Best Baked Butter Chicken Recipes

BAKED LEMON-BUTTER CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.
• Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
• Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.

BUTTER BAKED CHICKEN

Steps:

• Preheat oven to 425.
• Dip chicken in milk, then roll in seasoned flour.
• Melt butter in 9 x 13 baking dish.
• Place chicken, skin side down, in butter.
• Cook 30 minutes.
• Mix water, remaining milk and soup together.
• Turn chicken and pour soup mixture over it.
• Bake 30 minutes more.
• Remove chicken and stir gravy.

HONEY-BUTTER BAKED CHICKEN WITH MASHED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Arrange a rack inside a large roasting pan and set aside.
• Season the chicken both inside and out with the kosher salt and black pepper.
• In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey mixture over the chicken, as well as sprinkling half the thyme over the chicken and return the chicken to the oven. Continue to cook another 30 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F. Remove the chicken from the oven and brush the remaining honey blend and sprinkle the remainder of the thyme over the chicken.
• Remove the chicken from the oven and transfer to a platter or cutting board to rest for 10 minutes before carving.
• To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top. Drizzle the chicken with any remaining pan juices and serve immediately with the sweet potatoes.
• Preheat the oven to 350 degrees F.
• Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle.
• Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper, and thyme, if using and mix, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve.

STEPHENSON'S RESTAURANTS BAKED CHICKEN'N" BUTTER AND CREAM

Steps:

• Dip chicken into water. Coat with mixture of flour and seasonings. Put skin side up into 13x9x2 inch baking pan. Dot with butter. Bake at 425 degrees for 30 minutes (or until golden brown). Remove from oven. Mix 1/2 cup Nonfat Dry Milk Powder with 1 1/2 cups hot water. Pour milk around chicken. Cover with aluminum foil. Return to oven and bake at 350 degrees for 45 minutes.

CHICKEN BREAST BAKED IN A BAG WITH MUSHROOMS, BUTTER, WHITE WINE AND THYME

Steps:

• Using wide tin foil, make your bag by placing 2 pieces on top of each other (about as big as 2 shoeboxes in length), folding 3 sides in and leaving 1 side open.
• Preheat the oven to 220C/425 degrees F.
• Mix everything together in a bowl including the chicken.
• Place in your bag with all the wine juice, making sure you don't pierce the foil.
• Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it onto a roasting tray.
• Place the tray on a high heat on the stove top for 1 minute to get the heat going, then bake in the middle of your preheated oven for 25 minutes.
• Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.

BUTTER BAKED CHICKEN

Steps:

• 1. In a medium bowl, place chicken, pour buttermilk over the chicken, soak for 30 minutes.
• 2. Preheat oven to 400 degree F. In a 9 x 13 baking pan melt butter in the oven. Swirl butter to coat fully.
• 3. In a bowl, mix the flour and seasonings well. After soaking chicken; drain well. Dip each piece of chicken in the flour mixture and place in the pan with the melted butter.
• 4. Bake on one side 20 - 25 minutes, turn the chicken and bake another 20 minutes. Enjoy!

SO SIMPLE BUTTER BAKED CHICKEN

Steps:

• Rinse Chicken and put into a pan.
• Rub season salt,pepper and garlic salt on chicken (chicken should be well seasoned).
• Melt 1/2 stick of butter and pour all over chicken (make sure it is all over the chicken).
• Sprinkle Flour over chicken (just a little not a lot).
• Cut onions into onion ring circles and place on top and sides of chicken.
• Cut green pepper and place on top and around chicken Cover with Aluminum Foil (tightly).
• Put it into oven and bake at 325 degrees for 4 to 5 hours (depending on your oven.).

PEANUT BUTTER BAKED CHICKEN THIGHS?

Steps:

• 1. In a medium bowl,combine peanut butter,soy sauce,garlic powder,red pepper flakes,brown sugar,cider vinegar,lime juice,honey and black pepper.
• 2. Whisk together until blended and smooth.
• 3. Place 6 bone-in chicken thighs in a large ziplock bag and other 6 chicken thighs in another ziplock bag.
• 4. Spoon the peanut butter mixture onto two bags of chicken,squeeze all the air out of the bag and seal.Shake a few times to coat chicken;refrigerate for 2 hours.
• 5. Preheat oven to 350 degrees F.Line a baking sheet with aluminum foil and spray with cooking spray.
• 6. Use a tongs,to grab the chicken thighs,out of the ziplock bags,and place them on a prepared baking sheet.
• 7. Brush the chicken with the mixture out of the bag
• 8. Bake in the preheated oven for 30 minutes,until no longer pink and juices run clear.

BAKED CHICKEN WITH FENNEL BUTTER

Steps:

• Heat oven to 375°F. Spray rack in shallow roasting pan with cooking spray.
• Gently loosen skin from chicken with fingers. In small bowl, mix remaining ingredients. Spread butter mixture between chicken breast meat and skin; cover breast with skin. Place chicken, skin side up, on rack in pan.
• Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F).

CHICKEN BAKED IN MILK AND BUTTER

Steps:

• Combine first four ingredients and dredge chicken it it.
• Allow to dry for about 5 minutes.
• Unused flour mixture can be used to make gravy.
• Brown chicken in about 1/2" of hot oil.
• Place browned chicken in shallow baking pan.
• Do not stack or crowd.
• Mix melted butter with milk and drizzle over chicken.
• Bake uncovered at 350° for about 40 minutes or until done.
• If chicken looks dry during baking, pour a little additional milk on it.

BUTTER BAKED CHICKEN AND GRAVY

Steps:

• 1. Preheat oven to 350 degrees. pour melted butter into a 13x9-inch baking dish.
• 2. In a shallow dish, mix four, salt and pepper. In another dish, pour 1/2 cup of the milk.
• 3. Coat chicken pieces in milk and then dredge in flour mixture. Place in baking dish, skin side up. bake for 35 minutes, uncovered. Remove from oven and turn chicken.
• 4. In a bowl, combine remaining milk, soup and water. Pour over chicken. Bake another 35 minutes.
• 5. Remove chicken from dish, whisk gravy until smooth. Serve chicken and gravy with hot rice and asparagus.

BAKED CHICKEN IN BUTTER & CREAM

Steps:

• 1. PREHEAT OVEN TO 425 DEGREES F. Spray a 9X13 X2 inch size pan with non stick cooking spray & set aside till needed.Mix flour and spices together in a reclosable zip lock bag. Dip chicken in water to moisten so flour will stick to chicken. Place one to two pieces of chicken in bag at a time. Shake well to coat with flour.
• 2. Place chicken parts in prepared pan with skin side facing up. Dot each piece with 1 or 2 pats of butter. Bake UNCOVERED in preheated 425 degree F. oven for 30 minutes, or until pieces are golden brown & crisp.
• 3. Remove pan from oven, Heat milk in microwave till hot & pour milk carefully around the base of chicken parts. COVER with aluminum foil & seal pan tightly. Reduce heat to 350 degrees F. Return to oven and bake at 350 degrees F. for 45 additional minutes or until juices run clear.
• 4. Note you can add 1 can of cream of chicken soup undiluted when you add the hot milk to give you more gravy. Serve over rice, mashed potatoes or noodles with biscuits or hot dinner rolls.
• 5. Please note: Original recipe called for non fat powdered milk, but I find it easier to use evaporated or regular milk. Also sometimes I like to add the addition of sliced bell peppers, onions, & sliced mushrooms with the chicken during the last 45 minutes of cooking time.

BUTTER BAKED CHICKEN WINGS, IRIS

Steps:

• 1. Rinse the wings and pat dry.
• 2. Sprinkle wings with all dry ingredients.
• 3. Spray baking dish with olive oil.
• 4. Place wings in the dish.
• 5. Cut butter into cubes over chicken pieces.
• 6. Cover with foil and bake at 350 for 35-40 minutes.
• 7. Remove the foil and baste the wings.
• 8. Turn the temperature up to 500 and allow them to brown and crisp, 10 minutes. Serve.

BUTTER BAKED CHICKEN & GRAVY

Steps:

• Dip chicken breast in evaporated milk. Roll chicken mixture in flour, salt and pepper. Melt butter in large shallow baking dish. Place floured chicken in baking dish.
• Bake uncovered at 425°F for 30 minutes.
• Turn chicken over and pour mixture of soup, milk & water over chicken. Bake for another 30 to 45 minutes longer.

STEPHENSON'S OLD APPLE FARM BAKED CHICKEN 'N' BUTTER

Steps:

• bine flour, salt, paprika and pepper. Dip chicken in water. Coat with mixture of flour and seasonings.
• Put chicken skin side down into a 9-by-13-inch baking pan (2 inches deep). Slice butter thinly over chicken. Bake uncovered at 350 degrees for 30 minutes.
• Mix milk powder with 1 1/2 cups of hot water. Pour around chicken. Bake 1 1/4 hours more, or till tender.

SCHREINER'S BUTTER BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Melt butter in large frying pan. Add oil and heat.
• Dredge pieces of chicken in flour then lightly brown chicken in butter mixture, turning as needed.
• When done,transfer chicken to baking dish. Top with seasoned salt.
• In medium bowl, combine soups, onion, celery, poultry seasoning, garlic powder and water. Mix well. Pour over chicken.
• Return casserole uncovered in preheated oven until chicken is tender, 1 to 1 1/2 hours, basting with sauce occasionally.

BAKED BUTTER CHICKEN

Steps:

• Heat oven to 350°F.
• Mix first 6 ingredients until blended. Pour over chicken in 13x9-inch baking dish sprayed with cooking spray; turn to evenly coat both sides of each breast. Cover.
• Bake 20 min. or until chicken is done (165ºF).
• Sprinkle with cilantro.

HERBS & BUTTER BAKED CHICKEN W/ TRUFFLE OIL

Steps:

• 1. Preheat oven to 375 degrees F. Combine spices in a small bowl, & stir to blend together.
• 2. ADDITIONAL INGREDIENTS USED IN THE RECIPE.
• 3. Remaining ingredients used in recipe.
• 4. I chose to cut chicken into 4 serving pieces. Wash thoroughly. First CAREFULLY cut between the breast bone, & down through the back bone with a very sharp knife or kitchen shears to make 2 half pieces. Can roast as 2 halves if desired.
• 5. With each of the halves cut half way between the thigh and wing to make 2 separate pieces. Part of the breast meat will be attached to the lower leg portion.
• 6. Now place the parts on a large platter or plate, and liberally season each piece on both sides with the herb blend.
• 7. Melt butter In microwave, and then add the truffle oil & stir to blend together. Now with a brush, brush each piece of chicken on front and back with the butter truffle oil mixture, until all the chicken has been coated.
• 8. Place a baking rack inside a shallow pan,& spray with nonstick cooking spray. Add the chicken pieces. Then place in preheated 375 degrees F. oven and bake for 15 minutes. THEN LOWER OVEN TEMPERATURE TO 325 DEGREES F. and continue to bake for an additional 1 1/2 hours to 1 hour 45 minutes, or until juices run clear when chicken is pierced. Brace yourself the aroma will be intoxicating while it is cooking. It is so moist tasty,tender, juicy and good, & so simple to make.

HONEY-BUTTER BAKED CHICKEN WITH MASHED SWEET POTATOES

Steps:

• Baked Chicken 1 (3 to 3 1/2-pound) whole chicken, rinsed and patted dry 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 6 tablespoons honey 1 lemon, zested 1 tablespoon lemon juice 1 tablespoon unsalted butter, softened 1 tablespoon fresh thyme leaves Mashed Sweet Potatoes 2 pounds sweet potatoes 1 teaspoon vegetable oil Salt and pepper to taste 1/2 cup heavy cream 3 tablespoons light brown sugar 3 tablespoons unsalted butter 2 tablespoons cane or maple syrup 1 teaspoon fresh thyme leaves, optional

BUTTER BAKED CHICKEN RECIPE - EASY CHICKEN RECIPES (VIDEO!)

Steps:

• Preheat oven to 350F.
• Lightly grease Baking Dish.
• Dip Chicken Breasts into water.
• Coat with mixture of flour & seasonings.
• Place Chicken Breasts into the pan.
• Cut butter into small squares and sprinkle over chicken.
• Cook for 15 minutes.
• Combine dry milk powder & hot water in a bowl. Pour milk around chicken.
• Cover with aluminum foil and return to oven.
• Bake at 350F for 30-40 more minutes or until internal temp reaches 165Enjoy!