There are some recipes that stay around because they are fussy and impressive, and then there are the ones that stay because they flat-out work every single time. This oven baked 3-ingredient chicken gentry belongs in that second camp, the kind of dependable supper that feels right at home on a holiday table or a plain Wednesday night. It has that old-fashioned, Midwestern potluck spirit to it too: simple pantry ingredients, hardly any prep, and a sweet-savory glaze that bakes down into something sticky, glossy, and mighty hard to quit picking at straight from the pan.
Serve this chicken with baked beans, buttered corn, coleslaw, potato salad, or a big platter of sliced tomatoes when they are in season. For a Fourth of July spread, I like to set it beside deviled eggs and a simple fruit salad, with iced tea or lemonade for the table. The rich glaze also goes nicely with plain rice, mashed potatoes, or egg noodles to catch every bit of the sauce.
Oven Baked 3-Ingredient Chicken Gentry
Servings: 6
Ingredients
6 boneless, skinless chicken breast halves
1 cup Russian dressing
1 envelope dry onion soup mix
Directions
1. Heat the oven to 350°F. Line a rimmed baking sheet or a 9x13-inch baking dish with foil for easier cleanup, and lightly grease it if you like.
2. Arrange the chicken breasts in a single layer in the prepared pan. In a small bowl, stir together the Russian dressing and dry onion soup mix until well combined.
3. Spoon the dressing mixture evenly over the chicken, turning the pieces once if needed so they are well coated.
4. Bake uncovered for 35 to 45 minutes, or until the chicken is cooked through and the glaze is bubbling, glossy, and lightly caramelized around the edges. If the pieces are especially thick, give them a few extra minutes.
5. Let the chicken rest for 5 minutes before serving. Spoon any pan glaze over the top and serve hot.
Variations & Tips
Use chicken thighs: If you prefer darker meat, boneless or bone-in chicken thighs work beautifully here. They stay especially juicy and take well to the sweet oniony glaze. Just adjust the baking time until they are fully cooked.
Make it ahead: You can mix the dressing and soup mix and coat the chicken a few hours ahead of time, then cover and refrigerate until ready to bake. That makes this a mighty handy dish for holidays and family gatherings.
Watch the bake time: Chicken breasts can dry out if left too long in the oven, so start checking the smaller pieces early. You want the meat tender and the sauce caramelized, not scorched.
Try a little extra color: If you like more browning, pop the pan under the broiler for 1 to 2 minutes at the end, keeping a close eye on it. The glaze can go from perfect to too dark in a hurry because of the sugars in the dressing.
Stretch the sauce: If you want more glaze for spooning over rice or potatoes, add a few extra spoonfuls of Russian dressing before baking. It is a simple trick, but it makes the whole supper feel a little more generous.