Oven baked 3-ingredient chicken chasseur is the kind of thrifty, practical dish that feels especially relevant when you want hearty comfort food without a long shopping list. Chasseur, or “hunter’s style” chicken, is traditionally made with mushrooms, tomatoes, and a savory sauce, and this pared-down version keeps that spirit while leaning on pantry staples and the oven to do most of the work. The result is tender chicken in a rich, homey sauce that tastes far more involved than its short ingredient list suggests.
Serve this chicken over mashed potatoes, buttered egg noodles, rice, or thick slices of toast so none of the sauce goes to waste. A simple side of green beans, peas, or a crisp salad balances the richness nicely, and if you want to stretch the meal further, roasted carrots or baked potatoes fit the frugal spirit of the dish beautifully.
Oven Baked 3-Ingredient Chicken Chasseur
Servings: 6
Ingredients
3 pounds bone-in chicken pieces, skin-on or skinless
2 cans (10 3/4 ounces each) condensed cream of mushroom soup
1 can (14 to 15 ounces) diced tomatoes, undrained
Directions
1. Heat the oven to 350°F and lightly grease a rectangular glass baking dish large enough to hold the chicken in a mostly single layer.
2. In a medium bowl, stir together the condensed cream of mushroom soup and diced tomatoes with their juices until evenly combined.
3. Arrange the chicken pieces in the baking dish and pour the soup-tomato mixture over the top, turning the pieces slightly so they are well coated.
4. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil, spoon some sauce over the chicken, and continue baking 30 to 40 minutes more, until the chicken is very tender and the sauce is bubbling and lightly browned at the edges.
5. Let the chicken rest for 5 to 10 minutes before serving, then spoon the sauce generously over each portion.
Variations & Tips
Use different chicken cuts: Thighs and drumsticks stay especially juicy, but breasts can work if that is what you have. If using all breasts, start checking a bit earlier so they do not overcook.
Pan size matters: Keep the chicken in a snug layer so the sauce stays concentrated and the top can caramelize around the edges. If the dish is too large, the sauce may spread too thin.
Make it more traditional: If you do not mind going beyond three ingredients, add sliced sautéed mushrooms, a little onion, garlic, or a splash of broth or white wine for a fuller classic chasseur flavor.
Serve the sauce properly: This dish makes a savory gravy as it bakes, so plan a starch underneath. Noodles, rice, or mashed potatoes turn a very simple baked chicken dinner into a filling meal.
Make-ahead tip: You can assemble the chicken and sauce in the baking dish a few hours ahead and refrigerate it covered. Let it sit at room temperature for about 20 minutes before baking so the dish heats more evenly.