My simple butter baked chicken is the coziest 6-ingredient recipe! This old-fashioned comfort dish turns standard baked chicken breast into something extra rich, buttery, and indulgent. I just coat some chicken breasts in seasoned flour for crispness, coat it with cubes of real butter, then bake it in the oven with milk to create extra tender meat and a creamy sauce. So easy and so yummy!
Top Reader Reviews
Absolutely delicious recipe. I used milk powder in the recipe and the result was a rich buttery sauce. I served it with mashed potatoes and broccoli.
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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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Chicken Breast Baked in Butter and Milk
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! I place the butter cubes directly on top of the chicken breast, which creates a self-basting situation, and turns the seasoned flour into a crispy breadcrumb-like coating. Pouring milk directly into the baking dish with the chicken ensures the meat soaks up all the tenderizing lactic acid for the most succulent results. Plus it mixes with the butter and flour as everything melts in the oven, creating a gravy-like sauce right in the pan!
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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
- You can soak/marinate the chicken in milk beforehand to help tenderize it even more. 15-30 minutes is plenty of time.
- 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.
Watch me make this!
With so few ingredients and steps, prep for this buttery chicken bake is a breeze. It always comes out perfectly!
How to Make Buttery Baked Chicken in the Oven 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. Slice butter into small cubes. This will be easier to do if you allow the butter to soften at room temperature for 30-60 minutes beforehand.
Dredge the Chicken: Fill a shallow dish with room temperature water. In another dish, combine ½ cup of all-purpose flour with 1½ teaspoons of kosher salt, ½ teaspoon of ground paprika, ¼ teaspoon of herbs de Provence, and ¼ teaspoon of ground black pepper. Working with 1 chicken breast at a time; dip in the water and shake off excess, then fully coat in the seasoned flour mixture.
Repeat: Place flour-coated chicken breast into the prepared baking dish. Then repeat with the other chicken breast(s).
Bake with Butter: Place ¼ cup of unsalted butter (cut into small cubes) directly on top of the chicken. Then bake in the oven, uncovered, for 15 minutes.
Add the Milk: Next, combine ½ cup of dry milk powder and 1½ cups of hot water in a bowl. When the 15 minutes are up, remove the dish from the oven, and pour the milk around the chicken. The butter will be melted at this point, and the chicken will already have a golden-brown color.
Bake the Chicken: Cover the dish with aluminum foil and return it to oven. Bake the chicken in milk at 350℉ for 30-40 more minutes; or until internal temperature reaches 165℉.
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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