This butter baked chicken is one of my favorite simple recipes. 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!
I love baked chicken recipes. They require minimal prep and then hands-off cooking, and, if done properly, the chicken is juicy and succulent, just like in this recipe! I can’t wait for you guys to try this!
What’s in This Butter Baked Chicken Recipe?
- Chicken: I prefer to use boneless, skinless chicken breasts for this recipe, but thighs will also work.
- Flour: All-purpose flour thickens the sauce around the chicken as it cooks.
- Seasonings: Kosher salt, ground paprika, herbs de Provence, and ground black pepper infuse the chicken with so much flavor.
- Butter: Unsalted butter keeps the chicken moist, rich, and flavorful as it cooks.
- Dry Milk Powder: A great pantry staple to keep on hand, this dry milk reconstitutes to keep the chicken nice and moist!
- Water: Hot water activates the dry milk powder to create milk.
Using Regular Milk
Of course, if you have regular milk on hand, you can skip preparing the dry milk powder and water and just use 1½ cups of regular milk!
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How to Store and Reheat
Store leftover butter baked chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven covered with foil for 15-20 minutes, or until warmed through.
How to Freeze
Freeze butter baked chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- Use free-run / organic chicken breasts that haven’t been raised on antibiotics.
- Cook in a preheated oven for the best results.
- Be sure to cover the chicken with foil once the milk is added so the tops don’t burn.
- Serve hot with your favorite side dishes.
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!!!” -Pamela Harripersad
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 do not substitute margarine
- 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
How to Make Butter Baked Chicken Step by Step
Prep: Preheat 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 the 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. Coat the chicken with the flour mixture.
Place the Chicken: Place chicken breasts into the prepared baking dish.
Arrange the Butter: Cut ¼ cup of unsalted butter into small squares and arrange on top of the chicken.
Make the Milk: Bake in the preheated oven for 15 minutes. Combine ½ cup of dry milk powder and 1½ cups of hot water in a bowl. Pour the milk around the chicken.
Bake the Chicken: Cover with aluminum foil and return to oven. Bake at 350℉ for 30-40 more minutes, or until internal temperature reaches 165℉. Enjoy!
Can we just use milk rather than milk powder???
Here is a good conversion chart for using regular milk instead of dry powdered milk (d.p.m.):
1 cup d.m.p + 4 cup water = 4 cup milk
½ cup d.m.p + 2 cup water = 2 cup milk
¼ cup d.m.p + 1 cup water = 1 cup milk
1 tbsp d.m.p + ¾ cup water= ¾ cup water
Could you use milk instead of dry powder
Here is a good conversion chart for using regular milk instead of dry powdered milk (d.p.m.):
1 cup d.m.p + 4 cup water = 4 cup milk
½ cup d.m.p + 2 cup water = 2 cup milk
¼ cup d.m.p + 1 cup water = 1 cup milk
1 tbsp d.m.p + ¾ cup water= ¾ cup water
Question: Can I replace the powdered milk and water with whole milk or 2%? Thanks!
Here is a good conversion chart for using regular milk instead of dry powdered milk (d.p.m.):
1 cup d.m.p + 4 cup water = 4 cup milk
½ cup d.m.p + 2 cup water = 2 cup milk
¼ cup d.m.p + 1 cup water = 1 cup milk
1 tbsp d.m.p + ¾ cup water= ¾ cup water
Like it looks good
Thank you, Robbu!
I think you’d have to substitute evaporated milk for the dry milk powder and water–the proportions in the recipe show 2x the strength of regular milk.
Great idea!
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!!!
I’m glad you love it so much!!