There is something mighty comforting about a simple baked chicken supper, especially when it comes together with just a handful of pantry staples and a good casserole dish. This 5-Ingredient Oven Chicken leans on that old Midwestern habit of making the most of what is already in the kitchen, turning raw skin-on chicken breasts into a golden, savory meal with very little fuss. It is the kind of dependable dish you can set on the table for family on a weeknight or carry proudly to a potluck, and it always feels like home.
This chicken is especially good with mashed potatoes, buttered egg noodles, or plain white rice to catch the pan juices. For vegetables, green beans, carrots, corn, or a crisp side salad all fit right in. If you are serving company, a basket of warm dinner rolls and a simple apple crisp afterward make the whole meal feel generous without wearing out the cook.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
4 raw skin-on chicken breasts
1 packet dry onion soup mix, about 1 ounce
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon paprika
Directions
1. Heat the oven to 375°F. Lightly grease a 9x13-inch glass casserole dish, then arrange the raw skin-on chicken breasts in a single layer, skin side up.
2. In a medium bowl, stir together the dry onion soup mix, sour cream, mayonnaise, and paprika until smooth and well blended.
3. Spread the mixture evenly over the tops of the chicken breasts, covering them well so the meat stays moist as it bakes.
4. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the top is lightly browned. The internal temperature should reach 165°F in the thickest part.
5. Let the chicken rest for 5 to 10 minutes before serving. Spoon some of the pan sauce over each piece and serve hot.
Variations & Tips
For extra color: If you want a deeper golden top, sprinkle a little extra paprika over the sauce before baking. You can also place the dish under the broiler for 1 to 2 minutes at the end, watching closely so the sauce does not scorch.
Make it with thighs: Bone-in, skin-on chicken thighs work beautifully in this recipe and often stay especially juicy. Just adjust the baking time as needed and always check for doneness with a thermometer.
Add a vegetable: For an easy one-dish supper, tuck thick-cut onion wedges or baby potatoes around the chicken before baking. They will pick up the savory drippings and make the meal stretch a little farther.
Keep the skin appealing: Since the creamy topping softens the skin rather than crisping it, think of this dish as tender and rich instead of crunchy. If you prefer crisp skin, bake the chicken uncovered for a short while first, then add the sauce for the remainder of the cooking time.