Yield
Makes 4 to 6 servings

Prep: 10 min., Bake: 45 min. Serve this delicious main-dish recipe with creamy mashed potatoes and green beans for an easy weeknight meal.

How to Make It

Step 1

Preheat oven to 425°. Melt butter in oven in a lightly greased 13- x 9-inch baking dish (about 3 minutes).

Step 2

Meanwhile, dip chicken in 1/2 cup buttermilk; sprinkle with pepper, and dredge in flour.

Step 3

Remove baking dish from oven. Add mushrooms and thyme. Arrange chicken, breast sides down, in baking dish.

Step 4

Bake at 425° for 25 minutes. Turn chicken, and bake 10 minutes.

Step 5

Stir together soup and remaining 1 cup buttermilk. Pour over chicken, and bake 10 minutes or until a meat thermometer inserted into thickest portion registers 165°, shielding chicken with aluminum foil to prevent excessive browning, if necessary.

Step 6

Transfer chicken to a serving platter. Whisk soup mixture in baking dish until blended, and drizzle over chicken.

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