Oven-Baked 4-Ingredient Creamy Chicken
My aunt makes this every Sunday, and the chicken turns out so tender it practically falls apart using only four simple ingredients. The smell alone fills the whole house and brings everyone straight to the kitchen before dinner is even ready. It’s the kind of old-fashioned comfort meal that doesn’t require fancy techniques or expensive ingredients—just a casserole dish, a warm oven, and a little patience.
In our family, this recipe has been passed down for years. It’s the kind of dish you’d find at potlucks, church gatherings, or big family dinners where everyone brings something warm and homemade. The creamy soup slowly bakes into the chicken, mixing with the seasoning to create a rich, savory sauce that coats every bite. By the time it’s done, the chicken is juicy, flavorful, and perfect for spooning over mashed potatoes, rice, or buttered noodles.
This baked chicken pairs beautifully with simple sides. Creamy mashed potatoes soak up the delicious sauce, while steamed green beans or sweet peas add a fresh balance. Warm dinner rolls or slices of rustic bread are perfect for soaking up every bit of gravy left in the dish. The leftovers are just as good the next day and make amazing sandwiches or quick reheated lunches.
Oven-Baked 4-Ingredient Creamy Chicken
Servings: 6
Ingredients
6 boneless, skinless chicken breasts (or thighs)
2 (10.5 ounce) cans cream of chicken soup
1 (1 ounce) packet dry onion soup mix
1 cup water
Directions
Preheat the oven to 300°F (150°C). Lightly grease a 9×13-inch baking dish or casserole dish.
Arrange the chicken in the baking dish in a single layer. Pat the pieces dry with paper towels so the seasoning sticks better.
Sprinkle the dry onion soup mix evenly over the chicken, making sure each piece is well coated.
In a medium bowl, whisk together the cream of chicken soup and water until smooth.
Pour the soup mixture over the chicken, spreading it gently with a spoon so all pieces are covered in the creamy sauce.
Cover the dish tightly with aluminum foil. This traps the steam and helps the chicken become very tender.
Bake for 1½ to 2 hours, until the chicken is extremely tender and the sauce is rich and bubbling.
Serve hot, spooning plenty of the creamy onion gravy over the chicken.
Tip: If you want extra flavor, you can add sliced mushrooms or a handful of chopped onions to the dish before baking.
