This oven baked 4-ingredient chicken Versailles supreme is one of those simple, dependable dishes that feels a little dressy without asking much from the cook. Tender chicken breasts bake in a rich, creamy sauce with mushrooms and herbs, creating the kind of comforting main course that tastes like it came from a special family recipe box. It is a wonderful choice for Sunday dinner, holiday guests, or any night when you want something elegant with very little fuss.
Serve this chicken over buttered egg noodles, fluffy rice, or mashed potatoes so none of that sauce goes to waste. A green vegetable like steamed asparagus, green beans, or a crisp salad balances the richness nicely, and warm dinner rolls make it feel especially company-worthy.
Oven Baked 4-Ingredient Chicken Versailles Supreme
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
1 can condensed cream of mushroom soup, undiluted
1 cup sour cream
1 packet dry onion soup mix
Directions
1. Preheat the oven to 350°F and lightly grease a rectangular glass baking dish.
2. Arrange the chicken breasts in the prepared baking dish in a single layer.
3. In a medium bowl, stir together the cream of mushroom soup, sour cream, and dry onion soup mix until smooth and well combined.
4. Spoon the sauce evenly over the chicken breasts, covering them well.
5. Bake uncovered for 40 to 50 minutes, or until the chicken is cooked through and the sauce is hot and bubbling around the edges.
6. Let the dish rest for 5 minutes before serving, then spoon the sauce over each portion.
Variations & Tips
For extra flavor: If you have a few more minutes, brown the chicken breasts in a skillet for 2 to 3 minutes per side before baking. It is not required, but it adds a little more color and a deeper savory flavor.
For picky eaters: If mushroom pieces are a hard sell at your table, use a very smooth condensed soup or whisk the sauce thoroughly so the texture is more uniform. Serving it over noodles also helps make the dish feel extra cozy and familiar.
To keep the chicken tender: If your chicken breasts are especially large, consider slicing them in half lengthwise for more even cooking. That helps prevent the edges from drying out before the centers are done.
Make-ahead tip: Assemble the dish a few hours ahead, cover, and refrigerate until you are ready to bake. You may need to add 5 to 10 extra minutes to the baking time if it goes into the oven cold.
Easy additions: A handful of sliced mushrooms, a light sprinkle of paprika, or a little chopped parsley on top can make the finished casserole look even more special for guests without changing the recipe's easy nature.