This oven-cooked chicken has a delicious cream sauce that is perfect over cooked rice.
Course Main Course
Cuisine American
Keyword Chicken, Main Dish
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 4people
Calories 339kcal
Ingredients
4chicken breastsboneless & skinless
1tsp.salt
½tsp.black pepper
1 ½tbsp.paprika
1cancream of mushroom soup
1cupsour cream
1cupfrench fried onions
Instructions
Preheat oven to 350°F.
Pat dry chicken breasts and place them in a 9 x 13-inch baking pan.
In a small bowl, mix together the salt, pepper, & paprika.
Sprinkle and generously coat the chicken breasts with the paprika mixture, using all of the seasonings.
Cut up the butter into thin slices and place slices over the seasoned chicken.
Bake in the oven for 45 minutes, checking periodically to remove the chicken when it is almost cooked. I prefer to remove chicken when it is at around 160° at its greatest thickness.
Remove the pan from the oven and place the chicken breasts on a separate plate.
To the pan, with drippings, add the cream of mushroom soup and sour cream. Mix thoroughly until a consistent mixture.
Place chicken back in pan coating each breast in sour cream mixture.
Top with french-fried onions.
Return pan to oven and bake for 20 minutes more, or until chicken is cooked through and the onions are slightly browned.
Serve over cooked rice.
Notes
If you have not made your own cream of mushroom soup cubes, I highly recommend you use them in this recipe. In a pinch, you can use store-bought cream of mushroom soup.