Oven baked 4-ingredient Chicken Canterbury is one of those old-fashioned supper recipes that feels almost too easy for how comforting and special it tastes. This casserole-style chicken dish has that classic 1970s charm, using a handful of pantry and refrigerator staples to create tender baked chicken in a rich, creamy sauce with a savory, golden finish. It is the kind of dependable recipe that works just as well for a weeknight family dinner as it does for a holiday table.
This chicken is especially good served over fluffy rice, buttered egg noodles, or mashed potatoes so nothing goes to waste when it comes to that creamy sauce. For vegetables, I like simple green beans, peas, or roasted carrots on the side, and a crisp green salad helps balance the richness. If you are setting it out for company, warm rolls or a slice of crusty bread make it feel extra welcoming.
Oven Baked 4-Ingredient Chicken Canterbury
Servings: 6
Ingredients
6 bone-in, skin-on chicken thighs
1 cup sour cream
1 packet dry onion soup mix, about 1 ounce
1 cup apricot preserves
Directions
1. Preheat the oven to 375°F and lightly grease an oval stoneware baking dish or a similar 9x13-inch baking dish.
2. In a medium bowl, stir together the sour cream, dry onion soup mix, and apricot preserves until the sauce is smooth and evenly combined.
3. Arrange the chicken thighs in the prepared baking dish in a single layer, skin side up.
4. Spoon the sauce evenly over the chicken, covering the tops well so the chicken stays moist as it bakes.
5. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and the sauce is bubbling around the edges. If you would like a little more color, switch on the broiler for 2 to 3 minutes at the end, watching closely.
6. Let the dish rest for 5 minutes before serving, then spoon the sauce over the chicken when plating.
Variations & Tips
Use chicken breasts: If your family prefers white meat, you can make this with boneless or bone-in chicken breasts. Just reduce the baking time as needed and check early so the meat stays tender.
Make it less sweet: Apricot preserves give this recipe its signature flavor, but if you want a milder sweetness, use a little less preserves and a little extra sour cream. The sauce will still bake up creamy and savory.
Easy kid-friendly version: For picky eaters, serve the chicken with plain rice or noodles and spoon a smaller amount of sauce over each portion. Sometimes keeping the sauce on the side makes this style of dish much more approachable for little ones.
Helpful baking tip: Because ovens can vary, start checking the chicken around the 45-minute mark. The safest way to know it is done is when the thickest part reaches 165°F and the juices run clear.