When the day has been long and supper needs to be simple, this 4-Ingredient Oven Chicken is the kind of dependable meal that earns a permanent place in the recipe box. It leans on frozen raw stuffed chicken breasts and a creamy baked sauce to make something hearty and comforting with very little fuss. This sort of oven supper reminds me of the practical casseroles and baked chicken dishes that have long been favorites across the Midwest, where a few pantry staples and a hot oven can carry a family clear through to a satisfying meal.
This chicken is especially good served over hot rice, buttered egg noodles, or mashed potatoes so none of that creamy sauce goes to waste. For vegetables, green beans, peas, roasted broccoli, or a simple side salad all fit nicely. If you want to round it out for company, a basket of warm dinner rolls and a spoonful of cranberry sauce or applesauce on the side make the plate feel a little extra special.
4-Ingredient Oven Chicken
Servings: 4
Ingredients
4 frozen raw stuffed chicken breasts
1 can condensed cream of chicken soup, about 10.5 ounces
1 cup sour cream
1/2 cup chicken broth or water
Directions
1. Preheat the oven to 375°F. Lightly grease a 9x13-inch metal baking pan if needed, then place the frozen stuffed chicken breasts in the pan in a single layer.
2. In a bowl, stir together the condensed cream of chicken soup, sour cream, and chicken broth until smooth. Pour the creamy mixture around and over the chicken breasts.
3. Cover the pan tightly with foil and bake for 50 minutes. Remove the foil and continue baking for 20 to 30 minutes more, or until the chicken is cooked through and reaches 165°F in the center. The top should be lightly browned and the sauce hot and bubbling.
4. Let the chicken rest for 5 minutes before serving. Spoon some of the warm sauce over each portion and serve with rice, noodles, or mashed potatoes.
Variations & Tips
Mushroom version: Use condensed cream of mushroom soup in place of cream of chicken for a deeper, earthier flavor that goes especially well with wild rice or buttered noodles.
Add a little color: Scatter frozen peas or small broccoli florets into the pan during the last 20 minutes of baking if you want your vegetable to cook right alongside the chicken.
Watch the temperature: Because stuffed chicken breasts can vary in size and filling, an instant-read thermometer is the safest way to know they are done. Check the center and make sure it reaches 165°F.
Keep the sauce smooth: If the sauce thickens more than you like while baking, stir in a splash of warm broth after the pan comes out of the oven to loosen it before serving.
Make it feel homemade: A little sprinkle of chopped parsley or a dusting of black pepper over the top right before serving gives this easy supper a fresher look without adding any extra work.