Cut the chicken into butterfly-style. Keep one side of the chicken intact.

In a small bowl, add around 2 to 3 tbsp of butter along with garlic, a pinch of salt and pepper. Mix it well into paste.

Spread out the butter over the insides of the butterfly-style cut chicken breast and fold it over like before cutting it.

Repeat the same with all 4 chicken breasts.

Preheat the oven at 400-degree F.

In a deep pan or dish, take around 1/3 cup of milk.

In a separate plate, mix the flour with salt, pepper, and paprika.

Now first dip the chicken into milk and then coat it with the flour mixture.

Repeat the same with all chicken breast and set aside.

Take a baking dish and add butter to it.

Let the butter melt in the preheated oven for 2 to 3 minutes.

Once the butter is melted, carefully place the chicken in the dish.

Bake the chicken for 15 minutes.

Meanwhile in a bowl, mix remaining milk, and cream of chicken soup.

After 15 minutes of baking, carefully, pour the milk and soup mixture into the baking dish.

Add thyme and rosemary sprig in the dish as well.

Bake the chicken for 10 to 15 minutes until tender and juicy.

Serve hot and enjoy.