This 4-ingredient oven chicken is the kind of dependable dinner that earns a permanent place in a busy cook’s rotation. Starting with frozen boneless skinless chicken breasts makes it especially practical on nights when dinner needs to come together without thawing ahead, and a simple combination of pantry staples turns out a savory, juicy bake with very little hands-on work. It is a classic American-style casserole approach, built for convenience but still full of comforting flavor.
Serve this chicken with rice, buttered noodles, mashed potatoes, or roasted vegetables to soak up the flavorful juices in the baking dish. A crisp green salad or steamed broccoli balances the richness nicely, and if you want to stretch the meal further, slice the chicken and spoon the sauce over toast, biscuits, or even a baked potato.
4-Ingredient Oven Chicken
Servings: 4
Ingredients
4 frozen boneless skinless chicken breasts
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of chicken soup, 10.5 ounces
1/2 cup sour cream
1/4 cup water
Directions
1. Preheat the oven to 375°F. Lightly grease a 9x13-inch glass casserole dish so the sauce cleans up more easily after baking.
2. Place the frozen chicken breasts in the casserole dish in a single layer, leaving a little space between them if possible.
3. In a medium bowl, stir together the dry onion soup mix, condensed cream of chicken soup, sour cream, and water until smooth and evenly combined.
4. Spoon the sauce evenly over the frozen chicken breasts, covering the tops as thoroughly as you can.
5. Cover the dish tightly with foil and bake for 50 minutes. Remove the foil, spoon some of the hot sauce over the chicken, and continue baking for 20 to 30 minutes more, or until the chicken is fully cooked and reaches 165°F in the thickest part.
6. Let the chicken rest for 5 minutes before serving. Spoon the sauce from the dish over each portion and serve hot.
Variations & Tips
Add mushrooms: Scatter 8 ounces of sliced mushrooms around and over the chicken before baking for an earthier flavor and extra moisture in the sauce.
Use Greek yogurt: Plain Greek yogurt can replace the sour cream for a slightly tangier sauce with a bit more protein. Stir it well so the mixture stays smooth.
Check doneness carefully: Because chicken breasts vary in thickness, an instant-read thermometer is the best guide. Test the thickest breast in the center of the dish and make sure it reaches 165°F.
Thin the sauce if needed: If you prefer more sauce for spooning over rice or potatoes, add an extra 2 to 4 tablespoons of water before baking.
Season at the table: Onion soup mix is usually quite flavorful, so taste the finished sauce before adding extra salt. A little black pepper or chopped parsley at the end can brighten the dish nicely.