This oven baked 4-ingredient chicken excelsior is one of those old-school potluck recipes that earns a permanent spot in the family rotation because it’s simple, comforting, and somehow always the first pan scraped clean. It leans on a handful of pantry and refrigerator staples to create tender chicken in a rich, savory gravy, which is exactly why it has that nostalgic church-supper and summer-covered-dish appeal so many of us grew up with.
Serve this chicken with mashed potatoes, buttered egg noodles, or white rice so none of that savory onion gravy goes to waste. For potlucks or family dinners, I like to add a green side such as green beans, peas, or a crisp salad, plus soft dinner rolls for soaking up every last spoonful from the baking dish.
Oven Baked 4-Ingredient Chicken Excelsior
Servings: 6
Ingredients
6 bone-in, skin-on chicken thighs or mixed chicken pieces
Directions
1. Preheat the oven to 350°F and lightly grease a cream-colored stoneware baking dish large enough to hold the chicken pieces in a single layer.
2. In a medium bowl, stir together the condensed cream of chicken soup, sour cream, and dry onion soup mix until smooth and evenly combined.
3. Arrange the chicken pieces skin-side up in the prepared baking dish, then spoon the sauce around and partially over the chicken, leaving some skin exposed so it can brown.
4. Bake uncovered for 50 to 60 minutes, or until the chicken is fully cooked and the skin is golden in spots, with bubbling gravy around the edges. If you want deeper browning, broil for 2 to 3 minutes at the end while watching closely.
5. Let the dish rest for 5 to 10 minutes before serving so the sauce settles slightly, then spoon the gravy over the chicken when plating.
Variations & Tips
Use chicken breasts: If you prefer white meat, use bone-in, skin-on chicken breasts and start checking for doneness a little earlier since the size can vary. They’re still delicious, but thighs tend to stay juicier for potluck-style baking.
Make it extra oniony: Add a thinly sliced onion under and around the chicken before baking for more texture and a stronger savory onion flavor in the gravy.
Prep ahead: Mix the sauce a day in advance and refrigerate it covered. When life is busy, having the sauce ready makes it easy to get dinner into the oven fast after work.
Keep the skin from getting soggy: Don’t completely bury the chicken in sauce. Leaving the tops exposed helps the skin brown and gives the finished dish that classic crackly look.
Easy serving idea: For a casual family meal, serve the chicken right from the baking dish with a big spoon so everyone can take extra gravy. It’s also a great make-and-take recipe because it reheats well and stays comforting even at room temperature for a short while on a buffet table.
