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Oven Baked 4-Ingredient Chicken Versailles

A simple and delicious dish featuring tender chicken breasts topped with creamy mushroom soup and onion soup mix, perfect for any night meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts Boneless, skinless chicken thighs can be used for a juicier option.
  • 1 can condensed cream of mushroom soup (10 1/2 ounces) Can be substituted with cream of chicken or cream of celery soup.
  • 1 packet dry onion soup mix (1 ounce)
  • 1 cup dry white wine Use a dry white wine like Sauvignon Blanc or Chardonnay.

Method
 

Preparation
  1. Preheat the oven to 350°F and lightly grease a rectangular baking dish.
  2. Arrange the chicken breasts in a single layer in the baking dish.
  3. In a medium bowl, mix together the condensed cream of mushroom soup, dry onion soup mix, and dry white wine until smooth.
  4. Pour the sauce evenly over the chicken, making sure each piece is coated.
Cooking
  1. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked and the sauce is bubbling.
  2. If needed, bake a few more minutes for extra color on top.
  3. Let the dish rest for 5 minutes before serving. Spoon plenty of the mushroom gravy over each chicken breast.

Notes

For a smoother sauce, whisk the soup and wine thoroughly before adding the onion soup mix. Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm it in the oven or microwave until heated through. Experiment with spices or fresh herbs for a personal touch.