There are some supper recipes that earn their place by being dependable, and this old-fashioned chicken Parisian is one of them. It’s the kind of casserole-style dish Midwestern home cooks have leaned on for decades: a few pantry staples, a baking dish, and enough rich, savory flavor to make folks think you fussed far more than you did. With just three main ingredients, it bakes up tender and comforting, with a creamy sauce that feels right at home on a family table any night of the week.
This chicken is especially good served over hot rice, buttered egg noodles, or mashed potatoes so not a drop of that creamy sauce goes to waste. A simple green bean, buttered peas, or a crisp lettuce salad on the side balances the richness nicely, and if you’re feeding company, a warm pan of rolls makes the whole meal feel a little extra special.
Oven Baked 3-Ingredient Chicken Parisian
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
1 (10.5-ounce) can condensed cream of chicken soup
1 cup sour cream
Directions
1. Preheat your oven to 350°F and lightly grease a vintage ceramic baking dish or any 9x13-inch baking dish.
2. Arrange the chicken breasts in the baking dish in a single layer.
3. In a bowl, stir together the condensed cream of chicken soup and sour cream until smooth, then spread the mixture evenly over the chicken.
4. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the sauce is hot and bubbling around the edges.
5. Let the dish rest for 5 minutes before serving so the sauce can settle just a bit.
Variations & Tips
Add a little seasoning: If you don’t mind stepping beyond the three-ingredient spirit, a sprinkle of black pepper, garlic powder, or a little dried parsley wakes the sauce up nicely without changing the character of the dish.
Use chicken thighs: Boneless, skinless thighs work beautifully here and often stay even more tender through baking. Just be sure they reach a safe internal temperature before serving.
Thin large chicken breasts: If your chicken breasts are especially thick, give them a light pounding so they cook more evenly and stay tender instead of drying out on the outside before the center is done.
Make it a meal: Tuck cooked rice or egg noodles onto the plate first, then spoon that creamy sauce over everything. It stretches the dish a bit and turns a simple baked supper into pure comfort food.
Check for doneness: Ovens and baking dishes can vary, so the most reliable way to tell when it’s ready is to use a thermometer. Chicken should reach 165°F in the thickest part.