Baked Chicken With Sauce
Juicy baked chicken coated in seasoned flour, baked with butter, then topped with a creamy buttermilk and chicken soup sauce for a comforting meal.
Ingredients
Instructions
- Dip the chicken pieces in 1/2 cup of buttermilk.
- Roll the chicken in flour seasoned with salt and pepper.
- Melt butter in a 13x9x2 inch pan.
- Place chicken skin side down in the pan and bake uncovered at 400 degrees Fahrenheit for 30 minutes.
- Turn the chicken and bake for another 15 minutes.
- Blend the remaining buttermilk and cream of chicken soup and pour over the chicken.
- Bake for an additional 15 minutes or until the chicken is tender.
Tips & Substitutions
For extra flavor, consider marinating the chicken in buttermilk for a few hours or overnight. If you don't have buttermilk, you can create a substitute by mixing milk with a tablespoon of vinegar or lemon juice. For a crunchier texture, you can add breadcrumbs to the flour mixture before coating the chicken. This baked chicken dish is a great alternative to other chicken recipes, like Ranch-Style Chicken.
Serving Suggestions
Serve the baked chicken with a side of mashed potatoes or a fresh green salad for a complete meal. The creamy sauce pairs nicely with rice or noodles, absorbing the flavors beautifully. For a cozy dinner, consider serving it alongside Barbara Bush's Zucchini Soup for a comforting touch.
Storage & Reheating
Store any leftover baked chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350 degrees Fahrenheit for about 15-20 minutes, or until heated through. You can also microwave individual portions, but be cautious not to overcook, as this can dry out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken With Sauce contains roughly 305 calories, with 12g protein, 48g carbohydrates, and 8g fat. It is an excellent source of vitamin C (92% of the Daily Value), protein (24% of the Daily Value), and iron (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1553mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken pieces, but adjust the cooking time as they typically cook faster. Start checking for doneness after 20 minutes of baking, ensuring they reach an internal temperature of 165 degrees Fahrenheit.
What can I substitute for cream of chicken soup?
If you don't have cream of chicken soup, you can substitute it with a homemade mixture of sour cream and chicken broth or use a can of cream of mushroom soup for a different flavor profile. This will still complement the dish well.
How can I make this dish spicier?
To add some heat, consider incorporating cayenne pepper or hot sauce into the buttermilk marinade. You can also sprinkle some paprika or chili powder into the flour mixture for an extra kick. Adjust according to your spice preference for a delightful twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).