There is something mighty comforting about a supper you can pull together with almost no fuss, especially on a busy evening when everybody is hungry and the kitchen clock seems to move too fast. This 4-Ingredient Oven Chicken is the sort of practical, dependable dish that reminds me of the casseroles and baked suppers many Midwestern home cooks have leaned on for generations: simple pantry staples, a baking dish, and a hot oven doing most of the work. Using raw chicken cutlets keeps the cooking time short and gives you tender pieces that soak up all that savory flavor.
Serve this chicken with buttery mashed potatoes, steamed rice, or egg noodles to catch every bit of the sauce in the baking dish. A side of green beans, buttered corn, roasted carrots, or a crisp garden salad rounds things out nicely, and if you have a loaf of warm bread on the table, nobody will leave a drop behind.
4-Ingredient Oven Chicken
Servings: 4
Ingredients
4 raw chicken cutlets, about 1 1/2 pounds
1 packet dry onion soup mix, about 1 ounce
1 can cream of chicken soup, 10 1/2 ounces
1/2 cup sour cream
Directions
1. Preheat your oven to 375°F. Lightly grease a 9x13 ceramic baking dish, then arrange the raw chicken cutlets in a single layer.
2. In a medium bowl, stir together the dry onion soup mix, cream of chicken soup, and sour cream until smooth and well combined.
3. Spread the mixture evenly over the chicken cutlets, making sure each piece is well coated.
4. Bake uncovered for 30 to 35 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part. Let it rest for 5 minutes before serving so the sauce can settle a bit.
Variations & Tips
Add a little color: If you want a prettier finish, sprinkle a bit of chopped parsley or paprika over the top after baking. It does not change the homestyle character of the dish, but it gives the plate a fresh, welcoming look.
Use boneless chicken breasts carefully: If you cannot find cutlets, you can slice boneless skinless chicken breasts in half horizontally to make your own thin pieces. Try to keep them an even thickness so they cook gently and do not dry out around the edges.
Make it richer: A small handful of shredded cheddar or mozzarella on top during the last 5 minutes of baking makes this extra cozy. It is not necessary, but it surely tastes like something you would bring to a church supper.
Keep the sauce smooth: Let the sour cream sit at room temperature for a few minutes before mixing if your kitchen is very cold. That helps the sauce blend more evenly with the soup mixture and spread nicely over the chicken.
Double it for company: This recipe scales well for a potluck or family gathering. Just use a larger pair of baking dishes rather than crowding one pan, so the chicken bakes evenly and the sauce stays creamy instead of watery.