Description
3-Ingredient Church Supper Chicken is a simple, comforting, and budget-friendly dinner made with just a few pantry staples. This easy chicken recipe is inspired by the kind of hearty, no-fuss meal that is perfect for family gatherings, church suppers, potlucks, and busy weeknights. Tender chicken is coated in a creamy, savory sauce and baked until juicy and flavorful. The minimal ingredient list makes this recipe especially convenient when you want a satisfying homemade meal without making a long grocery list. The creamy sauce pairs beautifully with mashed potatoes, rice, egg noodles, or roasted vegetables because it creates plenty of flavorful sauce to spoon over the side dishes. For the best result, use similarly sized chicken pieces so they cook evenly. You can also add optional seasonings such as black pepper, garlic powder, paprika, or fresh parsley if you are not strictly limiting the recipe to three ingredients. This is an excellent recipe to keep on hand for those evenings when you want something warm, filling, and easy with very little preparation.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 can (10.5 ounces) cream of chicken soup
- 1 packet dry Italian seasoning mix
Optional Garnish
- Fresh parsley, chopped
- Freshly cracked black pepper
Step-by-step instructions
1. Preheat the oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of oil.
2. Prepare the chicken
Pat the chicken breasts dry with paper towels. If the breasts are very thick, gently pound them to a more even thickness. This helps the chicken cook evenly and prevents thinner portions from becoming dry before the thicker portions are fully cooked.
3. Make the creamy sauce
Add the cream of chicken soup to a bowl and sprinkle in the dry Italian seasoning mix. Stir thoroughly until the seasoning is evenly distributed throughout the soup. The mixture will create a rich, savory coating for the chicken as it bakes.
4. Arrange the chicken
Place the chicken breasts in the prepared baking dish in a single layer. Try not to overlap the pieces because this can cause uneven cooking.
5. Add the sauce
Spoon the creamy soup mixture over the chicken breasts. Spread it evenly so that each piece is generously coated. The sauce will become thinner as the chicken releases moisture during baking and will create a flavorful gravy.
6. Cover and bake
Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for approximately 30 minutes.
7. Continue cooking
Remove the foil and continue baking for approximately 10–20 minutes, depending on the thickness of the chicken breasts. The chicken should reach an internal temperature of 165°F (74°C) in the thickest part.
8. Rest the chicken
Remove the dish from the oven and let the chicken rest for approximately 5 minutes. This allows the juices to redistribute and helps keep the chicken tender.
9. Serve
Spoon some of the creamy Italian-seasoned sauce over each chicken breast. Serve immediately with mashed potatoes, rice, egg noodles, green beans, broccoli, or roasted vegetables.
Tips & notes
- Chicken breasts vary greatly in size, so use an instant-read thermometer rather than relying only on cooking time.
- The safe minimum internal temperature for chicken is 165°F (74°C).
- If your chicken breasts are very thick, slicing them horizontally into thinner cutlets can reduce cooking time.
- Do not add extra salt before tasting because canned soup and Italian seasoning mix can already contain a significant amount of sodium.
- For juicier chicken, avoid overcooking once the chicken reaches the safe temperature.
- Covering the dish during the first part of baking helps keep the chicken moist.
- For a richer presentation, garnish with fresh parsley immediately before serving.
- Mashed potatoes are especially good with this recipe because they soak up the creamy sauce.
- You can also serve it over white rice, brown rice, egg noodles, or mashed cauliflower.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently with a spoonful of broth or milk if the sauce becomes too thick.
Q&A
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work very well and tend to stay especially juicy. Cooking time may vary depending on their size.
Can I use a different cream soup?
Yes. Cream of mushroom or cream of celery soup can be used, although the flavor will be slightly different.
Can I make this in a slow cooker?
Yes, but the cooking method will need to be adjusted. Place the chicken in the slow cooker, cover with the soup and seasoning mixture, and cook until the chicken reaches 165°F (74°C) internally. Avoid overcooking.
Can I add vegetables?
Absolutely. Green beans, broccoli, mushrooms, carrots, or peas can be served alongside the chicken or added to the baking dish. Keep in mind that additional ingredients mean the recipe is no longer strictly three ingredients.
How do I know when the chicken is done?
The most reliable method is checking the thickest part of the chicken with an instant-read thermometer. It should reach 165°F (74°C).
Can I prepare this ahead of time?
Yes. Assemble the chicken and sauce, cover, and refrigerate for a short period before baking. If the dish is very cold when it goes into the oven, allow additional cooking time and verify the chicken temperature before serving.
Servings & nutrition
Servings: 4
Calories: Approximately 330 per serving
Protein: Approximately 43g
Carbohydrates: Approximately 10g
Fat: Approximately 12g
Fiber: Approximately 1g
Sugar: Approximately 2g
Nutrition information is approximate and will vary depending on the size of the chicken breasts and the specific cream soup and Italian seasoning mix used.