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Butter Baked Chicken

Butter baked chicken in a white baking dish with creamy white gravy bubbling around golden flour-coated chicken breasts fresh from the oven
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This butter baked chicken is made with only 6 ingredients for a creamy, indulgent, and delicious dinner. A clever dry milk powder trick transforms a simple flour-dredged chicken breast into a rich, savory white gravy right in the pan.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup unsalted butter, cut into small squares
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon herbs de Provence
  • 1/4 teaspoon ground black pepper
  • 1/2 cup dry milk powder
  • 1 1/2 cups hot water

Instructions

  1. Preheat oven to 350 degrees F and lightly grease a 9×13-inch baking dish.
  2. Dip each chicken breast in plain water and shake off the excess to help the flour coating adhere and thicken into gravy.
  3. In a shallow bowl, whisk together the flour, kosher salt, paprika, herbs de Provence, and black pepper.
  4. Dredge each chicken breast in the flour mixture, pressing gently to coat evenly. Shake off excess and place in the prepared baking dish.
  5. Arrange the butter squares evenly on top of each chicken breast.
  6. Bake uncovered for 15 minutes until the butter is fully melted and the chicken is beginning to turn golden.
  7. While the chicken bakes, whisk together the dry milk powder and hot water in a small bowl until completely smooth.
  8. Remove the baking dish from the oven and pour the milk mixture around the edges of the chicken, not directly on top.
  9. Cover the baking dish tightly with aluminum foil, crimping the edges firmly to seal in the steam.
  10. Return to the oven and bake for an additional 30 to 40 minutes, or until the internal temperature of the chicken reaches 165 degrees F and the gravy is bubbly and thickened. Rest 5 minutes before serving.

Notes

  • Use real unsalted butter, not margarine. Margarine contains water and will alter the way the gravy forms and tastes.
  • Do not skip the foil. Covering the dish tightly traps steam, which turns the flour coating into a soft, creamy gravy rather than a hard, dry crust.
  • If you do not have dry milk powder, substitute 1 1/2 cups of regular whole milk in place of the hot water and milk powder mixture.
  • Make ahead: dredge chicken, top with butter, cover and refrigerate up to 24 hours. Add the milk mixture just before baking and increase bake time by 5 to 10 minutes.
  • For bone-in chicken breasts, increase baking time until the internal temperature reaches 165 degrees F.

Nutrition

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