Name: Baked chicken with evaporated milk recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 20.00 ml olive oil; 4 medium chicken breast fillets; 340ml tin evaporated milk; 3 cloves garlic, crushed; 40.00 ml dijon mustard; 125.00 ml grated parmesan cheese; Fresh parsley, chopped, to garnish

by Greer Worsley Last updated on 12/09/2024

If you’re on the hunt for a wildly easy and tasty midweek meal to serve the family, then you can’t go past our baked chicken with evaporated milk. This recipe takes just 10 minutes to prep, and then the oven does the rest. It’s creamy. It’s nutritious. And the best part? Any leftovers can be made into salads or sandwiches the following day. That’s lunch sorted!

How to make our baked chicken with evaporated milk: key tips

Sealing the chicken before baking is a really important step as it helps lock in the moisture and enhance the overall flavour of the dish. Don’t skip it! All you need to do is sear the chicken on each side in a hot frying pan until the outside is starting to turn golden.

Baked-chicken-evaporated-milk

What goes into our baked chicken with evaporated milk recipe?

While it goes without saying that the chicken is the hero of this dish, much of the luscious creamy texture in this recipe can be attributed to the evaporated milk. As the name suggests, evaporated milk is just regular milk that has had around 60% of its water content removed. It’s slightly sweeter than normal milk, making it a lovely addition to this recipe’s flavour profile. You’ll also add quite a bit of parmesan cheese to the milk mix in this recipe, so if you can get your hands on a block of Parmigiano Reggiano — you can usually find this at the supermarket — and grate it yourself, this will add an extra depth to your final dish.

We recommend serving this baked chicken recipe with a fresh garden salad. May I suggest our classic garden salad?

Recipe and photo by Greer Worsley with additional notes by the Australia’s Best Recipes team.

- Australia's Best Recipes Team

Ingredients

1 tbsp olive oil
4 medium chicken breast fillets
340ml tin evaporated milk
3 cloves garlic, crushed
2 tbsp dijon mustard
1/2 cup grated parmesan cheese
Fresh parsley, chopped, to garnish

Method

Step 1

Preheat oven to 170°C fan-forced.
Step 2

Heat oil in a frying pan over medium heat. Season chicken breasts with salt and pepper. Pan-fry for 2-3 minutes on each side until sealed and starting to brown. Transfer to a medium oven dish in which the chicken fits snugly in a single layer.
Step 3

In a jug, combine evaporated milk, garlic, mustard and cheese. Add plenty of freshly ground pepper and salt. Pour over chicken in dish. Bake uncovered for 30 minutes until chicken is golden and cooked through, and sauce has thickened.
Step 4

Garnish with chopped parsley and serve with a fresh garden salad.

Recipe Notes

from Australia’s Best Recipes team

How long can I keep leftovers of this recipe?

You can store leftovers in an airtight container in the fridge for up to 3 days. We love using the chicken in sandwiches, but it can also be reheated and served alongside a salad.