This oven baked 4-ingredient Amish sweet pea chicken is the kind of simple, comforting supper I grew up with out here in the Midwest. It’s the sort of dish church ladies would tuck into a casserole carrier for a potluck, made from pantry staples and a package of chicken. You simply lay raw chicken breast halves in a baking dish, then spoon canned sweet peas and two creamy pantry ingredients over the top and let the oven do the work. The peas turn tender and buttery, the sauce bubbles and thickens, and the chicken stays moist underneath—no fussing, no fancy steps, just honest, stick-to-your-ribs food you’ll find yourself craving on busy weeknights and quiet Sundays alike.
Serve this Amish sweet pea chicken hot from the oven, with plenty of the creamy peas and sauce spooned over each piece of chicken. It’s especially good over a bed of fluffy mashed potatoes or buttered egg noodles to catch every bit of the juices. A simple side of buttered bread or warm dinner rolls fits right in with its farmhouse roots, and a crisp lettuce salad or sliced tomatoes with a sprinkle of salt balances the richness. If you like, finish each plate with a grind of black pepper and a little fresh parsley for color.
Oven Baked Amish Sweet Pea ChickenServings: 4
Ingredients
4 small boneless, skinless chicken breast halves (about 1 1/2 to 2 pounds total)
1 can (15 ounces) sweet peas, drained
1 can (10 1/2 ounces) condensed cream of chicken soup
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter or oil for greasing the baking dish
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with the butter or oil so the chicken doesn’t stick.
Pat the raw chicken breast halves dry with paper towels, then lay them in a single layer in the prepared baking dish. Sprinkle the tops evenly with the salt and black pepper.
In a medium bowl, stir together the condensed cream of chicken soup and the sour cream until smooth and well blended.
Spoon the soup-and-sour-cream mixture evenly over the raw chicken breast halves in the baking dish, spreading it gently so most of the chicken is covered but leaving the pieces visible.
Open the can of sweet peas and drain off the liquid. Using a spoon, gently spoon the canned sweet peas over the sauced chicken breast halves, spreading them so they’re scattered across the top and nestled into the creamy mixture.
Cover the baking dish tightly with foil to keep the chicken moist. Place the dish on the center rack of the preheated oven.
Bake the covered dish for 30 minutes. Then carefully remove the foil (watch for steam) and continue baking, uncovered, for another 15–20 minutes, or until the chicken breasts are cooked through and reach an internal temperature of 165°F (74°C) in the thickest part.
Once done, remove the baking dish from the oven and let the chicken rest for about 5 minutes. Spoon the creamy peas and sauce over each piece of chicken when serving, making sure everyone gets plenty of peas and gravy-like sauce.
Variations & Tips
You can easily adapt this simple Amish-style supper to what you have on hand. If you prefer dark meat, substitute 4 small boneless, skinless chicken thighs and bake until they reach 175°F for extra tenderness. Cream of mushroom or cream of celery soup can stand in for the cream of chicken if that’s what’s in your pantry, and a pinch of dried thyme, parsley, or onion powder stirred into the soup and sour cream adds a little extra farmhouse flavor. For more vegetables, you can mix a handful of canned or frozen carrots into the peas before spooning them over the chicken. If your chicken breasts are very large and thick, either pound them to an even thickness or cut them in half lengthwise so they cook evenly, and extend the baking time slightly if needed. For a bit of color and texture, sprinkle a small handful of buttered breadcrumbs or crushed crackers over the top for the last 10 minutes of baking. Food safety tips: Always handle raw chicken with care—wash your hands, utensils, and any surfaces that touch the raw meat with hot, soapy water. Use a separate cutting board for raw poultry if possible. Check the internal temperature of the thickest part of the chicken with a food thermometer to be sure it reaches at least 165°F (74°C) before serving. Do not leave the finished dish at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container and use within 3–4 days, reheating until hot all the way through.
