Dinner is a great meal, and more often than not, I usually need to make something easy and semi-quick. Fortunately, today’s recipe is just that; it takes little prep time before baking in the oven.

If your family likes chicken, then you’ll want to try this buttery baked chicken. With butter, evaporated milk, and cream of chicken soup, it becomes a creamy dish that you’re sure to love.

I cook with chicken breasts A LOT. It’s probably our go-to meat, and I have a lot of favorite baked chicken breast recipes you may also wish to try, like Salsa Chicken, Creamy Swiss Chicken Bake, and BBQ Baked Chicken.

Why we think you’ll love it:

  • Pantry staples. Make a delicious dish with ingredients you most likely have on hand.
  • Surprisingly easy. With just 10 minutes of prep and a few easy steps, this recipe is so simple that even your kids can make it.
  • Creamy sauce. The smooth sauce coats the chicken and is wonderful served over rice or noodles.

Buttery Baked Chicken Ingredients and Substitutions

  • 4 boneless skinless chicken breasts- or 6 to 8 boneless, skinless chicken thighs
  • 1 (12-ounce) can evaporated milk- Be sure that you use evaporated milk, NOT sweetened condensed milk.
  • ½ cup all-purpose flour
  • 1 ½ teaspoons salt- Reduce if using salted butter.
  • ⅛ teaspoon black pepper
  • ½ cup butter, melted- We use unsalted butter, but salted butter can be used.
  • 1 (10.5-ounce) can cream of chicken soup- Use cream of mushroom soup instead, or even make a cream soup substitute.
  • ¼ cup water
  • Optional- Sprinkle on some Cheddar, Monterey, or Colby Jack, Mozzarella, mild Provolone, or Parmesan right before the last 30-minute bake time.
A white baking dish with melted butter along with a bowl of chicken in milk and a bowl of flour.
Flour coated chicken breasts in a baking dish with melted butter.

How to Make Buttery Baked Chicken

  1. PREP. Preheat the oven to 350°F.
  2. COAT. Dip each chicken piece in a bowl filled with about ⅛ (about 3 tablespoons) of your evaporated milk. Coat well and then roll it in the flour seasoned with salt and pepper.
  3. BAKE. Pour the melted butter in a 9×13 baking dish, and the chicken, and bake for 1 hour.
  4. SAUCE. While the chicken is baking, mix together water, the can of soup, and the rest of the evaporated milk.
  5. BAKE. After 1 hour, turn the chicken over and pour the soup mixture on top. Bake for 30 more minutes until golden brown. Serve as is. Creamy and Delish!!

    Kristyn’s Recipe Tips

    • Be sure that you use evaporated milk, not sweetened condensed milk. In a pinch, half and half can also be used.
    • Pound the chicken breasts to a consistent thickness throughout so they will bake and an even rate.
    • This recipe makes more sauce than you might need. Pour enough over the chicken so the sauce comes about halfway up the breasts. You can also use a larger dish and add more chicken breasts.
    • To make in a crock pot. Put the melted butter into the crockpot and add the prepared chicken pieces on top. Cook for 4-5 hours on high or 6-7 hours on low. Halfway through the cooking time, turn each piece over and pour in the soup mixture.
    Butter chicken in a white casserole dish
    5 from 51 votes

    Buttery Baked Chicken Recipe

    By: Kristyn Merkley
    Creamy Buttery Baked Chicken is simple and full of flavor. It is another great dinner idea for any occasion!!
    Servings: 4
    Prep: 10 minutes
    Cook: 1 hour 30 minutes
    Total: 1 hour 40 minutes

    Ingredients 

    • 4 boneless skinless chicken breasts
    • 1 (12-ounce) can evaporated milk
    • ½ cup all-purpose flour
    • 1 ½ teaspoon salt
    • ⅛ teaspoon pepper
    • ½ cup butter, melted
    • 1 (10.5-ounce) can cream of chicken soup
    • ¼ 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.
    • Pour the melted butter in a 9×13 baking dish, and the chicken, and bake for 1 hour.
    • While the chicken is baking, mix together water, the can of soup, and the rest of the evaporated milk.
    • After chicken has been baking for 1 hour, turn the chicken over and pour the soup mixture on top. Bake for 30 more minutes until golden brown. Serve as is. Creamy and Delish!!
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    Notes

    Recipe Tips.
    • Be sure that you use evaporated milk, not sweetened condensed milk. In a pinch, half and half can also be used.
    • Pound the chicken breasts to a consistent thickness throughout so they will bake and an even rate.
    • This recipe makes more sauce than you might need. Pour enough over the chicken so the sauce comes about halfway up the breasts. You can also use a larger dish and add more chicken breasts.
    • To make in a crock pot. Put the melted butter into the crockpot and add the prepared chicken pieces on top. Cook for 4-5 hours on high or 6-7 hours on low. Halfway through the cooking time, turn each piece over and pour in the soup mixture.
    Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for about 3 months. 

    Nutrition

    Serving: 4g, Calories: 587kcal, Carbohydrates: 17g, Protein: 52g, Fat: 33g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 212mg, Sodium: 1853mg, Potassium: 899mg, Fiber: 0.4g, Sugar: 0.5g, Vitamin A: 917IU, Vitamin C: 3mg, Calcium: 33mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Recipe FAQ

    How to store?


    Leftovers can be stored in an airtight container and refrigerated for 3-4 days, or frozen for up to 3 months. Thaw, if needed, and reheat in the microwave, or for larger amounts, the oven.

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    This recipe was originally published June 2014.

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    About Kristyn

    Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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    5 from 51 votes (33 ratings without comment)

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    92 Comments

    1. Naomi says:

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

      Reply
    2. Cathi S says:

      Made it tonight….just so-so….pretty boring

      Reply
    3. Kristi Harrison says:

      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?

      Reply
      1. Lil' Luna says:

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

        Reply
    4. Sharla says:

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

      Reply
      1. Ashley says:

        It’s quite high. If you use four 7.5 oz chicken breasts, it comes out to 758 calories per breast.

        Reply
    5. Stevie says:

      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!

      Reply
    6. Julie says:

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

      Reply
    7. Liz says:

      All Wonderful Recipes. Thanks so much.

      Reply
      1. Lil' Luna says:

        You are very welcome. 🙂

        Reply
    8. janet says:

      What is the carb count? Calories? Did I miss where this is posted?

      Reply