This oven baked 4-ingredient chicken Normandy is the kind of retro dinner that proves simple recipes stick around for a reason. Inspired by the classic French pairing of chicken, apples, and cream, this easy version turns a handful of pantry and fridge staples into a cozy casserole-style main dish that feels just right for busy weeknights, casual summer gatherings, or any time you want something a little special without hovering over the stove.
Serve this chicken with buttered egg noodles, mashed potatoes, or fluffy rice to catch every bit of the creamy apple cider sauce. For a lighter plate, add steamed green beans, roasted carrots, or a crisp green salad on the side, and if you're leaning into the nostalgic feel, warm dinner rolls make it even better.
Oven Baked 4-Ingredient Chicken Normandy
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
Directions
1. Preheat the oven to 375°F and lightly grease a rectangular glass baking dish.
2. Arrange the chicken breasts in the baking dish, then scatter the sliced apples around and partly over the chicken.
3. In a medium bowl, whisk together the apple cider and condensed cream of chicken soup until smooth.
4. Pour the sauce evenly over the chicken and apples, covering everything as much as possible.
5. Bake uncovered for 35 to 45 minutes, or until the chicken is cooked through and the sauce is bubbling around the edges. Let it rest for 5 minutes before serving.
Variations & Tips
Use chicken thighs: Boneless, skinless chicken thighs work beautifully here and tend to stay extra juicy. Just check for doneness a little earlier or later depending on thickness.
Add a little seasoning: Even with a 4-ingredient approach, a pinch of salt, black pepper, or a light sprinkle of dried thyme can round out the flavors if you have them on hand.
Choose the right apples: Firm, slightly sweet-tart apples like Honeycrisp, Fuji, or Gala hold their shape nicely in the oven and give the sauce that classic Normandy flavor.
Make it ahead: You can assemble the dish a few hours in advance, cover, and refrigerate it until dinnertime. That trick has saved me on plenty of busy weekdays when I wanted something homemade without the last-minute scramble.
Thin the sauce if needed: If your condensed soup is especially thick, add an extra splash of apple cider before baking so the sauce stays silky and spoonable.
