This butter baked chicken is one of my favorite simple recipes. Similar to my go-to baked chicken breast, this baked chicken with butter is coated in plenty of savory spices. But I drench it in glorious butter and milk to make it so moist and irresistible! With just 6 ingredients, it’s easy to make and so packed full of flavor from the butter, seasonings, and milk. I love that it’s perfect for a weeknight meal but also fancy enough to serve to guests. Creamy, indulgent, and oh-so tasty!
Top Reader Review
My family loved it. I used liquid milk instead of the powdered milk. I also marinated the chicken breasts in the seasoning and a little milk before cooking. Then followed your recipe…it was the bomb…awesome taste!!!
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Oven Baked Butter Chicken Recipe
I love how easy and hands-off this old-fashioned buttery baked chicken recipe is. The combination of butter and milk makes the chicken so moist and juicy. By placing the butter cubes on top, the chicken bastes itself, turning the flour coating nice and crisp while the insides stay so succulent. I wait to pour the milk around the chicken until it has baked for a bit in order to steam both the meat and the breading. The breading takes on an almost chicken skin-like texture that’s so good! Plus, the milk mixes with the leftover butter and flour to create a gravy-like sauce right in the pan.
I kept the spices simple with paprika and herbs de Provence. If you don’t have herbs de Provence, though, you can use any combination of rosemary, thyme, basil, tarragon, marjoram, and oregano. I recommend adding just a little pinch of each.
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Using Regular Milk
Powdered milk is a great pantry staple to keep on hand since it’s so versatile. I found in testing that it helped to create a thicker sauce, especially since I used a higher ratio of milk powder to water than you would to make a simple cup of milk. However, if you don’t have access to powdered milk, regular milk will still make the chicken moist and flavorful. I recommend using ¾ cup of whole milk!
Butter Baked Chicken Recipe
Ingredients
- 1 pound boneless, skinless chicken breasts (*)
- ½ cup all-purpose flour
- 1½ teaspoons kosher salt
- ½ teaspoon ground paprika
- ¼ teaspoon herbs de Provence
- ¼ teaspoon ground black pepper
- ¼ cup unsalted butter (**)
- ½ cup dry milk powder (***)
- 1½ cups hot water
Instructions
- Preheat oven to 350℉ and lightly grease a baking dish.
- Dip the chicken breasts in water and shake off the excess.1 pound boneless, skinless chicken breasts
- Combine the flour and seasonings, then coat the chicken with the flour mixture.½ cup all-purpose flour, 1½ teaspoons kosher salt, ½ teaspoon ground paprika, ¼ teaspoon herbs de Provence, ¼ teaspoon ground black pepper
- Place chicken breasts into the prepared baking dish.
- Cut the butter into small squares and arrange on top of the chicken.¼ cup unsalted butter
- Bake in the preheated oven for 15 minutes.
- Combine dry milk powder and hot water in a bowl. Pour the milk around the chicken.½ cup dry milk powder, 1½ cups hot water
- Cover with aluminum foil and return to oven.
- Bake at 350℉ for 30-40 more minutes, or until internal temperature reaches 165℉. Enjoy!
Notes
- Cook in a preheated oven for the best results.
- It’s easiest to cut butter into cubes if it’s had time to soften at room temperature. If you’re short on time, dip a butter knife in hot water to slice.
- Be sure to cover the chicken with foil once the milk is added so the tops don’t burn.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Butter Baked Chicken Step by Step
Prep: Gather the short list of ingredients for this baked chicken recipe. Then preheat your oven to 350℉, and lightly grease a baking dish.
Dip the Chicken: Dip 1 pound of boneless, skinless chicken breasts in water and shake off the excess.
Dredge the Chicken: Combine ½ cup all-purpose flour with 1½ teaspoons kosher salt, ½ teaspoon ground paprika, ¼ teaspoon herbs de Provence, and ¼ teaspoon ground black pepper. Fully coat the chicken in the flour mixture.
Place the Chicken: Place flour-coated chicken breasts into the prepared baking dish.
Arrange the Butter: Cut ¼ cup unsalted butter into small squares, and arrange directly on top of the chicken.
Make the Milk: Bake in the preheated oven for 15 minutes. Next, combine ½ cup dry milk powder and 1½ cups hot water in a bowl. Pour the milk into the dish around the chicken.
Bake the Chicken: Cover the chicken with aluminum foil and return it to oven. Bake at 350℉ for 30-40 more minutes, or until internal temperature reaches 165℉. Enjoy!
How to Store, Freeze, and Reheat
Store leftover butter baked chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven covered with foil for 15-20 minutes, or until warmed through.
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