5-Ingredient Oven Chicken

Servings: 4

When you need a comforting, home-cooked dinner that requires almost zero effort, this 5-Ingredient Oven Chicken is the answer. Made with tender, thin-sliced chicken breasts smothered in a rich, savory, creamy sauce, it is the ultimate weeknight lifesaver. It comes together in one pan, bakes to perfection in under 30 minutes, and pairs beautifully with rice, mashed potatoes, or pasta.

This recipe relies on simple pantry staples to build a flavor profile that tastes like you spent hours in the kitchen. The cream of chicken soup and broth create a velvety gravy, while the garlic powder and Italian seasoning add a classic, savory depth. It is the kind of no-fuss, family-friendly meal that will quickly become a regular in your dinner rotation.

Why This Recipe Works

Thin-sliced chicken breasts are a fantastic shortcut because they cook incredibly fast and evenly, eliminating the risk of a dry, tough exterior with a raw center. Covering the pan with foil for the first half of baking traps steam, gently cooking the chicken and keeping it exceptionally moist. Removing the foil for the final stretch allows the sauce to reduce and bubble, thickening into a creamy gravy while the chicken finishes cooking to a perfect 165°F.

Ingredients

• 1 1/2 pounds raw thin-sliced chicken breasts
• 1 (10.5-ounce) can cream of chicken soup
• 1/2 cup chicken broth (or water)
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning (or dried parsley, basil, or oregano blend)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (optional)

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a glass 9×13 baking pan with a bit of cooking spray or oil so the chicken doesn’t stick.
2. Lay the raw thin-sliced chicken breasts flat in a single layer in the bottom of the glass 9×13 pan. It’s fine if the edges touch, but try not to overlap them so they cook evenly.
3. In a medium bowl, whisk together the cream of chicken soup, chicken broth (or water), garlic powder, dried Italian seasoning, salt, and black pepper until smooth and pourable.
4. Pour the soup mixture evenly over the chicken in the pan, making sure each piece is coated. Use the back of a spoon to spread it into the corners so the whole pan is covered.
5. Cover the glass pan tightly with aluminum foil to keep the chicken moist and help it cook through without drying out.
6. Bake in the preheated oven for 20–25 minutes, then carefully remove the foil (watch for steam). Check that the chicken is mostly cooked through and no longer pink on top.
7. Return the pan to the oven, uncovered, and bake for another 5–10 minutes, or until the chicken is cooked through and the sauce is bubbling around the edges. The internal temperature of the thickest piece should reach 165°F (74°C).
8. Let the chicken rest in the hot pan for about 5 minutes before serving so the juices settle and the sauce thickens slightly. Spoon the creamy sauce over the chicken when you dish it up.

Tips for the Best Results

Use thin-sliced chicken. If you can only find regular chicken breasts, you can easily butterfly them horizontally to create thinner cutlets. This ensures they cook quickly and evenly.

Watch for steam. When you remove the foil halfway through baking, be careful. The trapped steam is very hot and will rush out as soon as the foil is lifted.

Check the internal temperature. The safest way to know the chicken is done is to use a meat thermometer. Insert it into the thickest part of the chicken breast; it should read 165°F (74°C).

Let it rest. Resting the chicken for 5 minutes before serving is crucial. It allows the juices to redistribute into the meat, ensuring every bite is moist and tender, and gives the sauce a chance to thicken up.

Add a splash of brightness. If the sauce tastes a little flat, a squeeze of fresh lemon juice or a sprinkle of fresh herbs right before serving can brighten up the flavor considerably.

Storage and Serving

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a 350°F oven until warmed through. You may need to add a splash of broth or water to the sauce when reheating, as it will thicken in the fridge. Serve the chicken and sauce over fluffy white rice, mashed potatoes, egg noodles, or with crusty bread to soak up every drop of the savory gravy.

Simple, savory, and incredibly comforting, this 5-Ingredient Oven Chicken is the perfect no-fuss meal for any night of the week.