Mom’s Butter Baked Chicken Recipe
There’s something undeniably comforting about a classic family recipe, and Mom’s Butter Baked Chicken is no exception. This hearty dish features tender, juicy chicken breasts baked in a rich, buttery coating, finished with a creamy sauce made from evaporated milk and cream of chicken soup. Passed down through generations, this recipe combines simplicity with soul-warming flavors, making it a perfect choice for a cozy family dinner or a gathering with friends. With a prep time of just 10 minutes and a total cooking time of about an hour, it’s an easy yet impressive meal that will have everyone asking for seconds. Let’s dive into this nostalgic recipe and bring a taste of home to your table!
Ingredients (Serves 4-6)
- 4 boneless, skinless chicken breasts (about 2 lbs)
- 1 can (12 oz) evaporated milk
- 1 cup all-purpose flour
- 1 ½ teaspoons salt
- ⅛ teaspoon black pepper
- ¼ cup unsalted butter
- 1 can (10.5 oz) Cream of Chicken soup
- ¼ cup water
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This temperature ensures the chicken cooks evenly while allowing the butter to melt and create a golden crust. Preparing your oven ahead of time sets the stage for a seamless cooking process.
- Prepare the Chicken Coating: Pour a small amount of the evaporated milk into a shallow dish—about 2-3 tablespoons will do, just enough to lightly coat each chicken breast. In a separate shallow dish, combine the flour, salt, and pepper, mixing well to evenly distribute the seasonings. This seasoned flour will give the chicken a flavorful, crispy exterior.
- Coat the Chicken: Dip each chicken breast into the evaporated milk, ensuring it’s lightly coated on all sides. Then, dredge it in the seasoned flour mixture, pressing gently to adhere the flour to the chicken. Repeat this process for all four pieces, setting them aside on a plate as you go. This double-dip method locks in moisture and adds texture.
- Melt the Butter: Place the ¼ cup of butter in a 13×9-inch baking dish and pop it into the oven for 2-3 minutes, or until the butter is fully melted and sizzling. Carefully remove the dish (use oven mitts!) and tilt it to coat the bottom evenly with butter. The melted butter serves as the foundation for a rich, golden crust on the chicken.
- Bake the Chicken (First Stage): Arrange the coated chicken breasts in the buttered baking dish in a single layer. Bake in the preheated oven for 30 minutes. This initial baking time allows the chicken to cook partially and develop a deliciously crispy, buttery exterior. The aroma filling your kitchen will be irresistible!
- Prepare the Sauce: While the chicken bakes, combine the remaining evaporated milk from the can, the can of Cream of Chicken soup, and ¼ cup of water in a medium bowl. Whisk until smooth and well-blended. This creamy sauce will add moisture and a savory depth to the dish, transforming it into a comforting casserole-style meal.
- Flip and Add Sauce: After 30 minutes, remove the baking dish from the oven. Carefully turn each chicken breast over to ensure even cooking and browning. Pour the soup mixture evenly over the chicken, covering each piece generously. The sauce will meld with the butter and juices, creating a luscious topping.
- Bake to Golden Perfection: Return the dish to the oven and bake for an additional 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the top is a beautiful golden brown. The extended baking time allows the flavors to meld, and the sauce to thicken slightly.
- Serve and Enjoy: Remove the dish from the oven and let it rest for 5 minutes before serving. This resting period helps the sauce settle and makes serving easier. Plate the chicken with a spoonful of the creamy sauce, and garnish with a sprinkle of fresh parsley or cracked pepper if desired.
Serving Suggestions
Mom’s Butter Baked Chicken pairs wonderfully with a variety of sides to create a well-rounded meal. Serve it with fluffy mashed potatoes or buttered egg noodles to soak up the delicious sauce. For a healthier option, pair it with steamed green beans, roasted carrots, or a crisp garden salad with a tangy vinaigrette. This dish also shines alongside warm dinner rolls or cornbread, making it ideal for family gatherings or potlucks.
Tips for Success
- Chicken Selection: Boneless, skinless chicken breasts work best for even cooking, but you can substitute with bone-in pieces (adjust cooking time to 45-50 minutes total) or thighs for added flavor.
- Butter Quality: Using unsalted butter allows you to control the saltiness, especially with the seasoned flour and canned soup. If you prefer a richer taste, try adding a tablespoon of garlic powder to the flour mix.
- Make Ahead: Assemble the dish up to the first 30-minute bake, cover, and refrigerate. Add the sauce and bake when ready, adding 5-10 minutes to the cooking time if starting from cold.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes to maintain texture, or microwave for a quicker option.
Nutritional Insights
Each serving (based on 4 portions) contains approximately 400-450 calories, with a good balance of protein from the chicken (about 30g per serving), fats from the butter and soup, and carbohydrates from the flour coating. The evaporated milk and cream soup add creaminess but also sodium, so adjust salt levels to taste. For a lighter version, use low-fat evaporated milk or a reduced-fat soup.
Why You’ll Love This Recipe
Mom’s Butter Baked Chicken is a timeless recipe that combines the simplicity of home cooking with the richness of a comfort food classic. The buttery crust paired with the creamy sauce creates a mouthwatering experience that’s both nostalgic and satisfying. Perfect for busy weeknights or special family dinners, this dish is a testament to the power of simple ingredients transformed into something extraordinary. The golden-brown finish and savory aroma will make it a staple in your recipe repertoire.
Frequently Asked Questions
- Can I use fresh milk instead of evaporated milk? Evaporated milk adds a unique creaminess, but you can substitute with regular milk—use 1 ½ cups and reduce water to 2 tablespoons for a similar consistency.
- What if I don’t have Cream of Chicken soup? Try Cream of Mushroom or Celery soup for a different flavor profile, or make a quick substitute with 1 cup of chicken broth, 2 tablespoons flour, and 2 tablespoons butter cooked into a roux.
- Can I double the recipe? Yes! Use a larger baking dish (e.g., 15×10) and extend the cooking time by 10-15 minutes, ensuring the chicken reaches 165°F internally.
Treat your family to the warm, comforting flavors of Mom’s Butter Baked Chicken tonight. Share your experience in the comments below or tag us in your photos—we’d love to see your culinary creations!
