There is a special kind of comfort in a supper that comes together with almost no fuss, and this 4-ingredient oven chicken is just that kind of meal. Using raw chicken tenderloins keeps things quick and tender, while a simple sauce bakes down into something rich and satisfying right in the casserole dish. It is the sort of practical, dependable recipe that feels right at home in a Midwestern kitchen, where a busy day still calls for a hot supper set on the table.
This chicken goes nicely with fluffy rice, buttered egg noodles, mashed potatoes, or even a pan of simple roasted green beans if you want to round things out. Since the sauce is the real treat here, I like serving it with something that will soak up every last spoonful. A crisp side salad or steamed broccoli also helps balance the richness and makes it feel like a full family meal.
4-Ingredient Oven Chicken
Servings: 4 to 6
Ingredients
1 1/2 to 2 pounds raw chicken tenderloins
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass casserole dish.
2. Spread the raw chicken tenderloins out in the prepared casserole dish in a fairly even layer.
3. In a medium bowl, stir together the French dressing, dry onion soup mix, and condensed cream of chicken soup until well combined.
4. Pour the sauce evenly over the chicken tenderloins, making sure all the pieces are coated.
5. Bake uncovered for 35 to 45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Let it rest for about 5 minutes before serving.
Variations & Tips
For a richer sauce: If you like plenty of extra sauce for spooning over rice or noodles, add 1/4 cup water or chicken broth to the sauce mixture before pouring it over the chicken. That gives you a little more to work with without thinning it too much.
Make it with chicken breasts: If tenderloins are not what you have on hand, boneless skinless chicken breasts will work just fine. Cut large pieces in half lengthwise so they cook more evenly, and allow a little extra baking time if needed.
Add a vegetable: For an easy one-dish supper, tuck in a layer of sliced mushrooms or a few drained green beans around the chicken before baking. They will pick up that savory sauce and make the meal stretch a bit farther.
Watch the bake time: Chicken tenderloins cook faster than full breasts, so start checking early. You want them juicy and tender, not overdone. A simple thermometer is the handiest helper here, and 165°F is the number to look for.
