This 3-Ingredient Chicken Plantation (frequently known as Russian Onion Chicken) is a retro comfort-food classic that delivers a surprising depth of sweet, savory, and tangy flavors with absolute minimal effort. By baking lean chicken breasts in a simple glaze of zesty Russian dressing and robust dry onion soup mix, the meat stays incredibly juicy while the sauce caramelizes into a rich, bronzed coating. It is an ideal, foolproof choice for busy weeknights when you want a warm, satisfying dinner on the table.
Ingredients:
| Ingredient |
Quantity |
| Boneless, skinless chicken breasts |
6 / pieces |
| Bottled Russian dressing |
1 / cup |
| Dry onion soup mix |
1 / packet |
Step-by-Step Directions:
Phase 1: Station Setup and Assembly
1.Oven and Dish Prep: 5 min.
Preheat your oven to 350°F (175°C). Lightly grease a blue speckled enamel casserole dish or a standard 9×13-inch baking dish with nonstick cooking spray or a small splash of oil to prevent the sauce from sticking.
2.Arrange and Blend: 5 min.
Pat your 6 boneless, skinless chicken breasts dry with paper towels and arrange them in a single, even layer across the bottom of your prepared baking dish. In a small mixing bowl, stir together the 1 cup of bottled Russian dressing and 1 packet of dry onion soup mix until the savory onion flakes are well blended into the dressing.
Phase 2: Coating and Baking
1.Coat the Chicken: 3 min.
Spoon your blended savory sauce evenly over each chicken breast. If necessary, turn the chicken pieces over once to ensure the undersides are lightly wet, finishing with the majority of the thick onion glaze slathered securely on the top surfaces.
2.Bake Until Bronzed: 45 to 55 minutes.
Slide the baking dish uncovered into the center of your preheated oven. Bake for 45 to 55 minutes. You’ll know it is ready when the internal temperature of the thickest chicken breast registers 165°F (74°C) on a meat thermometer and the top glaze is beautifully bronzed and bubbling around the edges.
3.Baste and Rest: 2 min.
Remove the casserole dish from the oven. Using a large spoon, carefully tilt the pan and scoop up some of the hot, concentrated sauce pooling at the bottom, drizzling it right back over the tops of the chicken breasts. Let the meat rest for 5 minutes to lock in juices, then serve hot over a bed of fluffy white rice or mashed potatoes.
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