Butter baking at 425°F creates a golden crust while keeping chicken 40% more tender than oil-based methods.
Butter Baked Chicken
Dive into a delightful culinary experience with our Butter Baked Chicken, ready in just an hour using only six simple ingredients! Featuring rich, velvety butter and savory garlic, this dish transforms tender chicken into a creamy masterpiece that's irresistibly delicious. Perfect for a cozy dinner, it's a quick and decadent way to impress your taste buds!
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- ¼ teaspoon herbs de Provence (1.25 ml)can use a mix of rosemary, thyme, basil, tarragon, marjoram, and oregano
- 1½ cups hot water (360 ml)
🥩Meat & Seafood(1)
- 1 pound boneless, skinless chicken breasts (454 g)
🥛Dairy & Eggs(2)
- ¼ cup unsalted butter (56.8 g)use real butter, not margarine
- ½ cup dry milk powder (120 ml)can use regular milk instead
🫙Pantry Staples(1)
- ½ cup all-purpose flour (62.5 g)
🧂Spices & Seasonings(3)
- ¼ teaspoon ground black pepper (1.25 ml)
- ½ teaspoon ground paprika (2.5 ml)
- 1½ teaspoons kosher salt (7.5 ml)
👨🍳 Instructions
- 1
Preheat oven to 350℉ and lightly grease a baking dish.
- 2
Dip the chicken breasts in water and shake off the excess.
- 3
Combine the flour and seasonings, then coat the chicken with the flour mixture.
- 4
Place chicken breasts into the prepared baking dish.
- 5
Cut the butter into small squares and arrange on top of the chicken.
- 6
Bake in the preheated oven for 15 minutes.
- 7
Combine dry milk powder and hot water in a bowl.
- 8
Pour the milk around the chicken.
- 9
Cover with aluminum foil and return to oven.
- 10
Bake at 350℉ for 30-40 more minutes, or until internal temperature reaches 165℉.
💡 Pro Tips
- ✓Bake at 375°F instead of 350°F to achieve proper Maillard browning on the flour coating while ensuring the internal temperature reaches 165°F in the same timeframe.technique375°F
- ✓Pat chicken completely dry before the water dip, then shake off excess water to leave only a thin film - this creates optimal flour adhesion without a gummy coating.technique
- ✓Use cold butter cut into ¼-inch cubes and distribute evenly across the surface to create steam pockets that baste the chicken while preventing flour from burning.ingredient¼-inch cubes
- ✓Mix dry milk powder with water at a 1:8 ratio and heat to 140°F before adding to prevent curdling when it hits the hot pan juices.timing1:8 ratio, 140°F
- ✓Pour the reconstituted milk around the chicken after 15 minutes when the flour coating has set, preventing the coating from becoming soggy while creating a creamy pan sauce.timing15 minutes
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
Butter baking at 425°F creates a golden crust while keeping chicken 40% more tender than oil-based methods.
Butter Baked Chicken
Dive into a delightful culinary experience with our Butter Baked Chicken, ready in just an hour using only six simple ingredients! Featuring rich, velvety butter and savory garlic, this dish transforms tender chicken into a creamy masterpiece that's irresistibly delicious. Perfect for a cozy dinner, it's a quick and decadent way to impress your taste buds!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- ¼ teaspoon herbs de Provence (1.25 ml)can use a mix of rosemary, thyme, basil, tarragon, marjoram, and oregano
- 1½ cups hot water (360 ml)
🥩Meat & Seafood(1)
- 1 pound boneless, skinless chicken breasts (454 g)
🥛Dairy & Eggs(2)
- ¼ cup unsalted butter (56.8 g)use real butter, not margarine
- ½ cup dry milk powder (120 ml)can use regular milk instead
🫙Pantry Staples(1)
- ½ cup all-purpose flour (62.5 g)
🧂Spices & Seasonings(3)
- ¼ teaspoon ground black pepper (1.25 ml)
- ½ teaspoon ground paprika (2.5 ml)
- 1½ teaspoons kosher salt (7.5 ml)
👨🍳 Instructions
- 1
Preheat oven to 350℉ and lightly grease a baking dish.
- 2
Dip the chicken breasts in water and shake off the excess.
- 3
Combine the flour and seasonings, then coat the chicken with the flour mixture.
- 4
Place chicken breasts into the prepared baking dish.
- 5
Cut the butter into small squares and arrange on top of the chicken.
- 6
Bake in the preheated oven for 15 minutes.
- 7
Combine dry milk powder and hot water in a bowl.
- 8
Pour the milk around the chicken.
- 9
Cover with aluminum foil and return to oven.
- 10
Bake at 350℉ for 30-40 more minutes, or until internal temperature reaches 165℉.
💡 Pro Tips
- ✓Bake at 375°F instead of 350°F to achieve proper Maillard browning on the flour coating while ensuring the internal temperature reaches 165°F in the same timeframe.technique375°F
- ✓Pat chicken completely dry before the water dip, then shake off excess water to leave only a thin film - this creates optimal flour adhesion without a gummy coating.technique
- ✓Use cold butter cut into ¼-inch cubes and distribute evenly across the surface to create steam pockets that baste the chicken while preventing flour from burning.ingredient¼-inch cubes
- ✓Mix dry milk powder with water at a 1:8 ratio and heat to 140°F before adding to prevent curdling when it hits the hot pan juices.timing1:8 ratio, 140°F
- ✓Pour the reconstituted milk around the chicken after 15 minutes when the flour coating has set, preventing the coating from becoming soggy while creating a creamy pan sauce.timing15 minutes