Oven Baked 3-Ingredient Creamy Chicken
Oven Baked 3-Ingredient Creamy Chicken is a creamy, comforting dinner made with tender chicken, condensed cream of chicken soup, and sour cream. It is an easy oven meal that is perfect over rice, noodles, or mashed potatoes.
Ingredients
- 2 to 2 1/2 pounds boneless, skinless chicken breasts or thighs Cut into large bite-size pieces, about 1 1/2-inch chunks
- 2 10.5-ounce cans condensed cream of chicken soup Do not add water or milk
- 1 cup full-fat sour cream Light sour cream may be used
- 1 teaspoon kosher salt Use a little less if desired
- 1/2 teaspoon black pepper
- 1 teaspoon sweet paprika Plus another little dusting for the top if desired
- 1 tablespoon neutral oil or softened butter For greasing the baking dish
- fresh parsley Chopped and optional, for serving
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13-inch glass or Pyrex baking dish with the oil or softened butter.
- Trim any obvious excess fat from the chicken, cut it into large bite-size pieces roughly 1 1/2 inches, and pat the pieces dry with paper towels.
- Spread the chicken in an even layer in the greased dish, sprinkle it with the kosher salt and black pepper, and toss lightly to distribute the seasoning.
- In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, and 1 teaspoon of sweet paprika until smooth and pale golden.
- Pour the creamy sauce over the chicken, use a spatula to spread it into the corners and coat the pieces, and sprinkle extra paprika over the top if desired.
- Cover the dish tightly with foil and bake it on the middle rack for 25 minutes.
- Carefully remove the foil, gently stir the sauce around the edges of the dish, and return the chicken to the oven uncovered.
- Bake uncovered for another 15 to 20 minutes, until the sauce is bubbling and lightly thickened and the largest chicken piece reaches at least 165°F.
- Let the chicken rest for 5 to 10 minutes, sprinkle with chopped parsley if using, and serve over rice, egg noodles, or mashed potatoes.
Notes
Cool leftovers within two hours and store them in a shallow covered container in the refrigerator for 3 to 4 days. Reheat individual portions gently in the microwave, stirring once if possible, or reheat on the stovetop over low heat. Add a splash of milk or broth if the sauce is too thick.
Nutrition
Calories: 470kcal
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