When I need a dependable dinner that feels like real comfort food without a long ingredient list, this 4-Ingredient Oven Chicken is one of the first recipes I reach for. Using raw split chicken breasts keeps the meat juicy and flavorful while a few pantry staples turn simple chicken into a family-style baked meal that tastes like you worked much harder than you actually did. It is the kind of practical oven dinner that fits beautifully into a busy weeknight routine.
This chicken is especially good served with mashed potatoes, buttered rice, or egg noodles so you can spoon some of the savory pan juices over the top. For vegetables, I like green beans, roasted carrots, or a simple side salad to round out the plate and keep dinner easy.
4-Ingredient Oven Chicken
Servings: 4
Ingredients
4 raw split chicken breasts
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of chicken soup, about 10.5 ounces
1 cup water
Directions
1. Preheat the oven to 350°F. Lightly grease a 9x13-inch glass casserole dish and arrange the raw split chicken breasts in a single layer, skin side up if the skin is attached.
2. In a medium bowl, whisk together the dry onion soup mix, condensed cream of chicken soup, and water until mostly smooth.
3. Pour the mixture evenly over the chicken breasts, coating the tops and letting the sauce settle into the dish around the chicken.
4. Bake uncovered for 60 to 75 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part. If the top begins to brown too quickly, loosely tent with foil near the end of baking.
5. Let the chicken rest for 5 to 10 minutes before serving, then spoon some of the sauce from the dish over each portion.
Variations & Tips
Add a starch: If you want to make this feel even heartier, serve it over rice, noodles, or mashed potatoes so none of the sauce goes to waste.
Use a thermometer: Split chicken breasts can vary quite a bit in size, so checking for 165°F in the thickest part is the easiest way to avoid undercooking or drying them out.
Make it ahead: You can mix the sauce earlier in the day and keep it covered in the refrigerator. When dinner rolls around, just assemble and bake.
Try a different soup: Cream of mushroom or cream of celery can work in place of cream of chicken if that is what you already have in the pantry. The flavor changes slightly, but the method stays just as easy.
For extra color: If you like a more browned top, place the cooked dish under the broiler for 1 to 2 minutes at the end, watching closely so the sauce does not scorch.