Buttermilk Baked Chicken – a delicious recipe with butter, salt, pepper, buttermilk, flour, cream of mushroom soup. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Melt butter in a lightly greased 13- x 9-inch baking dish in a 425u00b0 oven.
2
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
3
Arrange chicken, breast side down, in baking dish.
4
Bake at 425u00b0 for 25 minutes. Turn chicken, and bake 10 more minutes.
5
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Whipped Celery Potatoes. Garnish, if desired.
6
*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425u00b0 for 15 minutes. turn, and bake for 10 minutes.
7
Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.
965
kcal
Calories
85
g
Fat
19
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup butter or margarine, 4 bone-in chicken breast halves*, 1/2 teaspoon salt, 1/2 teaspoon pepper, and more.
Yes, Buttermilk Baked Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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