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overhead view of 2 sliced butter baked chicken breasts on a white plate.
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4.50 from 89 votes

Butter Baked Chicken Recipe

This butter baked chicken is made in just 1 hour with only 6 ingredients. Crispy chicken breasts baked with butter and milk for a creamy, indulgent, and oh-so tasty dinner!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 347kcal
Author: Becky Hardin

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.
    a greased ceramic baking dish.
  • Dip the chicken breasts in water and shake off the excess.
    1 pound boneless, skinless chicken breasts
    a chicken breast in a dish of water.
  • 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
    a chicken breast dredged in flour in a glass dish.
  • Place chicken breasts into the prepared baking dish.
    2 flour-dredged chicken breasts in a baking dish.
  • Cut the butter into small squares and arrange on top of the chicken.
    ¼ cup unsalted butter
    cubes of butter arranged over 2 flour-dredged chicken breasts in a baking dish.
  • 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
    milk poured around butter baked chicken in a baking dish.
  • Cover with aluminum foil and return to oven.
  • Bake at 350℉ for 30-40 more minutes, or until internal temperature reaches 165℉. Enjoy!
    butter baked chicken breasts in a baking dish.

Video

Notes

*The baking time for this recipe is based on boneless chicken breasts. If using bone-in breasts, increase the cook time slightly.
**If you don't have herbs de Provence, you can use any combination of rosemary, thyme, basil, tarragon, marjoram, and oregano. I recommend adding just a little pinch of each.
***Be sure to use real butter, not margarine. We need the higher fat content and rich flavor of butter to make this dish work just right.
****You can use regular milk in place of the water and milk powder. Whole milk works well, but evaporated milk will give you a thicker, creamier result.
Becky's Top Tips:
  • 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.
Storage: Store butter baked chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Calories: 347kcal | Carbohydrates: 20g | Protein: 32g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 106mg | Sodium: 1196mg | Potassium: 723mg | Fiber: 1g | Sugar: 8g | Vitamin A: 860IU | Vitamin C: 2mg | Calcium: 213mg | Iron: 1mg