Oven Baked 3-Ingredient Chicken
This classic chicken recipe is one of those treasured dishes that used to be passed around on handwritten recipe cards and tucked away in kitchen recipe boxes throughout the Midwest. My mother-in-law’s version, carefully written in blue ink back in 1965 and marked with years of family meals, is a reminder of how timeless simple cooking can be. With only a handful of ingredients and very little prep, it’s the kind of dependable meal that fills the house with an irresistible aroma.
As it bakes, the chicken becomes tender and juicy while a rich onion-infused sauce develops around it, creating a flavorful glaze that coats every piece. It’s straightforward comfort food that’s stood the test of time.
Oven-Baked 3-Ingredient Chicken
Ingredients
| Ingredient | Amount |
|---|---|
| Bone-in chicken pieces (legs, thighs, or breasts with skin) | 3–4 pounds |
| Condensed cream of chicken soup | 1 (10.5-ounce) can |
| Dry onion soup mix | 1 (1-ounce) packet |
Directions
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C). Lightly grease or prepare a 9×13-inch glass baking dish.
Step 2: Arrange the Chicken
Pat the chicken dry with paper towels. Place the pieces in a single layer in the baking dish with the skin facing upward, leaving a little space between each piece.
Step 3: Mix the Sauce
In a small bowl, stir together the cream of chicken soup and dry onion soup mix until fully blended. Spread the mixture evenly over the chicken.
Step 4: Initial Bake
Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
Step 5: Finish Uncovered
Remove the foil and spoon some of the pan juices over the chicken. Return the dish to the oven and bake uncovered for an additional 25–35 minutes, or until the chicken is golden brown, the sauce is bubbling, and the internal temperature reaches 165°F (74°C).
Step 6: Optional Browning
For deeper color and extra caramelization, move the dish to a higher oven rack during the final 5–10 minutes of cooking, keeping a close eye on it.
Step 7: Rest and Serve
Allow the chicken to rest for 5–10 minutes before serving. Spoon the flavorful onion sauce from the pan over each piece for the best flavor.
