This oven baked 3-ingredient chicken riviera is exactly the kind of back-pocket dinner recipe that earns a permanent place in a busy household. It has that vintage, mid-century convenience-cooking charm so many magazine-clipped recipes were known for, but the result still feels cozy, flavorful, and satisfying today. With just a few pantry-friendly ingredients and almost no prep, it is the sort of simple summer supper that works on a weeknight yet still feels special enough to bring to the table for family.
Serve this chicken with buttered egg noodles, fluffy rice, or mashed potatoes to catch all the savory juices from the baking dish. For a lighter plate, add steamed green beans, a simple garden salad, or sliced summer tomatoes. Warm crusty bread also fits right in if you want an easy side for rounding out the meal.
Oven Baked 3-Ingredient Chicken Riviera
Servings: 4 to 6
Ingredients
2 1/2 to 3 pounds chicken pieces, bone-in, skin-on
1 packet dry Italian dressing mix
1 can condensed cream of mushroom soup
Directions
1. Preheat the oven to 350°F. Lightly grease a white oval casserole dish or a 9x13-inch baking dish.
2. In a medium bowl, stir the condensed cream of mushroom soup and dry Italian dressing mix together until evenly combined.
3. Arrange the chicken pieces in the prepared baking dish in a single layer, then spoon the soup mixture over the top and spread it lightly so the chicken is coated.
4. Bake uncovered for 50 to 65 minutes, or until the chicken is cooked through and the top is golden brown with crisp edges. If needed, spoon some of the pan sauce over the chicken during the last 15 minutes of baking for extra color and gloss.
5. Let the chicken rest for 5 minutes before serving. Spoon the sauce from the dish over the chicken when plating.
Variations & Tips
Use different chicken cuts: Drumsticks, thighs, split breasts, or a mixed package of chicken pieces all work well here. Just try to keep the pieces similar in size so they finish cooking evenly.
Add a little texture: If you like more browning, place the dish under the broiler for 1 to 2 minutes at the end, watching closely so the topping does not burn. This is an easy way to get even crispier edges.
Make it meal-prep friendly: You can mix the soup and dressing packet earlier in the day and keep it covered in the refrigerator. When dinner time rolls around, all that is left is arranging the chicken and baking it.
Try a mushroom-free version: If cream of mushroom is not your favorite, condensed cream of chicken soup can be swapped in for a slightly milder flavor while keeping the same creamy baked texture.