This 3-ingredient oven baked springtime chicken is the kind of weeknight recipe I lean on when life is busy but I still want something that feels fresh and seasonal. Raw chicken tenderloins go straight into the casserole dish with just two everyday ingredients: a bright, lemony sour cream mixture and a handful of frozen peas. The result is tender, saucy chicken with pops of green that taste like spring, without a sink full of dishes or a long ingredient list.
Serve these creamy, lemony chicken tenderloins over steamed white rice, buttered egg noodles, or mashed potatoes to soak up the sauce. A simple green salad with a light vinaigrette or some roasted asparagus or green beans keeps the meal feeling fresh and springlike. A crusty baguette on the side is lovely for mopping up any extra juices in the casserole dish.
3-Ingredient Oven Baked Springtime ChickenServings: 4
Ingredients
1 1/2 pounds raw chicken tenderloins
1 1/2 cups full-fat sour cream
1 cup frozen green peas (no need to thaw)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a medium ceramic casserole dish with a bit of oil or cooking spray to prevent sticking.
Arrange the raw chicken tenderloins in a single layer in the bottom of the casserole dish. It’s fine if they touch slightly, but avoid stacking.
In a medium bowl, stir together the sour cream and frozen peas until the peas are evenly distributed and the mixture looks chunky and creamy.
Spoon the sour cream and pea mixture directly over and around the chicken tenderloins in the casserole dish, spreading it so the chicken is mostly covered and the peas are nestled in between.
Place the casserole dish on the middle rack of the preheated oven and bake, uncovered, for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sour cream mixture will look thick and slightly bubbly around the edges.
Remove the dish from the oven and let the chicken rest for 5 minutes so the juices settle and the sauce thickens slightly. Taste the sauce and add a pinch of salt and pepper at the table if you like, then serve the chicken tenderloins with plenty of the creamy pea mixture spooned over the top.
Variations & Tips
For extra brightness, stir 1–2 tablespoons of fresh lemon juice and a teaspoon of finely grated lemon zest into the sour cream before mixing in the peas. If you enjoy herbs, fold in a tablespoon of chopped fresh dill, parsley, or chives to give the dish even more spring character. You can also swap the sour cream for plain Greek yogurt for a tangier, slightly lighter version; just watch closely near the end of baking to avoid over-reducing the sauce. If peas aren’t a favorite, try using frozen mixed vegetables or frozen asparagus cuts instead, keeping the total amount to about 1 cup so the sauce stays creamy. For a bit of texture, sprinkle a few tablespoons of plain breadcrumbs or crushed butter crackers over the top during the last 5–10 minutes of baking to create a light, golden crust.
