Some recipes stay around for a reason, and this little three-ingredient chicken dish is one of them. It has that old church-supper, pass-the-casserole kind of comfort that never goes out of style, with tender baked chicken tucked into a creamy sauce that turns golden and savory in the oven. Around here, recipes like this were passed from neighbor to neighbor on index cards and talked over backyard fences, and that simple, dependable spirit is exactly what makes this one worth keeping.
Serve this chicken with buttered noodles, fluffy rice, or mashed potatoes to catch every bit of the creamy sauce. A plate of green beans, sweet corn, or a tomato and cucumber salad makes it feel just right for a summer supper, and a pan of warm biscuits on the side never hurt anybody either.
Oven Baked 3-Ingredient Chicken Plantation
Servings: 6
Ingredients
6 boneless, skinless chicken breasts
Directions
1. Heat the oven to 350°F and lightly grease a blue speckled enamel casserole dish or a 9x13-inch baking dish.
2. Arrange the chicken breasts in a single layer in the prepared dish.
3. In a small bowl, stir together the Russian dressing and dry onion soup mix until well blended.
4. Spoon the mixture evenly over the chicken, turning the pieces once if needed so they are well coated.
5. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the top is bronzed around the edges. Spoon some of the hot sauce over the chicken before serving.
Variations & Tips
Use chicken thighs: If you prefer darker meat, boneless skinless chicken thighs work beautifully here and stay especially tender. Just begin checking a little earlier, since smaller pieces may cook faster.
Add a creamy touch: If you remember old supper-club casseroles, you might enjoy stirring in a small can of cream of mushroom or cream of chicken soup. It turns the sauce richer and gives the dish that true vintage casserole feel.
Mind the salt: Dry onion soup mix can be fairly salty, so there is usually no need to add extra salt. A little black pepper at the table is plenty for most folks.
Make it a full meal: Tuck sliced potatoes, extra onion, or a few carrots around the chicken before baking if you want supper all in one dish. Be sure the vegetables are cut thin enough to become tender by the time the chicken is done.
Don’t overbake: Chicken breasts can dry out if left in the oven too long, so use a meat thermometer if you have one and pull the dish once the chicken reaches 165°F in the thickest part. A few minutes of resting time before serving helps the juices settle nicely.
