Baked Buttermilk Chicken

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Cooked chicken breasts is a menu item that I like to regularly include in my menu plans, but I am always looking for different ways to make it. I came across a recipe for baked buttermilk chicken and had to try it. It is similar to some recipes I have, but the buttermilk part of the recipe was different and it intrigued me. I do frequently get intrigued by recipes.

Buttermilk is the key ingredient to this dish. It really makes it so don’t try to just milk in it’s place. Don’t even try to make a substitute. It really needs to be the real deal. It is really worth it with this baked buttermilk chicken.

Baked Buttermilk Chicken |

I love that this chicken is dipped in butter milk and then coated with a simple breading of flour, salt and pepper. Once you have the chicken coated to place it in a baking dish. This baking dish has some melted butter in the bottom. Then this chicken cooks in the oven for 30 minutes, then flip the chicken and cook for another 15 minutes.

While that cooks, you mix together some buttermilk along with cream of chicken soup. When the chicken is ready, pour this mixture over the chicken and cook it for another 15 minutes. Such a delicious way to serve up chicken!

Baked Buttermilk Chicken |

Here is what you need to make the
Baked Buttermilk Chicken

  • SALT
Baked Buttermilk Chicken |

Buttermilk Chicken

Real Mom Kitchen

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  • ¾ cup flour
  • 1 ½ tsp salt
  • pepper to taste
  • 6 boneless skinless chicken breasts cut in half
  • 2 ½ cups buttermilk divided
  • ¼ cup butter melted
  • 2 10 3/4 oz cans cream of chicken soup
  • hot cooked rice or mashed potatoes


  • Preheat oven to 375 degrees.
  • In a bowl, combine together the flour, salt, and pepper.
  • Add 1/2 cup of the buttermilk to a bowl.
  • Pour the melted butter into a 9x13 inch baking dish.
  • Dip each piece of chicken into the buttermilk. Then place each piece in the flour mixture and coat well.
  • Place the coated chicken pieces into the buttered 9 x 13 pan.
  • Bake at 375 degrees for 30 minutes. Flip pieces of chicken over and cook for another 15 minutes.
  • In a bowl, combine the remaining 2 cups of buttermilk with the 2 cans of cream of chicken soup. Pour the mixture around the chicken and cook for 15-20 minutes until hot and bubbly. Serve over cooked rice or with mashed potatoes. Serves 6.
Tried this recipe?Let us know how it was!

Recipe adapted from No Biggie.

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  1. Want to make this for dinner tonight but need clarification. When you say cut the chicken breast in half do you mean lengthen wise or directly across?

  2. wow, you must single-handedly keep Cambell’s soup in business! i think this is the third recipe i’ve stumbled on with that soup in it.