This Butter Baked Chicken is a family favorite. Yours will love it, too. Your chicken breasts will come out moist and fork tender for a delicious meal. And, you can use the soup leftover in the pan for a gravy over potatoes.
- 4–6 thin sliced chicken breasts
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- dash of seasoning salt
- 1/3 cup butter
- 12 oz can evaporated milk
- 10.5 oz can cream of chicken soup
- 1 lemon (optional)
- Preheat oven to 425 F degrees.
- Cut the butter into cubes and add to a 13 x 9 pan. Then, place it in the oven to melt.
- Mix flour, salt, pepper, and seasoning salt in a shallow bowl.
- In another shallow bowl, pour 4 oz of evaporated milk.
- Dredge each chicken breasts into the evaporated milk and then in the flour mixture.
- Put each chicken breasts directly on top of the melted butter.
- Bake for 30 minutes.
- Combine the rest of the evaporated milk and the cream of chicken soup.
- Turn the chicken over and then drizzle the tops with the milk soup mixture until they are well coated.
- Pour the milk soup mixture all around the chicken. Don’t fill the pan completely up above the chicken, but add enough that it can be used as gravy.
- It’s optional to add thin slices of lemon around the chicken. I love it, but my kids don’t, so often I leave it off.
- Bake for an additional 30 minutes, until golden brown and soup mixture has thickened.
- Remove from oven and serve immediately with mashed potatoes.
I had about 1/2 the milk soup mixture left over. I did not want the chicken swimming in it because it doesn’t brown as well. But, if you want to, go ahead.
If you don’t have evaporated milk, whole milk or cream work well, too.
If you have cream of mushroom soup, it also works well for the soup mixture.