Baked Buttermilk Chicken

Oh yeah!  This is some down home Southern cooking right here.  This chicken is unbelievably good for baked chicken and the gravy is to die for.  You might want to double up on the gravy, you will definitely want it for your biscuits the next morning.

Oh yeah! This is some down home Southern cooking right here. This chicken is unbelievably good for baked chicken and the gravy is to die for. You might want to double up on the gravy, you will definitely want it for your biscuits the next morning.

Baked Buttermilk Chicken

4 Servings - Serving Size: 1 Chicken Breast

Baked Buttermilk Chicken

Oh yeah! This is some down home Southern cooking right here. This chicken is unbelievably good for baked chicken and the gravy is to die for. You might want to double up on the gravy, you will definitely want it for your biscuits the next morning.


  • 1 1/2 cups buttermilk*
  • 1/4 cup butter
  • 4 boneless, skinless chicken breast, thawed if frozen
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 (10 ounce) can cream of mushroom soup
  • 1 tablespoon dried parsley


  1. Preheat oven to 425F.
  2. Melt butter in a 9x13 inch pan.
  3. Place 1/2 cup of the buttermilk onto a shallow dish, set aside the rest
  4. In another shallow dish, mix together the flour, salt and peppers.
  5. Dip chicken in the buttermilk.
  6. Then dredge the chicken into the flour mixture.
  7. Place the dredged chicken in the prepared pan.
  8. Bake uncovered for 30 minutes.
  9. Turn the chicken over and bake for an additional 15 minutes.
  10. Combine the remaining 1 cup of buttermilk and the cream of mushroom soup.
  11. Pour over chicken and bake for 15 minutes more.
  12. Transfer the chicken onto a serving platter and garnish with parsley.
  13. Stir the gravy up real well and then transfer to a gravy boat or other serving dish.
  14. Serve topped with the pan gravy and a side of mashed potatoes.


*I use powdered buttermilk because it has a very long shelf life and taste just as good as fresh buttermilk.

Recipe slightly adapted from Group Recipes

Comments: 61

  1. darla January 8, 2016 at 5:38 am Reply

    Someone may have asked already.will this makea good crock pot recipe?

    • The Hungry Hoarder May 31, 2016 at 10:13 pm Reply

      I don’t believe it would come out nearly as good unless you baked the chicken as directed and then transferred it to the crock with the soup mixture.

  2. GEORGE GUYAS December 23, 2015 at 1:46 pm Reply

    Excellent taste. Next time I will decrease cook time and increase soup to two cans and adjust buttermilk accordingly.

  3. dora October 16, 2015 at 11:47 am Reply

    3rd time making this scrumptious recipe. …it’s just awesome.

  4. […] Baked Buttermilk Chicken […]

  5. Angelique Patrick April 24, 2015 at 7:06 pm Reply

    Do I have to use buttermilk?

    • The Hungry Hoarder July 21, 2015 at 3:13 pm Reply

      You could possibly use whole milk, although it would no longer be Baked Buttermilk Chicken đŸ˜‰

  6. brenda March 10, 2015 at 6:18 pm Reply

    I really want to make this. But I have no buttermilk. Is there anything else I could use to substitute. Or would it taste completely different without it?

    • The Hungry Hoarder July 21, 2015 at 3:17 pm Reply

      You could make homemade buttermilk by adding 1 1/2 tablespoons of either lemon juice or white vinegar to 1 1/2 cups of whole milk. Stir, and allow to sit for about 5 minutes until it sours. Alternatively you could just use whole milk, although it would take away from the flavor quite a bit.

  7. Jennifer February 17, 2015 at 8:07 pm Reply

    EXCELLENT! I found this on Pinterest and wanted to give it a try as a healthier replacement for the deep fat fried chicken my husband’s aunt used to make. Will definitely make again. I didn’t make the gravy and it was still delicious! Thanks for sharing.

  8. Dawn February 16, 2015 at 1:56 pm Reply

    I made this last night and it was delicious and one of the easiest recipes I’ve made. My only regret is that I didn’t make a double batch. I woke up this morning and took a bite of a piece that was leftover and it’s even good cold. Definitely a keeper that I’ll be making often.

  9. Andrev January 19, 2015 at 5:29 pm Reply

    LOVE this recipe……a staple in our house. I add different veggies to make it healthier. Also you can use brown sugar slenda.

  10. jasmine carter January 13, 2015 at 6:27 am Reply

    Would bone in chicken breast take the same amount of cooking time?

    • The Hungry Hoarder January 19, 2015 at 9:30 am Reply

      Bone-in breast may take longer to cook so you would have to adjust your time accordingly. Make sure you add the additional cooking time before you add the soup/buttermilk mixture to the dish.

  11. Rose January 9, 2015 at 6:21 pm Reply

    It was excellent chicken and gravy. However after adding the soup to the hot dish, it began to smoke to the point it set off my smoke alarm. Has anyone else had this problem? Any suggestions how to fix it? I would like to make this again.

    • The Hungry Hoarder January 19, 2015 at 9:32 am Reply

      I think the first time I made it, it also set off my smoke alarm. It’s one of those dishes that you may have to crack open a window or door before adding the soup.

      • KJ March 18, 2015 at 12:28 am Reply

        Likely by adding it to a hot pan? You could always pull the pan out of the oven, let it cool a bit, add the mixture and return it to the oven. Takes longer of course, but better than the alarm if you’ve got apartment neighbors and can’t reach it …

  12. Laura Davis January 6, 2015 at 9:07 pm Reply

    This is fabulous! I used boneless pork chops instead of chicken. When I mixed the soup and buttermilk, I added in the remaining flour mixture to thicken it up some. I served it all over brown rice. I will make this again and again. I decreased the cook time for pork chops. My family wants me to decrease the cayenne pepper too. GREAT recipe!!!

    • The Hungry Hoarder January 19, 2015 at 9:33 am Reply

      That’s a wonderful idea Laura, I will have to try it with chops. I’m glad your family enjoyed it.

  13. may December 30, 2014 at 6:54 pm Reply

    could i pound the chicken breasts to make a little thinner. not a big fan of whole chicken breasts. if so would need to adjust cooking time. should that interfere with the gravy portion of this recipe. looks wonderful. thank you.

    • The Hungry Hoarder January 6, 2015 at 10:01 am Reply

      May, you absolutely could thin out the chicken before cooking if you desire. I would adjust the cooking time prior to adding the soup etc. that way the gravy will have time to form and set. Thank you for stopping by The Hungry Hoarder.

  14. Ariel November 24, 2014 at 4:57 pm Reply


  15. dora November 20, 2014 at 6:16 pm Reply

    It’s cooking right now….Love the easy process. ..smells awesome. We can wait. Thank you!!

    • The Hungry Hoarder January 6, 2015 at 9:38 am Reply

      You are welcome, and thank you Dora for stopping by. I hope that you and yours enjoyed the chicken.

  16. Yolanda November 17, 2014 at 5:29 pm Reply

    I am making this for supper! Smells amazing!

  17. Tins November 10, 2014 at 5:45 pm Reply

    This was delicious

  18. Mariel August 30, 2014 at 5:31 pm Reply

    Thanks for sharing this! I made it for dinner and my husband loves it!! will cook it again next time.

    • The Hungry Hoarder October 4, 2014 at 1:34 pm Reply

      This recipe is now one of my favorite chicken recipes, I am glad that you and your husband enjoyed it Mariel.

  19. Teresa August 25, 2014 at 4:35 pm Reply

    Very excited to make this for dinner tonigh!

    • The Hungry Hoarder October 4, 2014 at 1:51 pm Reply

      I hope that you enjoyed it Teresa. Thank you for stopping by.

  20. Melanie August 23, 2014 at 11:38 am Reply

    Could you do this for pork chops as well? It sounds like it would be good.

    • The Hungry Hoarder October 4, 2014 at 1:49 pm Reply

      I don’t see why you couldn’t. Please let me know if you try it with the chops instead of chicken.

  21. Debra August 22, 2014 at 5:35 pm Reply

    I’ve made this chicken twice for my family, they absolutely love it. Thanks for posting

  22. Caroline August 17, 2014 at 7:57 pm Reply

    What a delicious recipe! My 10 year old very picky daughter gave it a big thumbs up and hubby absolutely loved it! Thank you!

    • The Hungry Hoarder October 4, 2014 at 1:52 pm Reply

      That’s awesome Caroline, I’m glad your family enjoyed it.

  23. Amanda July 29, 2014 at 3:15 pm Reply

    My husband is allergic to mushrooms. Would it be the same if I use a different creamed soup?

  24. Sarah July 22, 2014 at 6:54 pm Reply

    This was a big hit with my family . Thanks for posting it it was delish!

    • The Hungry Hoarder October 4, 2014 at 1:53 pm Reply

      Thank you for stopping by Sarah, this is one of my favorite go to chicken recipes.

  25. Christine July 22, 2014 at 8:02 am Reply

    Made this last night and it was AMAZING! I was weary about cooking white meat in the oven for that long but it was moist and so flavorful! I made one change – using cream of chicken soup instead of cream of mushroom as my man doesn’t like mushrooms and it was perfect. Thank you so much for this easy and decadent recipe!

    • The Hungry Hoarder October 4, 2014 at 1:54 pm Reply

      I’m glad you enjoyed it Christine. It really is a very moist and flavorful dish.

  26. Jason July 21, 2014 at 9:59 am Reply

    So The Gravy Is The Stuff Left Over From The Baking The Chicken In Cream Of Mushroom Soup?

    • kasie July 21, 2014 at 10:01 am Reply

      My Name Is Kasie Not jason Btw. Dumb Auto correct

    • The Hungry Hoarder October 4, 2014 at 2:04 pm Reply

      Yes it is Kasie. A combination of the butter, buttermilk and the soup makes up the gravy.

  27. Alisa June 28, 2014 at 10:37 am Reply

    This is the best chicken recipe I have every had. My husband loved it other than I doubled everything to make it larger and it resulted in too much cayenne pepper. Next time (tonight) I will cut down on the cayenne pepper. Thank you so much for this down home recipe!!! So tender, so tasty!!

    • The Hungry Hoarder June 29, 2014 at 6:59 pm Reply

      Thank you so very much for trying the recipe and for posting your results, it’s inspiring to have others try the recipes that I post on this site. It’s even more inspiring for those very users to come back and leave a comment as to how the dish turned out. I’m glad your family enjoyed the Baked Buttermilk Chicken, and I hope that you will come back and try some other recipes I have posted.

  28. Ania May 29, 2014 at 2:58 pm Reply

    How do you make the gravy?

  29. Zanne May 5, 2014 at 4:29 pm Reply

    I needed more than 1/4 cup of flour did I do something wrong?

    • The Hungry Hoarder May 18, 2014 at 12:19 pm Reply

      That is fine Zanne to use whatever amount you need to dredge the chicken depending on what size you pieces of chicken are. No harm done, I hope you enjoyed it.

  30. Jenea April 25, 2014 at 4:43 pm Reply

    Trying this out for dinner tonight … It looks really good

  31. Deann Hughes February 27, 2014 at 2:15 pm Reply

    I make this about once a week, except my recipe uses canned evaporated milk. This is so good and so easy!

    • Katherine Watson March 28, 2014 at 6:38 am Reply

      Do you really cook it for an hour total? It seems it would over cook the chicken?

      • The Hungry Hoarder March 28, 2014 at 9:22 pm Reply

        It would seem like it Katherine, but the chicken was very moist. The breast I used were quite thick and I think the fact that it’s sitting in the gravy for the last 15 minutes keeps it moist. You could adjust cooking time by checking the chicken when you turn it over and adjust accordingly. Thanks for stopping by and I hope you enjoy this recipe.

        • Katherine March 28, 2014 at 9:33 pm Reply

          Great, thanks for replying back. I am going to make it Sunday. It looks really good!

          • The Hungry Hoarder March 29, 2014 at 6:40 am

            Wonderful! Let me know if you and your family enjoyed it. Again, thank you for stopping by.

What's on your mind?