Found this in my grandmother’s recipe box labeled ‘for company only.’ She served it at her bridge club for 40 years straight.

This Oven Baked Chicken Rothschild transforms simple chicken breasts into an incredibly rich and savory dinner using just a few basic ingredients. The combination of melted butter, tangy sour cream, and savory onion soup mix bakes right over the chicken, locking in its juices while creating a velvety, deeply flavorful pan gravy that tastes like it came from a classic French bistro.

Oven Baked 4-Ingredient Chicken Rothschild

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Heat your oven to 350°F and lightly grease an oval glass baking dish or a 9×13-inch baking pan.

2. Arrange the chicken: Place the chicken breasts in a single layer inside the prepared dish. If the breasts are unevenly thick, pound them down slightly so they cook at the same rate.

3. Mix the sauce: In a medium bowl, stir together the melted butter, sour cream, and dry onion soup mix until the mixture is completely smooth and well blended.

4. Coat the chicken: Spoon the sour cream sauce evenly over the tops of the chicken breasts, spreading it out to cover them completely. Dust the top lightly with a sprinkle of paprika for color if desired.

5. Bake until bubbling: Bake uncovered for 40 to 50 minutes. The chicken is done when the juices run clear and the internal temperature reaches 165°F in the thickest part.

6. Rest and serve: Remove the dish from the oven and let it rest for 5 minutes to let the rich onion sauce settle. Spoon the warm pan sauce generously over each chicken breast when serving.