Some of the best suppers come from the kind of pantry cooking Midwestern home cooks have leaned on for generations: simple ingredients, one baking dish, and a good hot oven. This 5-ingredient oven chicken is the sort of dependable meal you make when the day has been long, the table still needs setting, and you want something creamy, hearty, and comforting without fuss. Using raw diced chicken breast right in the baking dish keeps things easy, and those pantry staples come together into a rich sauce that tastes like you worked far harder than you did.
This chicken is mighty good served over hot buttered egg noodles, fluffy mashed potatoes, or plain white rice to catch every bit of that creamy sauce. For the side, I like something green and simple such as steamed green beans, buttered peas, or a crisp salad with a tangy dressing to balance the richness. A warm biscuit or slice of toast on the side never goes amiss either, especially if there’s sauce left on the plate.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
1 1/2 pounds raw chicken breast, diced into bite-size pieces
1 can (10 1/2 ounces) condensed cream of chicken soup
1 cup sour cream
1 teaspoon garlic powder
1 packet (about 1 ounce) dry onion soup mix
Directions
1. Preheat the oven to 375°F and lightly grease a medium ceramic baking dish.
2. Spread the diced raw chicken breast evenly in the baking dish.
3. In a bowl, stir together the cream of chicken soup, sour cream, garlic powder, and dry onion soup mix until smooth and well blended.
4. Pour the creamy mixture over the chicken and stir gently right in the dish so every piece is coated.
5. Bake uncovered for 35 to 40 minutes, stirring once halfway through, until the chicken is cooked through and the sauce is hot and bubbling. The chicken should reach 165°F in the center.
6. Let the dish rest for 5 minutes before serving so the sauce can settle and thicken a little.
Variations & Tips
Add a vegetable: If you want to stretch supper a bit, stir in a cup of frozen peas or a few sliced mushrooms before baking. They fit right into the creamy sauce and make the dish feel a little more complete all in one pan.
Make it extra savory: A small handful of shredded cheddar or a dusting of paprika over the top during the last 10 minutes of baking gives the dish a little more color and a fuller baked flavor without changing its easy nature.
Watch the bake time: Because chicken breast can dry out if overcooked, keep the pieces fairly even in size and start checking for doneness around the 35-minute mark. Smaller dice may finish sooner than larger chunks.
Serve it different ways: This same chicken works nicely over rice, toast, biscuits, or even spooned into baked potatoes. It’s one of those plain, practical suppers that can feel new again depending on what you put under it.
Use a resting time: Letting the casserole sit for a few minutes after baking helps the sauce thicken and cling to the chicken better. That little pause is an old home-cook trick that makes a simple supper look and taste steadier on the plate.