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 Chicken Gloria is a magnificent, ultra-creamy, and wonderfully nostalgic comfort classic that transforms simple convenience staples into an elite, velvety dinner masterpiece. By gently baking tender chicken chunks directly inside a rich, tangy matrix of condensed cream of chicken soup and full-fat sour cream, you construct a flawless balance of savory depth and silky smoothness. Requiring absolutely zero pre-searing and utilizing the chicken’s natural juices to perfectly hydrate the sauce under a beautiful canopy of sweet paprika, it delivers premium, crowd-pleasing results with absolute minimal active kitchen tracking.

 Oven Baked 3-Ingredient Chicken Gloria

Ingredients:

Step-by-Step Directions:

Step 1: Prep the Thermal and Pan Environment: Preheat your oven to 375°F (190°C). Lightly coat the interior floor and walls of a 9×13-inch rectangular glass baking dish with your oil or softened butter to prevent sticking and ensure effortless cleanup later.

Step 2: Fabricate and Season the Protein Base: Trim any excess fat from your 2 to 2 1/2 pounds of chicken breasts or thighs, then cut them into uniform 1 1/2-inch chunks. Pat the pieces completely dry with paper towels. Spread the chicken chunks in an even layer across the bottom of your greased dish, and toss lightly with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper until evenly coated.

Step 3: Whisk the Cream Matrix: In a medium mixing bowl, vigorously whisk together your 2 cans of condensed cream of chicken soup, 1 cup of full-fat sour cream, and 1 teaspoon of sweet paprika until the mixture is completely smooth, unified, and a pale golden hue.

Tip: Do not add any extra water, milk, or broth to this sauce! The raw chicken will naturally release its own savory juices as it heats up in the oven, thinning the thick cream matrix into a perfectly balanced, velvety gravy.

Step 4: Blanket and Sealed Poach: Pour the smooth cream mixture evenly over the seasoned chicken pieces, using a spatula to guide the sauce into the corners so every chunk is fully submerged. Dust a light pinch of extra paprika across the top surface for color. Cover the dish tightly with a sheet of aluminum foil and bake on the middle rack for 25 / minutes to gently poach the chicken and keep it ultra-tender.

Step 5: Uncover and Blister: Carefully peel back the hot foil (mind the steam). Give the sauce a gentle stir around the edges of the glass to keep it silky and cohesive. Return the dish to the oven completely uncovered and bake for another 15 / to 20 / minutes, or until the chicken is cooked through, the sauce bubbles vigorously, and the top develops a rich, golden hue with hints of paprika.

• The Doneness Metric: The chicken is perfectly executed when an instant-read thermometer inserted into a thick piece registers at least 165°F (74°C).

Step 6: The Vital Sauce-Setting Rest: Pull the bubbling dish from the oven and let it stand completely undisturbed on your counter for 5 / to 10 / minutes before serving.

Note: Do not scoop into this dish the exact second it exits the oven heat! This brief resting window allows the bubbling fats and dairy proteins to settle and cool slightly, thickening the hot cream into a luxurious, clingy gravy. Garnish with fresh chopped parsley if desired, and ladle generously over your side of choice.