Buttery Baked Chicken
Tender chicken breasts baked in melted butter with a creamy soup-and-evaporated-milk sauce.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
- 12 ounce evaporated milk can, divided
- 1/2 cup all-purpose flour
- 1 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup butter melted
- 10.5 ounce cream of chicken soup one can
- 1/4 cup water
Instructions
- Preheat the oven to 350°F (175°C). If needed, pound each chicken breast to an even thickness for even baking.
- Pour about one-eighth of the evaporated milk into a shallow bowl for dipping.
- In another shallow bowl, whisk together the flour, salt, and pepper.
- Dip each chicken breast into the evaporated milk, then coat thoroughly with the seasoned flour; set the coated breasts aside.
- Pour the melted butter into a 9x13-inch baking dish and arrange the coated chicken breasts in a single layer in the butter.
- Bake the chicken for 1 hour (60 minutes).
- While the chicken bakes, combine the remaining evaporated milk, the can of cream of chicken soup, and the water in a bowl; whisk until smooth.
- After 1 hour, carefully turn each chicken breast over in the dish and pour the soup mixture evenly over the chicken.
- Return the dish to the oven and bake 30 more minutes, until the chicken is cooked through and golden on top.
- Remove from the oven and serve the chicken with the sauce spooned over it.
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
- Measuring Cups and Spoons
- Whisk or fork
- Meat Mallet or Rolling Pin
- Tongs
Notes
- Use evaporated milk, not sweetened condensed milk.
- Half-and-half can be substituted for evaporated milk in a pinch.
- Pound breasts to an even thickness for uniform baking.
- Pour sauce so it reaches about halfway up the breasts; use a larger dish if adding more chicken.
- To make in a crock pot: place butter and prepared chicken in the crock, cook 4–5 hours on high or 6–7 hours on low, turning halfway and adding soup mixture then.