter for 1 hour at 350°F.
  • Mix together water, can of soup, and the rest of your evaporated milk.
  • After chicken has been baking for 1 hour, turn chicken and pour soup mixture on top. Bake for 30 more minutes until golden brown. Serve as is. Creamy and Delish!!

Notes

*Be sure that you use evaporated milk, NOT sweetened condensed milk.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. We love chicken too!! We eat it most nights. I can’t wait to try this recipe!! Super delicious!! Thanks 🙂

  2. How does baking it for that long not make it dried out? It looks delicious and I really want to try it.

  3. We tried this tonight. That’s an awful lot of butter. I think maybe you are meant to dump the butter at the time that you add the soup mixture…?

    1. Yup, which is why it’s so good! 😉 If you want less butter I suggest using 1/4 cup instead. 😉

  4. This looks delicious! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.

  5. Thanks for the recipe. Your website is really nice, I love the photos. Do you bake the chicken covered? I wonder how it bakes for 1.5 hours and is not dry.

  6. Is there a secret to getting them to brown? We tried tonight and did not brown up like the pic. Still good though!

  7. I was so excited to try this but with 17 min left on the timer my oven was on FIRE!! How the heck did this happen?! I followed everything 100%, down to the pan size!

  8. I would love to know nutritional facts.. Calories?
    Because.. This was totally delish! Could b my new favorite easy recipe

  9. I was wondering about the part that you pour over the chicken- there was so much my chicken was completely covered. Your pictures look like it was drizzled- did you dump the whole mixture on the chicken? With mine, you couldn’t even see the browning of the chicken. Normal or not normal?

    1. There was a ton so we actually poured most of it over and baked and then left a little bit to drizzle on top. 😉

  10. i made mine just like it says and it browned and came out perfect. The butter is basically frying it.. Super easy.

  11. This chicken was so delicious. So tender. I served it with rice for all the yummy sauce. It’s a keeper as the guys said. Thank you.

    1. Thank you for the comment!! Glad it was a keeper. It’s definitely a fav in our home. Hopefully you can try other recipes here on the site that are “keepers” too. 😉

    1. YAY!! I Love to hear that!! Thanks for stopping by. I hope you can find other recipes on the site that you enjoy. 😉

  12. I typically cut my chicken breasts in half…. So they aren’t so thick. Should I just leave them for this recipe?

  13. The picture and the instructions don’t jive. Not sure how it gets brown with all of this soup on top. I think something is amiss.

  14. 5 stars
    I tried this recipe tonight, found it on Pinterest. I saw you added some rosemary in the photo, but I didn’t have any lemons. Do you have the quantity for those ingredients? I ended up improvising, and added a little thyme and rosemary. I did use all the butter….its why the chicken doesn’t dry out. I served it over angel hair pasta….by boyfriend, he ate it so fast, then said “you ready to get married”? LOL….great recipe, thanks for sharing!

    1. LOL!! Glad he liked it!! As for the lemons and rosemary, I just sprinkled some on top & sliced a small lemon and put some of those slices in. You can definitely add more or less. Thanks so much for letting me know!

  15. 5 stars
    I made this tonight and even though I’m stuffed, I could go back for seconds! This is definitely being added to our dinner rotation! Thanks for sharing ????

  16. Just got the answer to mY lemon q. Keep the chicken recipes coming!!!!’my hUb only eats chicken since a recent heart attack. Thanks. Sue

  17. 5 stars
    Terrific dish! My husband said it was the best chicken he had ever eaten. I am on low sodium diet, so I had to tweak the recipe with lower sodium homemade soup, and less salt, but it was delicious. I definitely will make this again. Thank you for this wonderful recipe.

  18. 5 stars
    Your nutrition facts for the buttery baked chicken do not specify serving size. Please tell me that the 2824 calories are for the entire dish and not just for 1/4 of the recipe!

  19. I accidentally used condensed milk (sweetened of course) instead of evaporated milk. Whoops. We’ll see how that goes!

  20. I felt like 1/2 cup flour was too much. I covered my chicken and then had a lot left over, which I had to throw out. Other than that, it was very tasty. Added some Tex Mex cheese at the end for more flavour. I served it with roasted Brussels sprouts and homemade rice for a complete meal. My boyfriend loved it! We will try with chicken thighs next time as he prefers those

    1. Thanks for the feedback. Sounds like a delicious meal. Love the sides that you paired with the chicken. Chicken thighs are great in this recipe too, so that’s a great option for next time! Glad you enjoyed the recipe!

    1. Yes – you can use half and half or whipping cream or if you want to stay away from dairy, you can use chicken broth.

  21. 5 stars
    Another good tasting meal that has the option of going into the crockpot. Anything in the crockpot is always a favorite for me.

    1. I haven’t tried substituting the chicken for steak. I’m not sure this is the recipe I would use to swap for steak either, just due to how it is baked. You’d need to adjust baking time and even probably how you bake it if you were to use steak. We have an awesome steak marinade recipe that you could grill or sear in a pan https://lilluna.com/steak-marinade-recipe/ or a yummy Chicken Fried Steak recipe too, that may feel a bit more like this Butter Chicken, but using steak: https://lilluna.com/chicken-fried-steak/

  22. 4 stars
    This chicken was so good I add a few more spices like garlic salt instead of salt and paprika onion powder