There are some dishes that seem to belong to summer just as surely as fireflies and folding lawn chairs, and this oven baked 3-ingredient chicken is one of them. It is the kind of simple, thrifty Midwestern recipe that shows up at potlucks, church suppers, and backyard cookouts because it feeds folks well and never asks much from the cook. Dorothy made it for years with the confidence of someone who knew a good thing did not need fussing, and once you taste that sweet, savory glaze baked down over tender chicken, it is easy to see why everybody kept hoping she would bring it again.
This chicken is mighty easy to serve with classic summer sides like baked beans, potato salad, corn on the cob, coleslaw, or a platter of sliced tomatoes. For a weeknight supper, I like it with buttered rice or mashed potatoes to catch every bit of the sticky glaze, plus a simple green bean or cucumber salad to round things out. If you are taking it to a cookout, it sits nicely beside burgers, hot dogs, and watermelon without stealing the whole show.
Oven Baked 3-Ingredient Chicken Pavilion
Servings: 6
Ingredients
6 boneless, skinless chicken breasts
1 cup bottled Russian dressing
1 envelope dry onion soup mix
Directions
1. Preheat the oven to 350°F. Line a 9x13-inch baking dish or rimmed baking sheet with foil for easy cleanup, and lightly coat it with cooking spray if you like.
2. Arrange the chicken breasts in a single layer in the prepared dish. Try to keep them evenly spaced so they bake at the same rate.
3. In a medium bowl, stir together the Russian dressing and dry onion soup mix until well combined. The sauce will be thick and speckled with onion bits.
4. Spoon the dressing mixture over the chicken and spread it evenly so each piece is well coated.
5. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part. The glaze should be bubbling around the edges and turning deep amber in spots.
6. Let the chicken rest for 5 minutes before serving. Spoon some of the pan glaze over each piece when you plate it up.
Variations & Tips
Use chicken thighs: If you prefer darker meat, boneless skinless chicken thighs work beautifully here and stay especially juicy. Just keep an eye on the bake time, since smaller pieces may finish a little sooner.
Don’t overbake: Chicken breasts are lean, so the best favor you can do for this recipe is to check for doneness right around the 45-minute mark. Once they hit 165°F, pull them out so they stay tender instead of turning dry.
Add a little tang: If your family likes a sharper flavor, stir in a spoonful of apple cider vinegar or a bit of yellow mustard with the dressing and soup mix. It brightens the glaze without taking away that old-fashioned potluck character.
Make it cookout-friendly: This dish can be baked ahead and kept warm, or cooled and served at room temperature on a buffet table. That is one reason recipes like this lasted for decades at summer gatherings—they are forgiving and still taste good long after the first rush through the food line.