This 4-ingredient oven chicken is the kind of weeknight dinner that saves me when work runs late and I still want something hot and homemade on the table. Using raw boneless skinless chicken thighs keeps it budget-friendly and forgiving, while a simple creamy sauce bakes right in with almost no prep. It has that classic Midwest-style comfort food feel: easy, hearty, and made with a handful of pantry and fridge staples.
Serve this chicken over buttered egg noodles, mashed potatoes, white rice, or even simple roasted potatoes to soak up the creamy sauce. For something fresh on the side, steamed green beans, broccoli, a crisp salad, or glazed carrots all pair really well and turn it into a full dinner without much extra effort.
4-Ingredient Oven Chicken
Servings: 4 to 6
Ingredients
2 pounds boneless skinless chicken thighs
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1 packet dry onion soup mix
Directions
1. Preheat the oven to 375°F and lightly grease a medium ceramic baking dish if needed for easier cleanup.
2. Arrange the raw boneless skinless chicken thighs in an even layer in the baking dish.
3. In a medium bowl, stir together the condensed cream of chicken soup, sour cream, and dry onion soup mix until smooth and well combined.
4. Spread the creamy mixture evenly over the chicken thighs, making sure the tops are well coated.
5. Bake uncovered for 35 to 45 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part. Let it rest for 5 minutes before serving so the sauce can settle slightly.
6. Spoon the sauce over the chicken and serve hot with your favorite side.
Variations & Tips
Add mushrooms: Scatter 8 ounces of sliced mushrooms around and over the chicken before adding the sauce. They cook down into the gravy and make the dish feel a little heartier without adding much work.
Swap the soup flavor: Cream of mushroom or cream of celery both work well here if that is what you have in the pantry. The overall texture stays creamy, but each one gives the dish a slightly different comfort-food flavor.
Make it meal-prep friendly: You can assemble everything in the baking dish a few hours ahead, cover, and refrigerate until dinner time. If baking straight from the fridge, add a few extra minutes to the cook time and always check that the chicken reaches 165°F.
Thin the sauce if needed: If you like a looser sauce for serving over rice or noodles, stir in 1/4 cup milk before spreading it over the chicken. This is especially helpful if your condensed soup is very thick.
Finish with color: A little chopped parsley, cracked black pepper, or paprika on top right before serving makes this very simple casserole-style dish look more polished for the table.