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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!
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!
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!!
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.
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.
For more great Baked Chicken recipes:
- Creamy Swiss Chicken Bake
- Creamy Chicken Alfredo Pasta Bake
- Crispy Baked Cheddar Chicken
- Mayo Parmesan Chicken Bake
Buttery Baked Chicken Recipe
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Trying this tonight but what Do the lemons do. Thanks
What size can of milk they make two sizes
The bigger one 🙂 Enjoy!
Can this recipe be done in a crockpot or slowcooker?
I am sure it can, though I personally haven’t tried.
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 ????
LOL!! I’m so glad you like it! Thank you for sharing!
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!
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!
Can I use bone in chicken thighs?
Yes you can!
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.
I typically cut my chicken breasts in half…. So they aren’t so thick. Should I just leave them for this recipe?
Made this tonight and it was a big hit…even with the pickiest of our eaters. Thanks!
YAY!! I Love to hear that!! Thanks for stopping by. I hope you can find other recipes on the site that you enjoy. 😉
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.
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. 😉
I will try some this week. Can not wait.