🍗 Oven Baked 3-Ingredient Chicken
A classic old-fashioned comfort meal with just three simple ingredients.
This Oven Baked 3-Ingredient Chicken is one of those timeless family recipes that has been passed down through generations. Originally found on a handwritten recipe card from 1965, it’s the kind of easy, dependable dinner that busy families have loved for decades. Tender chicken bakes under a rich onion-infused cream sauce, creating a flavorful glaze that’s perfect over mashed potatoes or buttered noodles.
Servings
4–6 servings
Ingredients
- 3–4 lbs bone-in chicken pieces (legs, thighs, or bone-in breasts, skin on)
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (1 oz) packet dry onion soup mix
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Pat the chicken dry with paper towels and arrange it in a single layer, skin-side up.
- In a medium bowl, mix together the condensed cream of chicken soup and the dry onion soup mix until well combined.
- Spoon the mixture evenly over the chicken, coating each piece.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil carefully and baste the chicken with the pan sauce.
- Return the dish to the oven and bake uncovered for 25–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is golden and bubbling.
- For extra browning, broil for 5–10 minutes, watching carefully to prevent burning.
- Let the chicken rest for 5–10 minutes before serving. Spoon the caramelized onion glaze over each piece.
Serving Suggestions
Serve with:
- Creamy mashed potatoes
- Buttered egg noodles
- Green beans or buttered peas
- Tossed salad
- Warm dinner rolls
Variations
- Boneless chicken breasts: Bake covered for 30 minutes, then uncovered for 15–20 minutes.
- Stir 2–3 tablespoons sour cream or plain yogurt into the sauce for a creamier version.
- Sprinkle with paprika before baking for extra color.
- Add carrots or quartered onions around the chicken for a complete one-pan meal.
Storage
- Refrigerate leftovers within 2 hours.
- Store in an airtight container for 3–4 days.
- Reheat until thoroughly hot before serving.