BUTTER BAKED CHICKEN A Tender and Delicious Chicken Recipe

Preheat the oven to 350°F.

Place 1 stick of butter into a 9x13 baking dish and put it in the oven until melted, ensuring it doesn't burn.

In a pie plate, pour in 12 oz of evaporated milk.

In another pie plate, add 1 cup of flour and season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon paprika. Whisk together.

Pound 4 large boneless skinless chicken breasts in a Ziploc bag to thin them out and ensure even size.

Dip the pounded chicken breasts into the evaporated milk, letting them soak briefly.

Transfer the chicken from the milk to the flour mixture, coating both sides and shaking off excess flour before placing them in the baking dish with melted butter.

Bake the chicken in the oven at 350°F for about 30 minutes.

Remove the chicken from the oven and flip each piece using tongs.

In a medium skillet over medium-high heat, add the remaining evaporated milk and 1 can of cream of chicken condensed soup. Season with salt, black pepper, garlic powder, onion powder, smoked paprika, and thyme leaves. Whisk together and bring to a simmer.

Add 1/4 cup of water to the sauce, whisking continuously to prevent sticking.

Pour the sauce over the chicken and return it to the oven to bake for another 30 minutes, checking for doneness with a meat thermometer or by cutting into the chicken.

Once cooked through, remove from the oven and garnish with dried parsley before serving.

Equipment Needed

Spice Level:

Allergens