This oven baked 3-ingredient chicken is the kind of dependable church-supper recipe that earns a permanent place in the family box. It is simple, thrifty, and full of that sweet-savory baked glaze people always seem to go back for, with tender chicken breasts turning glossy and golden right in the pan. Recipes like this became popular in society halls and fellowship kitchens because they could feed a crowd without much fuss, and they still work beautifully for a weeknight dinner at home.
Serve this chicken with mashed potatoes, buttered egg noodles, rice, or simple baked potatoes to catch all that sauce. For vegetables, green beans, corn, carrots, or a crisp side salad fit right in, and if you are taking it to a potluck, a pan of dinner rolls and a creamy casserole alongside makes it feel just like a church basement supper table.
Oven Baked 3-Ingredient Chicken Society Hall
Servings: 6
Ingredients
6 boneless, skinless chicken breasts
Directions
1. Preheat the oven to 350°F. Lightly grease a blue speckled enamel baking pan or a 9x13-inch baking dish, then arrange the chicken breasts in a single layer.
2. In a small bowl, stir together the Russian dressing and dry onion soup mix until well combined.
3. Spread the sauce mixture evenly over the chicken breasts, coating the tops well.
4. Bake uncovered for 40 to 50 minutes, or until the chicken is cooked through and the glaze is bubbling around the edges. If you like a little extra color, spoon some sauce over the top once or twice during baking.
5. Let the chicken rest for 5 minutes before serving, then spoon the pan sauce over each portion.
Variations & Tips
For a potluck pan: This recipe doubles easily for a larger crowd. Just use two baking pans so the chicken stays in a single layer and bakes evenly, which is especially helpful when you are carrying supper to a fellowship hall or family reunion.
For picky eaters: If your family likes a milder flavor, use chicken tenders instead of full breasts so there is more glaze in every bite and a softer, more familiar texture for little ones.
For extra sauce: If you want more to spoon over rice or potatoes, increase the Russian dressing to 1 1/2 cups while keeping the onion soup mix at 1 packet. That gives you a little more pan sauce without making the recipe complicated.
For even cooking: If the chicken breasts are very thick, gently pound them to a more even thickness before baking. It helps them finish at the same time and keeps the thinner ends from drying out.
Make-ahead tip: You can assemble the chicken and sauce in the baking dish a few hours ahead and refrigerate it covered. When supper time comes, uncover and bake as directed, adding a few extra minutes if the dish is cold from the refrigerator.
