Reader Favorites

Reader Favorites
Reader Favorites

Featured Videos

Featured Videos
Featured Videos

Join Us by e-Mail

Join Us by e-Mail
Join Us by e-Mail

Ugly Buttermilk Baked Chicken

This is one of those dishes that just isn't pretty.  In fact, I'd say this dish is downright ugly.  Come on, we all have them ... ugly favorites that sure taste good! 


Well, this is certainly one of those.

And Mark and I love it.  It's one of our comfort-food-go-to-recipes ... and it never disappoints.  Buttermilk makes the chicken super moist and tender.  As most Southern cooks know, buttermilk makes things better!

Since this recipe has a pretty short list of ingredients, makes use of convenience products, and comes together in a single baking pan, it's a very easy throw-together-on-a-weeknight meal.  Bake up the chicken for about 45 minutes, serve it over some rice or couscous (I use couscous because it's ... you guessed it ... faster!), and you've got yourself one very tasty ugly-duckling dinner.

While this ugly duckling won't grow up to be a beautiful swan, once you taste the flavor, I don't think you'll mind.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Buttermilk Baked Chicken
Source:  A family friend
(Printable recipe)
4 boneless, skinless chicken breasts
2 T. butter
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. flour
1 1/2 c. buttermilk, divided
1 (10.5 oz.) can cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained

1.  Heat oven to 425 degrees.  Place butter in a lightly greased 9"x13" baking dish; place in the oven until butter is melted.

2.  Sprinkle chicken breasts with salt and pepper.  Place 1/2 cup of the buttermilk in a shallow bowl.  Place flour in another shallow bowl.  Dip chicken in the buttermilk, then dredge in the flour.

3.  Place dredged chicken in the baking dish.  Bake, uncovered, for 25 minutes.

4.  Turn chicken pieces over in the baking dish, and bake for 10 minutes more.

5.  Meanwhile, stir together the remaining 1 cup buttermilk, cream of mushroom soup, and mushrooms; pour over the chicken and bake for an additional 10 minutes, shielding with aluminum foil if necessary to prevent excessive browning.

6.  Serve over rice or couscous.



  1. This is the rice I'd serve with this chicken... Cilantro Lime Rice: OR peas in rice... anything to up the color & a bit of extra flavor!!! BUT, I LOVE THIS CHICKEN!! ♥

  2. Great recipe. I think it looks delicious. I have a link party on Wednesdays, and I would love it if you would link this and any other posts. It is called Wednesdays Adorned From Above Link Party. It runs from Wednesday to Sundays.
    I hope to see you there. I am your newest follower, and I would love for your to follow me also. Have a great Day.
    Debi Bolocofsky
    Adorned From Above

  3. This will be made in the Lawrence home soon! Sounds simple, yet amazing. Ugly dinner recipe from Tracey...YES, please!

  4. You're so funny. Sometimes ugly food really IS the best tasting. I know firsthand how great buttermilk is with chicken, so this recipe is going in the box for future reference. Thanks!

  5. Making this tonight! Sure sounds good. Wish me luck!!


I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience.}

Blog Design: Powered by Blogger.
Get widget