Some of the very best suppers I have ever set on the table came from a plain old cast-iron skillet and a short ingredient list, and this skillet 3-ingredient chicken is one of those dependable little miracles. It has that sweet-salty, deeply savory glaze that clings to the chicken and turns an ordinary weeknight into something folks remember. Recipes like this have long been treasured in small-town Midwestern kitchens, where you learn to make something hearty and delicious without a fuss, and where supper is less about showing off and more about feeding your people well.
This chicken is mighty fine with mashed potatoes, buttered egg noodles, rice, or a pan of simple roasted green beans on the side. In late summer, I like to set it out with sliced tomatoes, sweet corn, or a cool cucumber salad so the rich glaze has something fresh to play against. A piece of warm bread or a biscuit is never a bad idea either, especially for swiping up the last bit of sauce from the skillet.
Skillet 3-Ingredient Chicken Fairview
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
1 packet dry onion soup mix, about 1 ounce
1 cup French dressing
Directions
1. Pat the chicken breasts dry. Place a large cast-iron skillet over medium heat and add the chicken breasts to the dry or very lightly greased skillet, cooking until they begin to turn golden on the first side, about 5 to 6 minutes.
2. Turn the chicken over, then sprinkle the dry onion soup mix evenly over the top. Pour the French dressing around and over the chicken.
3. Reduce the heat to low, cover, and cook for 15 to 20 minutes, turning once or twice, until the chicken is cooked through and the sauce has thickened into a glossy glaze.
4. Spoon the glaze over the chicken and serve hot straight from the skillet.
Variations & Tips
Use chicken thighs: If your family prefers dark meat, boneless skinless chicken thighs work beautifully here. They stay especially juicy and take to the glaze just as well.
Watch the heat: French dressing has sugar in it, so keep the heat moderate to low once the sauce goes into the skillet. That way the glaze thickens nicely instead of scorching.
Thin large chicken breasts: If the chicken breasts are especially thick, pound them to a more even thickness before cooking. They will cook more evenly and soak up more of that good skillet flavor.
Make extra sauce: If you know you will want more glaze for potatoes, rice, or noodles, add an extra splash of French dressing to the pan near the end of cooking and spoon it over everything before serving.
Add a fresh touch: Even though this is a three-ingredient old-fashioned supper, a little chopped parsley or some cracked black pepper over the top right before serving can brighten the whole dish and make it look company-ready.