There are days when supper needs to come together from what is already in the freezer and pantry, and that is exactly where a dish like this earns its place in a family cookbook. This 5-ingredient oven chicken is the kind of practical meal Midwestern home cooks have long relied on: simple chicken breasts, a creamy sauce, and a hot oven doing most of the work. It is humble, filling, and dependable, with that old-fashioned comfort that makes everybody at the table quiet down after the first bite.
This chicken is especially good served over mashed potatoes, buttered egg noodles, or plain white rice so none of that rich sauce goes to waste. For vegetables, green beans, peas, glazed carrots, or a crisp side salad all make nice partners. If you are feeding a crowd, a basket of warm rolls or a pan of biscuits on the side turns it into the sort of meal folks remember and ask for again.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
4 frozen whole chicken breasts
1 can condensed cream of chicken soup, 10.5 ounces
1 cup sour cream
1 packet onion soup mix, 1 ounce
1/2 teaspoon black pepper
Directions
1. Preheat the oven to 375°F. Lightly grease a metal baking sheet with raised edges or line it with foil for easier cleanup.
2. Arrange the frozen whole chicken breasts in a single layer on the baking sheet, leaving a little space between them.
3. In a medium bowl, stir together the condensed cream of chicken soup, sour cream, onion soup mix, and black pepper until smooth and well combined.
4. Spoon the sauce evenly over the frozen chicken breasts, covering them as completely as you can.
5. Bake for 50 to 65 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part. If the top begins to brown too quickly, loosely cover with foil during the last part of baking.
6. Let the chicken rest for 5 minutes before serving. Spoon the warm sauce from the pan over each piece when plating.
Variations & Tips
Add a vegetable: If you want an all-in-one supper, tuck a layer of frozen green beans or sliced mushrooms around the chicken before baking. They will soak up some of that savory sauce and make the meal stretch a little farther.
Use a casserole dish: If your baking sheet is shallow, you may prefer a 9x13-inch baking dish so the sauce stays neatly in place. A deeper dish also helps keep the chicken especially moist as it bakes.
Check for doneness carefully: Frozen chicken breasts can vary quite a bit in size, so a meat thermometer is your best friend here. Always test in the thickest part and make sure it reaches 165°F before serving.
Season to taste: Onion soup mix brings plenty of flavor, but a little garlic powder, paprika, or chopped parsley on top after baking can brighten things up nicely without changing the easy nature of the recipe.
Make it extra homey: This sauce is wonderful spooned over rice, noodles, or potatoes, so do not leave any in the pan. Around my table, that is the part everybody reaches for first.