If you want a dinner that tastes comforting, buttery, and satisfying without complicated steps — this baked butter chicken breasts recipe is perfect. The chicken is dipped in eggs, coated with buttery cracker crumbs, then baked with real butter until golden and juicy.
The outside turns lightly crispy while the inside stays incredibly moist and tender. It’s one of those reliable family meals that works on busy weekdays, lazy weekends, or even casual gatherings. And the best part? Simple pantry ingredients — no marinades, no frying, no mess.
You’ll likely have zero leftovers.
Why You’ll Love This Recipe
- Very easy preparation (only a few minutes)
- Crispy outside, juicy inside
- Kid-friendly flavor
- No deep frying required
- Perfect for meal prep
Ingredients Explained
Chicken Breasts
Use boneless, skinless chicken breasts. They bake evenly and absorb the buttery coating beautifully. Try to keep them similar thickness so they cook at the same time.
Buttery Crackers
These create the signature crispy coating. They add flavor, saltiness, and texture that breadcrumbs alone cannot match.
Eggs
The eggs act as glue so the crumbs stick properly to the chicken.
Garlic Salt & Pepper
Simple seasoning that enhances flavor without overpowering the buttery taste.
Butter
The star ingredient. As it melts in the oven, it keeps the chicken juicy and creates a golden crust.
Step-by-Step Method
1. Preheat the Oven
Preheat oven to 375°F (190°C).
Lightly grease a baking dish (9×13 inch works best).
2. Prepare the Coating
- In one shallow bowl: beat the eggs
- In another bowl: mix crushed crackers, garlic salt, and black pepper
3. Coat the Chicken
- Dip each chicken breast into the beaten eggs
- Then coat completely in the cracker crumbs
- Press gently so crumbs stick well
4. Arrange in Baking Dish
Place coated chicken in the baking dish.
Scatter butter pieces on top and around the chicken.
This melts and forms the rich buttery flavor while baking.
5. Bake
Bake for about 40 minutes or until:
- Chicken is no longer pink inside
- Juices run clear
- Internal temperature reaches 165°F (74°C)
The top will look golden and slightly crispy.
6. Serve
Serve hot.
Pairs perfectly with mashed potatoes, rice, roasted vegetables, or a fresh salad.
Tips for Best Results
- Pound thick chicken breasts slightly for even cooking
- Do not skip the butter — it keeps the chicken moist
- Rest chicken 5 minutes after baking for juicier texture
- Use freshly crushed crackers for best crunch
Variations
Parmesan Version
Add ¼ cup grated parmesan to the crumbs for deeper flavor.
Spicy Version
Add paprika or chili flakes into crumb mixture.
Herb Version
Mix dried parsley or Italian seasoning into crumbs.
Air Fryer Option
Cook at 180°C (356°F) for about 18–20 minutes depending on thickness.
Storage & Reheating
Refrigerator
Store in airtight container for 3–4 days
Freezer
Freeze up to 2 months (wrap tightly)
Reheat
Oven: 350°F / 175°C for 12–15 minutes (best texture)
Microwave: 1–2 minutes (softer coating)
Butter Baked Chicken Breasts
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Beat eggs in a shallow bowl.
- Mix cracker crumbs, garlic salt, and pepper in another bowl.
- Dip chicken in eggs, then coat in crumb mixture.
- Place chicken in greased baking dish.
- Scatter butter pieces over and around chicken.
- Bake 40 minutes until internal temperature reaches 165°F (74°C).
- Rest 5 minutes and serve.
Notes
- Pound chicken slightly for even cooking
- For extra flavor add parmesan to crumbs
- Reheat in oven for best crisp texture
FAQs
Can I use chicken thighs?
Yes, but increase cooking time slightly.
Can I replace crackers with breadcrumbs?
Yes, but crackers give better flavor and crunch.
Why is my coating falling off?
Press crumbs firmly and avoid moving chicken during first 20 minutes of baking.
How do I know it’s cooked?
Internal temperature must reach 165°F / 74°C.
