Oven Baked Buttermilk Chicken with Gravy

This Oven Baked Buttermilk Chicken with Gravy is the kind of recipe that delivers both comfort and flavor with very little fuss. The chicken turns out tender and delicious, with a simple coating that gives it plenty of savory flavor. It is an easy family dinner that feels hearty and homemade, making it perfect for a busy weeknight or a Sunday meal.

You dip the chicken in buttermilk, then coat it in a seasoned flour mixture made with salt, pepper, and just a touch of cayenne for a little extra flavor. That simple breading helps create a nice coating on the chicken while it bakes. It is not overly spicy, but it does add a little something that makes the dish extra tasty.

Once breaded, you bake the chicken in the oven with butter and a bit of olive oil, which helps it cook up beautifully and adds rich flavor. Near the end of baking, a mixture of buttermilk and cream of mushroom soup goes over the chicken. As it finishes baking, that mixture turns into a creamy, flavorful gravy that makes this dish especially comforting.

That rich gravy is one of the best parts of the recipe. It is perfect to spoon over the chicken and also tastes amazing over mashed potatoes or rice. Add a simple vegetable or salad on the side, and you have a satisfying meal that is easy enough for any night of the week. This recipe makes 3 to 4 chicken breasts, but it you can easily double it if you need to feed more people. Just make two pans and you will have plenty for a larger family dinner or to serve guests.

Ingredients for Oven Baked Buttermilk Chicken with Gravy

• BONELESS SKINLESS CHICKEN BREASTS
• BUTTERMILK
• ALL-PURPOSE FLOUR
• BUTTER
• OLIVE OIL
• SALT
• PEPPER
• CAYENNE PEPPER
• CREAM OF MUSHROOM SOUP
• DRIED OR FRESH PARSLEY, OPTIONAL FOR GARNISH

Instructions for Buttermilk Baked Chicken with Gravy

Start by adding the butter and olive oil to a 9 x 13-inch baking dish. Place the dish in the oven while it preheats to 425 degrees so the butter can melt. Once the butter is fully melted, carefully remove the pan from the oven and set it aside.

Next, pour 1/2 cup of the buttermilk into a shallow dish. In a second shallow dish, whisk together the flour, salt, black pepper, and cayenne pepper. Dip each piece of chicken into the buttermilk, then dredge it in the flour mixture until well coated. Place the coated chicken in the prepared baking dish.

Bake the chicken uncovered for 15 minutes. Then turn each piece over and bake for another 15 minutes. This helps the chicken cook evenly and gives the coating a nice texture.

While the chicken bakes, stir together the remaining 1 cup of buttermilk and the cream of mushroom soup until smooth. After the chicken has baked for the second 15 minutes, pour the soup mixture evenly over the top. Return the dish to the oven and bake for 15 minutes more, or until the chicken reaches an internal temperature of 165 degrees.

Once the chicken is done, transfer it to a serving platter and sprinkle with parsley if desired. Give the gravy in the pan a good stir, then pour it into a gravy boat or serving dish. Serve the chicken with the creamy gravy spooned over the top along with mashed potatoes or rice on the side. This recipe serves 3 to 4.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs should work well in this recipe. Just be sure to cook them until they reach an internal temperature of 165 degrees.

Do I have to use cream of mushroom soup?
No. If mushrooms are not your favorite, you could try cream of chicken or cream of celery soup instead. The flavor will change a little, but it should still make a creamy gravy.

What does the buttermilk do for the chicken?
The buttermilk helps tenderize the chicken and adds flavor. It also helps the flour coating stick to the chicken before baking.

Is this recipe spicy?
Not really. The cayenne pepper adds just a small amount of flavor and warmth, but it is not overly spicy. You can reduce it or leave it out if you prefer.

Can I make this recipe ahead of time?
You can prep the chicken and coating ingredients ahead of time, but this dish is best if you bake it fresh. Leftovers do reheat well, though.

What should I serve with baked buttermilk chicken and gravy?
Mashed potatoes and rice are both great options because they soak up the creamy gravy well. A vegetable or simple salad would also pair nicely.

How do I know when the chicken is done?
The safest way is to use a meat thermometer. The chicken is done when the thickest part reaches an internal temperature of 165 degrees.

Can I double this recipe?
Yes. This recipe makes 3 to 4 chicken breasts, but you can easily double it and make two pans if you need to serve more people.

Will the coating stay crispy after the gravy is added?
The coating will soften once the gravy is poured over and baked, but that is part of what makes this dish so comforting. It creates a tender chicken with a creamy sauce rather than a crunchy fried-style coating.

Can I use low-fat buttermilk?
Yes. Low-fat buttermilk should work just fine in this recipe.

How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop until warmed through.

Tips and Tricks

• Use chicken pieces that are similar in size. This helps the chicken cook more evenly, so you do not end up with some pieces done before others.
• Warm the baking dish while the oven preheats. Melting the butter in the baking dish as the oven heats is an easy way to get the pan ready and helps the chicken start cooking as soon as it hits the dish.
• Pat the chicken dry before dipping. If the chicken has extra moisture on it, the coating can get too wet. Patting it dry first helps the buttermilk and flour coating stick better.
• Stir the gravy mixture well before pouring it on. Mix the buttermilk and soup until smooth so the gravy bakes up creamy and even.
• Check the chicken with a thermometer. The best way to know it is done is to make sure the thickest part reaches 165 degrees.
• Serve it with something that can soak up the gravy. Mashed potatoes, rice, or even buttered noodles are all great choices with this dish.
• Stir the pan gravy before serving. Once the chicken is removed, give the gravy in the pan a good stir, so it is smooth and ready to spoon over the chicken.

FOR MORE RECIPES LIKE THIS, TRY:

• Honey Mustard Chicken
• Creamy Chicken Breasts
• Baked Garlic Chicken
• Easy Pan Fried Chicken with Gravy

This recipe is adapted from Wishes and Dishes.