3 Ingredient Saturday Chicken
3 Ingredient Saturday Chicken
Ingredients
- 1 1/2 pounds chicken breast
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon onion powder, or to taste
- 1/2 teaspoon paprika, or to taste
- 1 can cream of mushroom soup, (10.5 ounce)
- 1 cup heavy cream
Instructions
- 1
Preheat your oven to 375°F. Place the chicken breasts into a large mixing bowl.
⏱️ 5 min•🌡️ 375
- 2
Season the chicken breast generously with salt, black pepper, garlic powder, onion powder, and paprika. Use your hands to mix the seasonings thoroughly into the chicken, ensuring each piece is well-coated.
⏱️ 5 min
- 3
Transfer the seasoned chicken breast into a 9x13 inch baking dish.
⏱️ 1 min
- 4
Pour the can of cream of mushroom soup and the heavy cream into the baking dish, alongside the chicken. Mix the soup and cream together in the dish until combined, then spread the mixture evenly over the chicken breasts.
⏱️ 2 min
- 5
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min
- 6
Bake the covered dish in the preheated oven for 30 to 40 minutes, or until the chicken is mostly cooked through.
⏱️ 35 min•🌡️ 375
- 7
Carefully remove the foil from the baking dish. Return the uncovered dish to the oven and continue to bake for another 10 to 15 minutes, or until the chicken is fully cooked and the sauce is bubbly.
⏱️ 12 min•🌡️ 375
- 8
Remove the chicken from the oven. Using two forks, shred the cooked chicken directly in the baking dish. Mix the shredded chicken back into the creamy sauce to combine.
⏱️ 5 min
- 9
Serve the 3 Ingredient Saturday Chicken hot, over your choice of mashed potatoes, rice, or steamed broccoli.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
3 Ingredient Saturday Chicken
- 1 1/2 pounds chicken breast
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon onion powder, or to taste
- 1/2 teaspoon paprika, or to taste
- 1 can cream of mushroom soup, (10.5 ounce)
- 1 cup heavy cream
Instructions
- 1
Preheat your oven to 375°F. Place the chicken breasts into a large mixing bowl.
⏱️ 5 min•🌡️ 375 - 2
Season the chicken breast generously with salt, black pepper, garlic powder, onion powder, and paprika. Use your hands to mix the seasonings thoroughly into the chicken, ensuring each piece is well-coated.
⏱️ 5 min - 3
Transfer the seasoned chicken breast into a 9x13 inch baking dish.
⏱️ 1 min - 4
Pour the can of cream of mushroom soup and the heavy cream into the baking dish, alongside the chicken. Mix the soup and cream together in the dish until combined, then spread the mixture evenly over the chicken breasts.
⏱️ 2 min - 5
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min - 6
Bake the covered dish in the preheated oven for 30 to 40 minutes, or until the chicken is mostly cooked through.
⏱️ 35 min•🌡️ 375 - 7
Carefully remove the foil from the baking dish. Return the uncovered dish to the oven and continue to bake for another 10 to 15 minutes, or until the chicken is fully cooked and the sauce is bubbly.
⏱️ 12 min•🌡️ 375 - 8
Remove the chicken from the oven. Using two forks, shred the cooked chicken directly in the baking dish. Mix the shredded chicken back into the creamy sauce to combine.
⏱️ 5 min - 9
Serve the 3 Ingredient Saturday Chicken hot, over your choice of mashed potatoes, rice, or steamed broccoli.
⏱️ 4 min