Buttered Baked Chicken And Gravy
Buttered baked chicken with creamy gravy offers tender, flavorful bites perfect for family dinners, combining rich chicken, smooth gravy, and comforting flavors in a satisfying meal.
Ingredients
Instructions
- Dip chicken breasts in milk.
- Roll chicken in seasoned flour mixture.
- Bake in butter at 425°F for 30 minutes.
- Turn chicken over.
- Mix cream of chicken soup, 3/4 cup milk, and water to make gravy.
- Pour gravy over chicken.
- Bake for an additional 30 minutes or until tender.
- Serve hot, preferably with rice.
Tips & Substitutions
For an extra flavor boost, consider marinating the chicken in the milk for a few hours before proceeding with the recipe. If you don’t have margarine, unsalted butter can be substituted for a richer taste. You can also use whole wheat flour instead of regular flour for a healthier option. To enhance the gravy, add fresh herbs like thyme or rosemary.
Serving Suggestions
This dish pairs wonderfully with rice, allowing the gravy to soak into the grains. Consider serving with steamed vegetables or a side salad for a balanced meal. For a heartier option, mashed potatoes or Home Pride Home Style Stuffing can complement the chicken nicely. A crisp green salad would also add a refreshing contrast.
Storage & Reheating
Leftover buttered baked chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and gravy in a baking dish and cover with foil. Heat in a preheated oven at 350°F for about 20-25 minutes, or until warmed through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Buttered Baked Chicken And Gravy contains roughly 925 calories, with 12g protein, 48g carbohydrates, and 77g fat. It is an excellent source of vitamin C (50% of the Daily Value), protein (25% of the Daily Value), and iron (25% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 2757mg per serving (120% 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 bone-in chicken instead of breasts?
Yes, bone-in chicken pieces can be used in place of chicken breasts. Adjust the baking time as bone-in pieces may take longer to cook thoroughly. Ensure the internal temperature reaches 165°F for safety.
What can I use 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 equal parts of sour cream and chicken broth, or use a homemade roux with milk and seasonings for a similar creamy texture.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the chicken and gravy the night before, cover, and refrigerate. Just remember to add extra cooking time if baking straight from the fridge. This makes it a convenient option for 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).