Mom’s Butter Baked Chicken


  • 4 chicken breasts (I use boneless skinless)
  • 1 can evaporated milk (12 oz)
  • 1 cup flour
  • 1 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup butter
  • 1 can Cream of Chicken soup
  • 1/4 cup water
  • Preheat oven to 425


First, pour a little of the evaporated milk in a small dish…just enough to dip your chicken in. After you dip each piece of chicken in the milk, roll it in the flour seasoned with salt and pepper. Melt butter in 13×9 pan and cook the chicken in the melted butter for 30 minutes at 425.

Mix water, can of soup, and what’s left in your can of evaporated milk together. Turn chicken over after 30 minutes of baking and pour soup mixture on top. Bake for 30 more minutes until nice and golden brown.

Mom's Butter Baked Chicken

  151 comments for “Mom’s Butter Baked Chicken

    • Just write it on an index card, LOL it’s just a simple recipe. LOL it’s worth it it’s very good. Can see people that do I add thinly sliced red potatoes or Yukon gold potatoes during the first step. Then after flipping it at 20 minutes I add a half a bag of frozen peas and work them into the sauce. It’s absolutely delicious. Adding a little garlic powder and onion powder when you mix the gravy really gives it a super flavor

      • Made this for dinner tonight. I didn’t like it. I loved it. So moist and tender. Husband said put it in the book. When he says that i know he really liked his dinner. Thanks for the great recipe.

    • I made this meal a week ago and it is great. I want to make it again but all I have is self rising flour…whats the verdict? Think it will be ok?

  1. Hi! This one lady suggested leaving chick an sick a while in milk/butter milk help keep chicken moist do you recommend to do to with your to she said I think 15-20 mins if not over night ?

  2. It came out tasty and tender. I didn’t have evaporated milk, but regular milk worked. It would be even sweeter with the evaporated milk.

    • Works best with BUTTERMILK; my family has been crying and baking chicken like this for at least 5 generations, and BUTTERMILK MAKES IT WAY MOISTER & MORE FLAVORFUL!! Try it, it even comes in powdered form!

    • I hope you didn’t think to use sweetened condensed milk – evaporated milk is just that – water taken out. It’s still milk – no added sugar.

  3. Can chicken tenders be used ??
    If so, there has to be a change in cooking time and temperature . So what would the change be ?

  4. Soaking in buttermilk works good to moisten chicken and for flour to cling to. I would soak 4 hours to overnight.

  5. So, you bake the chicken in butter for 30 minutes. Then turn I and add he liquid and bake another 30 minutes? That’s it? Sounds good. I think I will try it with chicken legs.

    • Just bake in the butter, add sliced mushrooms if you like (😛) and after 30minutes sprinkle with shredded or sliced cheddar or Swiss cheese and bake 5-10 more minutes; boneless chicken cooks fast.

    • I used homemade. Make a white sauce and add broth and some of the milk. Technically I made broth from a dry mix I get locally. Yum

    • Ranch dressing? I used to make pork chops dipped in ranch and they stayed moist. The goal is to keep them moist and flavorful. Just a thought, maybe new recipe 🙂

    • I’ve often seen tv cooks use a rue instead of creamed soups. Flour, butter, and cream I believe. Ive never made it myself.

  6. Pepper, I have made it several times with chicken tenders. Comes out very moist and wonderful.
    I did not have evaporated milk today, so using what I have. It will be great, mashed potatoes and
    asparagus. In the oven now. I followed the directions. Love it. ❤️🐾

  7. I just made this. It was awesome. To die for. Since I am not a fan of chicken breasts, I used boneless, skinless chicken thighs. I used 1/2 cup butter rather than the 1/4th cup it called for because better rules! I reduced the oven temperature to 375. The first bake without the sauce I did for only 15 minutes. I then put the sauce on and baked it an additional 30 minutes. It was done perfect. Could cut it with a fork! I served it with wide German noodles that I tossed with salt and butter. Once they were plated with the chicken I put some of the chicken sauce on the them. My choice of vegetable for this meal was sweet corn. I will so make this again.

  8. Well here is the variation that I make. I use a can of cream of mushroom or cream of chicken soup, a small container of sour cream, chop into big chunks a yellow onion and green and red bell pepper bite-size chunks,. I bake the chicken for 20 minutes turn it over bake it for another 20 minutes, turn it over and then I pour the soup mixture on top. It is divine.

  9. My 19 year old son made this for the entree for dinner tonight (we were checking out recipes to add to his when-I-move-out box). Super easy and the whole family LOVED it! Thanks for the great recipe. I’m sure my kids will all be adding this one to their recipe boxes 😊

    • This recipe is great and my whole family loved it. I love your idea for a “when I move out box,” I’m totally going to steal it!😉

  10. This is a quick, easy, and delicious recipe. I added Hidden Valley Ranch seasoning (approx. 1/4 cup) for rich flavoring. This has become a family.

    • This comment made me cry. I have a 20 yr old, or will in one week. I love the idea of the “when I move out” box! This recipe seems like a classic, easy, delicious go to.

  11. Made this tonight. Didn’t have evaporated milk so I used buttermilk and just added 1/4 cup of buttermilk to the water. It came out sooooo tender and delicious. I think next time I will add a little onion powder. But it had plenty of flavor without. Definitely a keeper.

  12. Delicious. Next time I will cook 20 minutes and then 20 minutes after pouring soup mixture on top. Chicken turned out a little dry. The flavor was good

  13. I used boneless skinless thighs, and half and half because I don’t have evaporated milk. Also added some onion and garlic powder and ground pepper to the flour. Very good!

  14. This was so good!! The leftovers were tasty too. I also added mushrooms which gave it a little flare. Definitely recommend

  15. Just made this tonight. Was very good. In regards to the browning, I think if you use skinless, you won’t achieve what the picture shows. I used skinless and put under broiler last two minutes of cooking and did not achieve the browning. I also sliced up potatoes and put in pan with chicken from the beginning. Definitely recommend. Tasted like au gratin potatoes. I also added season salt, onion powder and garlic powder to flour mixture. Chicken was not dry at all. My husband said it’s a keeper – more of a fall/winter comfort food

  16. This is one of my favorite comfort food dishes. I’ve made this several times for my family and they live it too!

  17. I am going to make for 12 people. Concerned about 1 hour at 425. Will try 425 for 20 minutes, reduce heat to 375 for 15 minutes, turn, pour and cook another 15 minutes and use thermometer to 160. Remove and dish will reach 165 which the hottest chichen should cook.

    • All ovens are different. I wouldn’t use 425 in my oven for this. I would us 375….I have made many chicken dishes similar to this and they called for lower temps.

  18. My husband said this was restaurant quality! My chicken breast was a little thinner because I like to beat it to thin it out so I baked it for 20 minutes then flipped it then cooked it for 20 mire minutes. Then I poured the gravy over it (after flipping it again) and then baked it for 10 more minutes. It was divine! We ate it over rice and with peas. The gravy was so good !

  19. I made this for supper tonight exactly according to the recipe so that I could give an honest review of it. IT IS DELICIOUS!!! My favorite part is where the browned, crispy edges are lingering on the chicken and in the pan! This is definitely a keeper recipe for our home!

  20. I made this dish tonight for Father’s Day Sunday supper, I was easy and very delicious. My husband loved it!! ❤️❤️💯💯👍👍👍

  21. I didn’t have chicken so I substituted elephant instead, reduced the temperature to 350 and cooked it for 26 days! Was great! I’ll have to wait until Grandma goes hunting again! I also substituted the salt with pink salt; it went well with the gray!

  22. Made this as written and it was a HUGE hit with my husband! My oven runs a little hot so I lowered mine to 400. Fork tender and wonderful with plenty of gravy I served over rice. Both sides browned nicely. I think because I melted the butter in the casserole dish in the oven first. Sizzled when I added the chicken. Thank you! This one’s a keeper!

  23. This sounds and looks absolutely delicious! I am definitely going to make this recipe soon to try it out, but will double the recipe for my family of 5!

  24. I made this for dinner tonight. Everyone loved it and my family really doesn’t like gravy on their meat, but they ate it and said it is a winner winner chicken dinner!

  25. This turned out great! Added a little more butter than recipe called for. Thinking next time about adding French fried onions or at least onion powder but other than that it’s definitely a keeper

Leave a Reply

Your email address will not be published. Required fields are marked *