This is the kind of five-ingredient supper I lean on when the day’s gotten away from me but I still want something that feels like a Sunday meal. It reminds me of the casseroles my mother used to slide into the oven on busy farm nights—simple things where you just toss everything into one baking dish and let the heat do the work. Here, boneless chicken thighs cozy up with mushrooms and red bell pepper under a blanket of creamy ranch-style sauce, and it all bakes together into a dish that has folks reaching for seconds before you’ve even sat down.
I like to spoon this chicken, mushrooms, and peppers over a bed of hot buttered egg noodles or fluffy mashed potatoes so all those pan juices have somewhere to go. Steamed green beans or a simple side salad with a tangy vinaigrette balance the richness nicely. A pan of warm dinner rolls or a loaf of crusty bread is handy for sopping up the sauce, and if you’re feeding a crowd, a bowl of applesauce or a quick coleslaw turns it into a full Midwestern-style supper.
5-Ingredient Oven Chicken with Mushrooms and Red Bell PepperServings: 4
Ingredients
2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
8 ounces fresh mushrooms, sliced
1 large red bell pepper, seeded and diced
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet ranch seasoning mix
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish.
Scatter the bite-size pieces of raw boneless chicken thighs evenly in the bottom of the baking dish.
Sprinkle the sliced mushrooms and diced red bell pepper over and around the chicken so everything is fairly evenly distributed.
In a medium bowl, stir together the condensed cream of mushroom soup and the ranch seasoning mix until smooth and well combined. (Do not dilute the soup.)
Spoon the soup-and-ranch mixture over the chicken and vegetables, then use the back of the spoon to gently spread it so most of the chicken pieces are lightly coated. It doesn’t have to be perfect; it will melt and spread as it bakes.
Cover the baking dish tightly with foil and place it on the center rack of the preheated oven.
Bake, covered, for 25 minutes. Carefully remove the foil, then continue baking, uncovered, for another 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the sauce is bubbling around the edges.
Let the dish rest for 5–10 minutes so the sauce thickens slightly. Give everything a gentle stir in the pan, then taste and add a pinch of salt or black pepper if needed before serving hot.
Variations & Tips
You can swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you keep in your pantry; the flavor will change slightly but the method stays the same. If your family likes a little color and sweetness, toss in some sliced carrots or a handful of frozen peas during the last 10 minutes of baking (that would add more than five ingredients, but it’s an easy stretch when you want extra vegetables). For a cheesier version, sprinkle 1 cup of shredded cheddar or mozzarella over the top for the last 10 minutes of baking so it melts and browns lightly. You can also use chicken breast pieces instead of thighs, but check for doneness a bit earlier, as they can dry out if overcooked. If you’d rather cut back on salt, choose a low-sodium condensed soup and use about half the ranch packet, then adjust seasoning at the end. For a little heat, add a pinch of red pepper flakes to the soup mixture. Food safety tips: Always start with raw chicken that has been kept refrigerated at or below 40°F (4°C) and cook until the thickest pieces reach 165°F (74°C) when checked with a meat thermometer. Keep raw chicken and its juices away from ready-to-eat foods, and wash your hands, cutting board, and knife thoroughly with hot, soapy water after handling the raw meat. If you’re using pre-sliced mushrooms from the store, rinse them quickly and pat dry just before adding. Leftovers should be cooled and refrigerated within 2 hours and eaten within 3–4 days, or frozen for longer storage.
