My father-in-law requests this every Father's Day. Simple ingredients but tastes like you spent all day cooking.

Every Father’s Day, my son-in-law calls to make sure I’m still making this oven baked 3-ingredient chicken continental for his dad. It’s the kind of dish that looks like you fussed with it all afternoon, but it’s really just good, honest Midwestern pantry cooking: tender baked chicken under a creamy mushroom sauce that bubbles up golden around the edges.

Dishes like this were common at church suppers and family reunions when I was young—simple ingredients, a long, slow bake, and the kind of comforting aroma that fills the whole house and brings everyone to the table.

I like to serve this creamy chicken over a bed of fluffy mashed potatoes or buttered egg noodles so every bit of that mushroom sauce has somewhere to go. Steamed green beans or peas, a simple tossed salad, or even buttered corn on the cob all fit right in with the old-fashioned, stick-to-your-ribs feeling of the dish.

A pan of warm dinner rolls or sliced bakery bread is handy for sopping up the last spoonfuls of sauce, and a light dessert—fresh berries or a simple gelatin salad—keeps the meal from feeling too heavy.

Oven Baked 3-Ingredient Chicken Continental

Servings: 6

Ingredients

2 to 2 1/2 pounds boneless skinless chicken breasts (about 4 to 6 medium pieces)
2 cans (10.5 ounces each) condensed cream of mushroom soup
1 cup sour cream (full-fat or light)
Optional for pan prep: 1 teaspoon butter or cooking spray for greasing the dish
Optional for serving: salt and black pepper to taste

Directions

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish with a little butter or cooking spray so the chicken doesn’t stick and the sauce browns nicely at the edges.

Pat the chicken breasts dry with paper towels so they bake up tender instead of watery. If any pieces are very thick on one end, gently pound them or slice them in half horizontally so they’re all about the same thickness. Lay the chicken in a single layer in the prepared baking dish, leaving a little space between pieces if you can.

In a medium bowl, stir together the condensed cream of mushroom soup and the sour cream until the mixture is completely smooth and blended. It will be thick—that’s what you want, as it will loosen and turn into a silky sauce in the oven.

Spoon the mushroom-sour cream mixture evenly over the chicken, then use the back of the spoon to spread it so every piece is fully covered. Try not to leave any chicken exposed so it stays moist and tender during baking.

Cover the baking dish tightly with aluminum foil. Place the dish on the center rack of the preheated oven and bake for 35 minutes. This covered time lets the chicken gently poach in the sauce and stay juicy.

After 35 minutes, carefully remove the foil (watch out for the hot steam). Return the uncovered dish to the oven and continue baking for another 20 to 30 minutes, or until the sauce is bubbling around the edges and starting to turn a light golden brown on top. The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part and the juices run clear.

Once done, remove the dish from the oven and let the chicken rest in the hot sauce for about 5 to 10 minutes. This short rest helps the juices settle so the meat stays moist when you cut into it. Gently stir the sauce around the edges and spoon some over the top of each piece to show off the creamy mushroom blanket.

To serve, use a serving fork or spatula to lift out the chicken breasts and place them on plates or over mashed potatoes, rice, or egg noodles. Spoon plenty of the hot mushroom sauce over each serving. Taste the sauce and add a little salt and black pepper at the table if desired.


Variations & Tips

For a little extra flavor without adding to the ingredient list, you can season the chicken lightly with salt and pepper before baking, or simply let everyone season at the table. If you’d like mushrooms in every bite, stir in 1 cup of sliced fresh mushrooms with the soup and sour cream mixture before spreading it over the chicken. A sprinkle of paprika or dried parsley over the top before baking gives it a pretty color, and a handful of shredded Swiss, mozzarella, or Parmesan cheese during the last 10 minutes of baking will make the top even more golden and bubbly.

If you prefer dark meat, boneless skinless chicken thighs work beautifully; just trim extra fat and bake until they reach 175°F for the most tender texture. You can also make this ahead: assemble the dish, cover, and refrigerate up to 24 hours, then add 5 to 10 extra minutes to the covered baking time since it will be starting cold.

For food safety, always use a clean cutting board and knife for the chicken, wash your hands and surfaces thoroughly after handling raw poultry, and check that the internal temperature of the chicken reaches at least 165°F (74°C) before serving. Refrigerate leftovers within 2 hours, store tightly covered, and reheat thoroughly until hot and steaming before eating.