Butter Baked Chicken And Gravy
Butter baked chicken and gravy offers a comforting, flavorful dish with tender chicken coated in a seasoned flour crust, baked in butter, and finished with a creamy gravy. Perfect for family dinners or entertaining guests, it combines rich flavors with simple ingredients for a satisfying meal.
Ingredients
Instructions
- Dip the chicken pieces into 1/2 cup evaporated milk.
- Roll the coated chicken in a mixture of flour, salt, and pepper.
- Melt butter or margarine in a 13 x 9 x 2-inch pan.
- Place the chicken into the pan, skin side down.
- Bake in a 425°F oven for 30 minutes.
- Turn the chicken pieces over and continue baking until cooked through.
Tips & Substitutions
For a crispier skin, consider broiling the chicken for a few minutes at the end of baking. If you don't have evaporated milk, you can substitute with a mixture of whole milk and cream. To add more flavor, try using garlic powder or paprika in the flour mixture. This dish can also benefit from fresh herbs like thyme or rosemary for an aromatic touch.
Serving Suggestions
Serve this delicious Butter Baked Chicken with creamy mashed potatoes or rice to soak up the gravy. A side of steamed green beans or a fresh garden salad can add a nice contrast. For a complete meal, consider pairing it with homemade Crock-Pot Dressing for a comforting touch. This dish is perfect for family gatherings or weeknight dinners.
Storage & Reheating
Leftover Butter Baked Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish, cover with foil to retain moisture, and warm in a 350°F oven until heated through. Alternatively, you can microwave individual portions, but be cautious not to overcook them.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Baked Chicken And Gravy contains roughly 267 calories, with 5g protein, 8g carbohydrates, and 24g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2344mg per serving (102% 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 chicken breasts instead of a whole fryer chicken?
Yes, you can use chicken breasts instead of a whole fryer chicken. Just adjust the cooking time, as chicken breasts may cook faster. Ensure the internal temperature reaches 165°F for safety. You might want to cover the chicken with foil if it's browning too quickly.
What can I do if I don't have cream of chicken soup?
If you don't have cream of chicken soup, you can make a quick substitute by mixing a cup of chicken broth with a tablespoon of flour and a bit of cream or milk. This will mimic the consistency and flavor of the cream of chicken soup and work well in this recipe.
Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken and coat it in the flour mixture a day in advance. Store it covered in the refrigerator. When you're ready to bake, just add the melted butter to the pan and proceed with the baking instructions. This can save time on busy weeknights.
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).