Chicken Breasts with Buttermilk

Buttermilk and cream of mushroom soup make a yummy gravy that adds rich flavor to oven-baked chicken breasts.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 489 Calories

Ingredients

• 1 (10.5 ounce) can condensed cream of mushroom soup
• 6 bone-in chicken breast halves, skinned
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.75 cup all-purpose flour
• 0.25 cup salted butter, melted
• 1.5 cups buttermilk, divided

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

Meanwhile, mix remaining buttermilk with condensed soup.

Step 5

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.