Oven Baked 4-Ingredient Chicken Fairmont
The Blue Pan Evening: Chicken Fairmont and That Brown Gravy is an easy, comforting oven dinner made with chicken breasts, onion soup mix, cream of mushroom soup, and water. It bakes into tender chicken with rich brown gravy that is perfect over mashed potatoes, rice, or buttered egg noodles.
Ingredients
- 4 boneless, skinless chicken breast halves
- 1 packet dry onion soup mix whatever brand is in the cupboard is fine
- 1 can condensed cream of mushroom soup do not dilute before mixing
- 1 cup water tap water is fine
Instructions
- Heat the oven to 350°F and lightly grease a medium baking dish.
- Arrange the chicken breast halves in one layer in the prepared dish, making sure not to stack them; if the breasts are especially thick, slice them horizontally or pound them gently so they cook evenly.
- In a bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and water until smooth or mostly smooth, making sure the onion soup mix is stirred through.
- Pour the soup mixture evenly over the chicken so every piece gets a good coating.
- Cover the pan tightly with foil and bake for 45 minutes, then remove the foil and bake for another 15 to 20 minutes, until the chicken is cooked through and the gravy is bubbling with a little browning around the edges.
- Let the dish rest for 5 minutes before serving, then spoon plenty of gravy over each piece of chicken and serve with mashed potatoes, rice, or buttered noodles.
Notes
Store leftovers in an airtight container with plenty of gravy around the chicken to help keep it from drying out. Refrigerate for a few days and reheat gently in a covered dish in the microwave, spooning gravy over the top once or twice, or warm covered in a low oven until hot.
Nutrition
Calories: 330kcal
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