Baked Buttermilk Chicken with Gravy

Oven baked buttermilk chicken with creamy gravy

No ratings yet

Baked Buttermilk Chicken with Gravy

This oven baked buttermilk chicken with gravy is a comforting family dinner that is easy to make and full of homestyle flavor. The chicken is coated in a simple buttermilk breading, baked until tender, and finished with a creamy gravy that is perfect over mashed potatoes or rice. It is a satisfying meal that feels hearty enough for Sunday dinner but simple enough for a busy weeknight.

Course comfort food, dinner, Main Dish

Cuisine American

Keyword baked, chicken, family meal, gravy

Prep Time 15

Cook Time 45

Total Time 1

Servings -4 servings

Calories 433kcal

Author Laura

Equipment

Ingredients

3 Tbsp butter
1 Tbsp olive oil
3-4 boneless skinless chicken breasts
1 ½ cups buttermilk divided
¼ cup flour
½ tsp salt
¼ cup black pepper
⅛ tsp cayenne pepper
10 ¾ oz can condensed cream of mushroom soup
dried parsley or fresh parsley, optional for garnish

Instructions

Place the butter and olive oil in a 9 x 13 inch baking dish.
Preheat oven to 425 degrees. Place the pan in the oven to melt the butter while it preheats. Remove when it's melted
Place ½ cup of the buttermilk into a shallow dish. In another shallow dish, mix together the flour, salt, and two kinds of pepper.
Dip the chicken in the buttermilk and then dredge the chicken in the flour mixture. Place the dredged chicken in the baking dish.
Bake uncovered at 425 for 15 minutes. Turn the chicken over and bake for 15 minutes more.
Combine the remaining 1 cup of buttermilk and the cream of mushroom soup. Pour over chicken and bake for an additional 15 minutes or until chicken reaches an internal temperature of 165 degrees.
Transfer the chicken onto a serving platter and garnish with parsley.
Stir the gravy up well and then transfer to a gravy boat or other serving dish. Serve topped with the pan gravy and a side of mashed potatoes or rice. Serves 3-4.

Nutrition