When I need a dependable dinner that feels a little special without turning the kitchen upside down, this 5-Ingredient Oven Chicken is one of my favorite answers. Using raw split chicken breasts gives you juicy meat, wonderfully flavorful skin and bones, and a roasting-pan dinner that comes together with just a handful of everyday ingredients. The creamy glaze bakes into a savory coating while the chicken roasts, making this an easy family meal that looks like you fussed far more than you really did.
This chicken is lovely with simple sides that can soak up the flavorful pan juices. I like to serve it with mashed potatoes, buttered egg noodles, rice, or roasted potatoes, plus something green like steamed green beans, broccoli, or a crisp salad. If you are feeding a crowd, add warm dinner rolls and a bowl of fruit to round everything out in an easy, comforting way.
Servings: 4
4 raw split chicken breasts, bone-in, skin-on
1. Preheat your oven to 375°F. Lightly grease a dark metal baking sheet or roasting tray large enough to hold the chicken breasts in a single layer.
2. Pat the split chicken breasts dry with paper towels and place them skin-side up in the prepared tray.
3. In a medium bowl, stir together the mayonnaise, dry onion soup mix, garlic powder, and black pepper until smooth and well combined.
4. Spoon the mixture evenly over the tops of the chicken breasts and spread it into a generous coating.
5. Bake for 50 to 65 minutes, or until the chicken is deeply golden and cooked through to 165°F in the thickest part. If you would like a little more color, broil for 1 to 2 minutes at the end while watching carefully.
6. Let the chicken rest for 5 to 10 minutes before serving so the juices can settle. Spoon a little of the pan juices over the top when serving.
For extra crisp skin: If you love crispier chicken skin, leave a little space between each breast in the pan and broil briefly at the end. Just keep a close eye on it so the creamy topping browns instead of burns.
For picky eaters: If onion soup mix feels too bold for little ones, use a little less and add an extra spoonful of mayonnaise for a milder flavor. Serving the chicken with buttered noodles can make this dinner especially kid-friendly.
Add vegetables to the pan: Thick onion wedges, baby potatoes, or carrot chunks can roast around the chicken if you have room. Toss them lightly with oil first and make sure they are spread out so they roast rather than steam.
Check doneness carefully: Because split chicken breasts are bone-in, cooking time can vary by size. An instant-read thermometer is the best way to know they are done without drying them out.
Make it ahead: You can mix the topping a few hours ahead and keep it covered in the refrigerator. When dinnertime comes, all you need to do is coat the chicken and bake.
