Name: Cracker Barrel Butter Baked Chicken Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Cuisine: American
Ingredients: 4 bone-in chicken thighs (skin on); 1 can (10.5 oz) cream of chicken with herbs soup; ½ can water (use the empty soup can); 1 small onion, chopped; 1 stalk celery, sliced thin; 2 cloves garlic, minced; 1 teaspoon garlic powder; 2 teaspoons dried parsley; Freshly ground black pepper, to taste; 2 tablespoons olive oil

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Cracker Barrel is a restaurant many people love in the U.S. One of their most popular dishes is the Butter Baked Chicken.

My family loves this Cracker Barrel Butter Baked Chicken Recipe because it comes out soft and full of flavor every time.

Last Tuesday, my neighbor asked me how I always make such good chicken. She said hers always turns out dry and plain.

So I told her about this copycat recipe, and now she makes it every week. In this post, I will show you how to make homemade Cracker Barrel Butter Baked chicken step by step.

What Does Cracker Barrel Butter Baked Chicken Taste Like?

The inside of the meat is moist and tender, never dry. The outer layer has a mild crispness and buttery richness.

The sauce or gravy is creamy, smooth, and savory. It carries flavors from onion, garlic, and the herbs or parsley.

The overall impression is warm, soothing, and satisfying – the kind of dish you want on a quiet evening or when you long for comfort food.

Butter Baked Chicken vs. Fried Chicken: What’s the Difference?

When people think of chicken, the first thing that often comes to mind is fried chicken. But butter baked chicken is a different kind of comfort. Here’s how they differ:

Cooking Method: Fried chicken is cooked in hot oil, giving it a crispy crust and crunchy bite. Butter baked chicken, on the other hand, bakes slowly in the oven with a buttery sauce that keeps it tender and juicy.
Texture: Fried chicken is crispy on the outside. Butter baked chicken is soft and moist throughout, soaking up all that buttery flavor.
Flavor: Fried chicken has a savory, sometimes spicy crust. Butter baked chicken is creamy, rich, and comforting, with a light golden top from baking in butter.
Ease of Preparation: Butter baked chicken is easier to make at home. No deep fryer, no splashing oil – just one pan, the oven, and a bit of time.

Choosing the Right Chicken (Breast vs. Thighs)

Picking the right chicken piece matters. Here’s what you need to know:

1. Chicken Thighs: Bone-in thighs with skin work best for this recipe. The bone keeps the meat moist during cooking. The skin gets a little golden and adds flavor.

Thighs have more fat, which makes them juicy and hard to dry out. They taste richer and stay tender even if you cook them a bit longer. My family prefers thighs because they are always soft.

2. Chicken Breasts: Breasts have less fat and are leaner. They can dry out faster in the oven. But many people like them because they have less calories.

Boneless breasts cook faster, usually in about 45 minutes to 1 hour. They still taste good with the creamy sauce. The sauce helps keep them moist.

3. My Advice: Use what you have or what you like best. Thighs give you more flavor and stay juicy. Breasts are lighter and cook quicker.

You can even mix both types in one pan. Drumsticks also work great. Just cook them until they reach the right temperature inside.

Cracker Barrel Butter Baked Chicken Ingredients

4 bone-in chicken thighs: These come with skin for extra taste and moisture during baking. Skin helps keep everything soft. Swap with drumsticks or breasts for different cuts. Frozen works fine too.
1 can of Cream of Chicken with Herbs soup: This is the base for our amazing sauce. The “with herbs” version adds extra flavor. If you can’t find it, regular cream of chicken soup works perfectly.
Half a can of water: Measured using the soup can to thin the mixture into a smooth sauce. No swaps needed, as plain water does the job well.
1 small onion, chopped: About golf ball size, it softens to add sweet notes and bits of texture. Yellow or white onions fit best. Leave out or use shallots for a milder option.
1 stalk of celery, sliced thin: Celery adds a fresh, mild flavor and a bit of crunch to the sauce. It balances the richness of the cream soup. One stalk is about 6-8 inches long.
2 cloves of garlic, minced: Fresh garlic gives a strong, warm flavor that makes everything smell amazing. Mincing means chopping it into tiny pieces. Two cloves equal about 2 teaspoons when minced.
1 teaspoon of garlic powder: This goes directly on top of the chicken skin before baking. It creates a nice roasted garlic flavor on the surface. Garlic powder is different from garlic salt (which has salt added).
2 teaspoons of dried parsley: Parsley adds a pop of green color and a light, fresh herb taste. Dried parsley is more concentrated than fresh. It sprinkles evenly over everything.
Freshly ground black pepper: Fresh pepper has more flavor than pre-ground pepper. Grind it right before using for the best taste. Add as much or as little as your family likes.
A little olive oil: Use about 2 tablespoons to cook the onions and celery at the start. Olive oil adds a light, fruity flavor and keeps vegetables from sticking to the pan.

Essential Kitchen Equipment

Oven-safe pan or skillet – For cooking and baking in one dish.
Knife and cutting board – For chopping vegetables safely.
Whisk or wooden spoon – To mix the sauce until smooth.
Measuring spoons – Helps with accurate seasoning.
Oven – Preheated to 350°F (175°C) for even cooking.
Tongs – To turn chicken easily without mess.
Lid or foil – To keep moisture locked in while baking.

How To Make Cracker Barrel Butter Baked Chicken

Step 1 | Get Your Oven and Pan Ready

First, turn your oven on to 350°F (175°C). Let it heat up while you get everything else ready. Take your oven-safe pan and put it on the stove over medium heat.

Step 2 | Cook the Onions and Celery

Add the olive oil to the hot pan. Put the chopped onion and sliced celery into the pan. Cook them, stirring sometimes, for about 5 to 7 minutes. They are ready when they look soft and shiny.

Step 3 | Add the Garlic

Now, add your two cloves of minced garlic. Stir it around with the onions and celery for just about one minute. Be careful not to burn the garlic! It cooks fast. You just want it to be fragrant.

Step 4 | Make the Sauce

Turn the heat down to low. Pour the entire can of cream of chicken soup into the pan. Take the empty can and fill it halfway with water. Pour that water into the pan.

Use your whisk to mix everything together until it is smooth and creamy.

Step 5 | Season the Sauce

Grind a generous amount of fresh black pepper into the sauce and stir it in. The soup has enough salt, so you do not need to add any more.

Step 6 | Add the Chicken

Now, carefully place your chicken thighs right into the sauce in the pan. The sauce should come partway up the sides of the chicken. It is okay if the chicken is still a little frozen.

Step 7 | Season the Chicken

Sprinkle the top of each chicken thigh with the teaspoon of garlic powder. Then, sprinkle the two teaspoons of dried parsley all over everything.

It might look like a lot of parsley now, but it will settle down as it cooks.

Step 8 | Bake the Chicken

Carefully put the lid on the pan. Using your oven mitts, place the entire pan into the preheated oven. Let it bake for 1 hour to 1 hour and 30 minutes.

The chicken is done when it is cooked all the way through and very tender.

Step 9 | Rest and Serve

Take the pan out of the oven. Let the chicken sit for about 5 minutes before serving. This helps the juices settle back into the meat.

Recipe Perfection Tips

These small tips can make a big difference in your final dish.

Golden Brown Skin: For a nicer looking skin, take the lid off the pan for the last 10-15 minutes of baking. This will let the skin brown a little more.
Check for Doneness: The safest way to know if the chicken is done is to use a meat thermometer. Push it into the thickest part of the meat, avoiding the bone. It should read 165°F (74°C).
Creamier Sauce: For an even thicker, richer sauce, you can stir in a few tablespoons of sour cream right after the chicken comes out of the oven.
Fresh Herb Boost: If you have fresh herbs, use them! One tablespoon of fresh, chopped parsley sprinkled on top at the end makes the dish look and taste fantastic.

Make Ahead Tips

You can prep this Cracker Barrel Butter Baked Chicken Recipe ahead of time to save effort on busy days.

Chop your onion, celery, and garlic the night before. Store them in a sealed container in the fridge. You can also brown the vegetables and make the sauce earlier in the day. Keep it in the pan in the fridge.

When dinner time comes, just add the chicken, season it, and pop it in the oven. Another option is to assemble everything in the pan without cooking.

Cover it with plastic wrap and keep it cold for up to 4 hours. Then bake as directed. This works great for weekend meal prep

Serving Suggestions

This chicken is a full meal in one pan, but it needs the right sides to complete it. The best part is the sauce, so you will want something to soak it all up.

Mashed Potatoes: This is the classic choice. Creamy mashed potatoes are the perfect bed for the chicken and that incredible buttery gravy.
White Rice or Egg Noodles: Simple white rice or soft egg noodles are excellent for catching every last drop of the savory sauce.
A Warm Biscuit: A fluffy, warm biscuit on the side is perfect for tearing apart and dipping right into the sauce.
Steamed Green Vegetables: Something green like green beans, broccoli, or peas adds a fresh pop of color and balances the rich meal.

Storage and Reheating Tips

1. How to Store: Let the chicken and sauce cool down to room temperature. Put everything in an airtight container. It will stay good in your refrigerator for up to 3 days.

2. How to Reheat: The best way to reheat is in the oven. Place the chicken and sauce in an oven-safe dish. Cover it with foil and warm it at 325°F (163°C) for about 15-20 minutes, or until hot.

You can also use the microwave. Put a portion on a microwave-safe plate, cover it loosely, and heat in 30-second bursts until warm.

3. Freezing: This dish freezes well. Put cooled chicken and sauce in a freezer-safe container or bag. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Cracker Barrel Butter Baked Chicken FAQs

1. How do I make the sauce thicker or thinner?

If sauce is too thick, stir in warm water or broth a little. If too thin, let it rest uncovered last 10 minutes so it reduces. You can also mix a bit of flour or cornstarch with water and stir in gently.

2. How to avoid burning the top of chicken?

If top browns too early, cover loosely with foil for rest of bake. Also, rotate pan midway in oven, and place rack in middle of oven so top is not too close to heat.

3. Why is my chicken tough?

Tough chicken usually means it was cooked for too long or at too high of a temperature. This recipe uses a low oven temperature and a long cooking time to make the chicken tender.

Make sure you are using a reliable oven thermometer to check that your oven is actually at 350°F and not hotter.

4. Why is my sauce watery after baking?

Chicken releases liquid while cooking, making the sauce thin. Frozen chicken releases even more water. Remove the lid for the last 15 minutes of baking to let liquid evaporate.

You can also simmer the sauce on the stovetop for 5 minutes to thicken it.

5. Can I double the recipe?

Absolutely, double all ingredients for more servings. Use a larger pan or two separate ones to avoid crowding.

Baking time stays similar, but check doneness. Extra sauce is great for sides. This is perfect for crowds or meal prep.

Yield: 4