Best 10 Butter Baked 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.

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).

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.

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.

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.

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.

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.

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.).

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!

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.