Name: Chicken Breasts with Buttermilk
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Salted butter, melted - ¼ cup; Buttermilk, divided - 1 ½ cups; All-purpose flour - ¾ cup; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Bone-in chicken breast halves, skinned - 6; Condensed cream of mushroom soup - 1 (10.5 ounce) can

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Breasts with Buttermilk

1. Salted butter, melted - ¼ cup

2. Buttermilk, divided - 1 ½ cups

3. All-purpose flour - ¾ cup

4. Salt - ½ teaspoon

5. Ground black pepper - ¼ teaspoon

6. Bone-in chicken breast halves, skinned - 6

7. Condensed cream of mushroom soup - 1 (10.5 ounce) can

How to cook deliciously - Chicken Breasts with Buttermilk

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Pour melted butter into a 9x13-inch baking pan.

2. Stage

Place 1/2 cup buttermilk in a shallow bowl. Combine flour, salt, and pepper in a second shallow bowl. Dip each chicken breast in buttermilk, roll in the flour mixture, then place breast-side down in the prepared pan.

3. Stage

Bake, uncovered, in the preheated oven for 30 minutes. Turn chicken and bake for 15 more minutes.

4. Stage

Meanwhile, mix remaining buttermilk with condensed soup.

5. Stage

Pour buttermilk-soup mixture over chicken and bake until no longer pink at the bone and the juices run clear, about 15 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve with the pan gravy.