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

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Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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

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

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

  • 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.

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