Grandma's 5-Ingredient Butter Baked Chicken Recipe With Milk Gravy by Donna John


Grandma's 5-Ingredient Butter Baked Chicken Recipe With Milk Gravy

Who doesn't love a quick winner chicken dinner? Moist baked chicken in a rich gravy is an easy weeknight meal that uses pantry ingredients. This delicious chicken recipe has just five simple ingredients and is a family pleaser.

Here is your shopping list for grandma's five-ingredient baked chicken recipe: bone-in chicken, butter, flour, evaporated milk and cream of chicken soup. The chicken is dipped in evaporated milk then into flour, put into a baking pan, then topped with melted the butter. The chicken bakes for about 30 minutes before you add more evaporated milk and cream of chicken soup. Those two ingredients combine with the chicken drippings to make smooth, rich gravy. So delicious! Thank you, grandma.

Serve this butter baked chicken recipe with potatoes or rice to soak up the creamy gravy. You will win dinner with this easy recipe.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 50 minutes to 1 hour and 5 minutes

Servings: 6

Ingredients

  • 1 whole chicken, cut up or your favorite chicken parts, bone-in 
  • 4 tablespoons butter, melted
  • 1 cup flour
  • 1 can (12 ounces) evaporated milk (divided)
  • 1 can (10 ounces) cream of chicken soup
  • 3/4 cup water

Helpful Products

Recipe Notes

  • You could use boneless chicken breasts or thighs, but would need to reduce the cooking time.
  • If you don't have evaporated milk, use half and half. 

Here's how to make it:

  • Pour the melted butter into a 13x9-inch baking pan. Put the flour into a shallow bowl. Put about 1/3 cup of the evaporated milk into another bowl.
  • Season the chicken with salt and pepper. Dip the chicken into the milk and then into the flour. Place it on top of the melted butter. Bake in a preheated 350-degree F oven for about 30 minutes.
  • Combine the remaining evaporated milk in the can (I also added what was left from dipping the chicken), the cream of chicken soup and water.
  • Flip the chicken over.
  • Pour the evaporated milk mixture over the chicken. Bake another 25 to 30 minutes or until chicken is cooked through and browning on top. Sprinkle the top with parsley flakes, if desired.

Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Donna John
This was really good. With the leftovers, I picked the meat off the bones and mixed with the leftover gravy and served it over rice. Delish.
Elisa Schmitz
Wow, Donna John , that looks SO good. I can almost taste it from here (and will be making this soon)!
Tribe
My mouth is watering.
Gwen Johnson
Mouth is watering. Yum! Evaporated milk always makes things so much richer and delish. Going to make this Tuesday!!
topper
Sorry. Canned soup in a recipe stops me cold.
Donna John
I understand, but so many great recipes have canned cream of chicken or cream of mushroom soup in them. You are more disciplined than I am! :-) topper
Cathydavis70
Can regular milk be use instead of evaporate milk?
Chefshef
You can always make it from scratch!
Cathydavis70
Can regular milk be use instead of evaporate milk
Donna John
Yes, but it won't be as rich. Cathydavis70
Dawn Major
I am definitely going to make this for my boyfriend. I'm excited to try it! Thank you for the delicious recipes
Ed SeidelUSA
Sorry, unable to print recipe for Creamy Lemon Pie and Butter Baked Chicken.
This is not my first try.
Ahmed Bakran
Looks like so delicious, wanna try it
la petite bonnieux
What should cook time be if using only boneless skinless chicken breast?
Donna John
I've never tried that. It would depend on thickness. I'd start checking doneness at about 20 minutes.

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