Oven baked 4-ingredient Chicken Vanderbilt is one of those retro dinner party recipes that still feels special today: tender chicken breasts baked in a rich, creamy mushroom-sherry sauce that tastes far more complicated than it is. With roots in mid-century entertaining, this kind of casserole-style chicken dish has the polished, company-ready charm of old Junior League cookbooks, but it is also exactly the sort of practical recipe busy home cooks love because it comes together with minimal prep and just a handful of pantry and refrigerator staples.
This chicken is especially good served over hot rice, buttered egg noodles, or creamy mashed potatoes so none of that silky sauce goes to waste. For a complete plate, add a simple green vegetable like steamed green beans, roasted asparagus, or a crisp salad with a light vinaigrette to balance the richness, and if you want to lean into the vintage supper-club feel, a glass of chilled white wine makes it feel extra elegant.
Oven Baked 4-Ingredient Chicken Vanderbilt
Servings: 6
Ingredients
6 boneless, skinless chicken breast halves
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish or a similar shallow casserole dish.
2. Arrange the chicken breasts in a single layer in the prepared baking dish.
3. In a medium bowl, stir together the condensed cream of mushroom soup, sour cream, and dry sherry until smooth and well combined.
4. Spoon the sauce evenly over the chicken, making sure each piece is well coated.
5. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the sauce is hot and bubbling around the edges. The internal temperature of the chicken should reach 165°F.
6. Let the dish rest for 5 minutes before serving, then spoon the sauce over the chicken as you plate it.
Variations & Tips
Use chicken tenders: If you want a faster-cooking version for a weeknight, swap in chicken tenders and start checking for doneness around 25 to 30 minutes.
Make it dinner-party pretty: Transfer the baked chicken to a warmed platter and spoon the sauce over the top right before serving. A little chopped parsley is not traditional, but it adds nice color if you have it.
Adjust the sauce consistency: If you prefer a slightly looser sauce for serving over rice or noodles, stir in 2 to 3 tablespoons of milk before pouring it over the chicken.
Sherry substitute: If you do not cook with sherry, you can use chicken broth for a milder flavor, though the dish will lose some of its classic depth.
Make-ahead note: You can assemble the casserole a few hours in advance, cover, and refrigerate it until you are ready to bake. If it is going into the oven straight from the refrigerator, add a few extra minutes to the baking time.
