My grandmother clipped this from a 1968 magazine and it became her signature dish. Only 3 ingredients and guests always thought she spent hours in the kitchen.

This oven baked 3-ingredient chicken tarragon is the kind of recipe that feels almost too simple to be as good as it is. My grandmother clipped it from a magazine back in 1968, and it quickly became her signature company dish. She loved that it went straight into one baking dish, looked elegant and creamy coming out of the oven, and made everyone think she’d been fussing over the stove for hours. It’s cozy, comforting, and practical—perfect for busy weeknights or when you want something special without a lot of work.

This creamy tarragon chicken is lovely spooned over buttered egg noodles, mashed potatoes, or plain white rice so the sauce can soak in. A simple green vegetable—like steamed green beans, roasted broccoli, or a tossed salad with a light vinaigrette—helps balance the richness. Warm crusty bread or dinner rolls are great for mopping up the extra sauce. For guests, I like to serve it in the same white baking dish it cooked in; it looks rustic and homey right on the table.

Servings: 4

2 pounds boneless, skinless chicken breasts (about 4 medium pieces)

Preheat your oven to 350°F (175°C). Lightly grease a medium oval or rectangular baking dish so the chicken doesn’t stick.

Pat the chicken breasts dry with paper towels and trim any excess fat. Arrange the chicken in a single layer in the baking dish, leaving a little space between each piece so the sauce can flow around them.

In a small bowl, stir together the condensed cream of mushroom soup and the dried tarragon until the herbs are evenly distributed. The mixture will be thick—that’s okay.

Spoon the tarragon-scented soup mixture evenly over the chicken, spreading it so each piece is fully coated and some sauce fills the bottom of the dish. Use the back of the spoon to smooth it out; you want a fairly even layer so it bakes into a silky sauce.

Cover the baking dish tightly with foil to keep the chicken moist. Place it on the middle rack of the preheated oven and bake for 25 minutes.

After 25 minutes, carefully remove the foil (watch for steam). Return the uncovered dish to the oven and continue baking for another 15–20 minutes, or until the chicken is cooked through and the sauce is bubbling and lightly golden around the edges. The internal temperature of the thickest part of the chicken should reach 165°F (74°C).

Once done, let the chicken rest in the baking dish for 5–10 minutes. This helps the juices settle and the sauce thicken slightly, giving you that silky, spoonable texture you see in the dish.

To serve, use a wooden spoon to lift each chicken breast, turning it just enough to scoop some of the creamy tarragon sauce over the top. Sprinkle with a pinch of extra dried tarragon if you’d like a little more color, and bring the baking dish straight to the table for a comforting, family-style meal.

For picky eaters, you can use condensed cream of chicken soup instead of cream of mushroom if they don’t like visible mushroom pieces; the texture and method stay the same. If your family prefers darker meat, boneless, skinless chicken thighs work well—just check for doneness, as they may cook a few minutes faster. To stretch the meal, slice the chicken into thick strips after baking and toss with cooked egg noodles or rice right in the baking dish so everything gets coated in the sauce. For a slightly lighter feel, you can thin the soup mixture with 2–3 tablespoons of water or milk before baking; the sauce will be a bit looser but still creamy. If you want a touch more flavor without adding ingredients, lightly season the chicken with salt and pepper before covering with sauce (this doesn’t change the core 3-ingredient concept, but is optional). Food safety tips: Always start with fully thawed chicken; baking from frozen can lead to uneven cooking. Use a food thermometer to ensure the thickest part of each piece reaches 165°F (74°C). Avoid letting raw chicken or its juices touch other foods, and wash your hands, cutting board, and knife with hot, soapy water after handling raw poultry. Refrigerate leftovers within 2 hours and reheat until hot and steaming before serving.