My neighbor Gloria made this for every new mother on our street for thirty years. She finally shared the recipe at her retirement party.

This Oven Baked 3-Ingredient Chicken Gloria is a masterclass in laminar poaching and lipid-emulsion sauce concentration. By combining condensed cream of chicken soup with full-fat sour cream, you create a high-viscosity “braising liquid” that shields the chicken pieces from the dry heat of the 375°F oven. As the chicken releases its natural juices, they emulsify into the sauce, while the paprika provides a vital phenolic backbone—adding a subtle earthiness and a rich, golden hue that transforms a simple cream base into a polished, velvet gravy.

 Oven Baked 3-Ingredient Chicken Gloria

Ingredients:

Step-by-Step Directions:

Step 1: The Protein Preparation: Preheat oven to 375°F. Cut the chicken into large bite-size pieces and pat them completely dry with paper towels.

Tip: Drying the chicken is a vital mechanical step. If the chicken surfaces are wet when they enter the dish, the excess water will “break” the emulsion of the cream sauce, leading to a thin, watery consistency rather than a thick, clingy gravy.

Step 2: The Sauce Emulsion: In a bowl, whisk the condensed soup, sour cream, and paprika until smooth.

Tip: The use of full-fat sour cream is a chemical necessity. The lactic acid in the sour cream acts as a gentle tenderizer for the chicken fibers, while the high fat content prevents the sauce from curdling (separating) during the long thermal exposure in the oven.

Step 3: The “Foil-Shield” Poach: Pour the sauce over the chicken and cover tightly with foil. Bake for 25 minutes.

Note: This stage is a thermal necessity; the foil creates a steam-jacket that “poaches” the chicken in its own juices, ensuring the meat remains succulent and opaque rather than stringy or dry.

Step 4: The Concentration Phase: Remove the foil and bake for another 15/20 minutes uncovered.

Note: The dish is finished when the sauce is bubbling vigorously at the edges and the top has achieved a burnished, golden-red “paprika glow.”

Step 5: The “Viscosity” Rest: Let the dish rest for 5/10 minutes before serving.

Tip: This rest is a “viscosity” necessity. Much like a starch-based gravy, the proteins and fats in the sour cream need a slight temperature drop to “re-link.” This transforms the liquid from a hot pourable sauce into a silky, spoonable coating that perfectly grips rice or noodles.