Oven Baked 3-Ingredient Chicken

This humble little dish is one of those gems that once lived on handwritten recipe cards tucked inside metal boxes across the Midwest. My mother-in-law’s card, dated 1965 in her tidy blue ink with a few splatters from Sunday suppers, is proof of its staying power. It’s the kind of recipe a farm wife could pull together after church—three pantry staples, no fuss, and a fragrance that fills the whole house.

The chicken emerges golden and tender, bathed in a savory onion glaze that bastes itself as it cooks. It’s comfort food at its most reliable—simple, hearty, and just plain good.

Oven-Baked 3-Ingredient Chicken

Ingredients

Directions

1. Preheat oven to 350°F (175°C). Set out a 9×13-inch glass baking dish.
2. Pat chicken dry with paper towels. Arrange in a single layer, skin side up, leaving space between pieces.
3. In a bowl, mix cream of chicken soup with onion soup mix until combined. Spread evenly over chicken.
4. Cover tightly with foil and bake for 45 minutes.
5. Remove foil, baste chicken with pan juices, and return to oven uncovered. Bake 25–35 minutes more, until chicken is golden, glaze is bubbling, and internal temperature reaches 165°F (74°C).
6. For extra browning, move dish up one rack for the last 5–10 minutes, watching closely.
7. Let rest 5–10 minutes before serving. Spoon the caramelized glaze over each piece.