This Oven Baked 4-Ingredient Chicken Delmonico combines bone-in chicken with a creamy mushroom and onion sauce. As it bakes, the chicken juices blend into the sauce, creating a rich gravy for spooning over mashed potatoes, noodles, or rice.
What You’ll Need
- Bone-in, skin-on chicken. Use 2½–3 pounds of chicken pieces. Choose pieces of similar size where possible so they finish cooking at about the same time.
- Dry onion soup mix. One envelope adds onion flavor and seasoning to the sauce.
- Condensed cream of mushroom soup. Use one standard 10.5-ounce can, undiluted, for the gravy base.
- Sour cream. One cup adds richness and a little tang. Full-fat sour cream gives the sauce a fuller texture.
How to Make Oven Baked Chicken Delmonico
Preheat the oven to 350°F and lightly grease a deep 9×13-inch baking dish. Stir the condensed mushroom soup, sour cream, and dry onion soup mix together until evenly combined.
Pat the chicken dry and arrange it skin-side up in a single layer. Spread the sauce over the pieces, letting some settle into the spaces between them.
Bake uncovered for approximately 1 hour to 1 hour 15 minutes, spooning a little pan gravy over the chicken halfway through if desired. Check the thickest part of each large piece with a meat thermometer, avoiding the bone. The chicken should reach at least 165°F.
Tips for the Chicken and Gravy
Use a dish large enough to hold the chicken without stacking. The sauce will loosen as the chicken releases juices, so keep the condensed soup undiluted when mixing.
If the surface becomes deeply browned before the chicken is ready, loosely cover the dish with foil and continue baking. Let the finished casserole rest for 5–10 minutes, then gently stir the gravy around the chicken before serving.
The sauce-covered skin will have a soft texture, with more browning on any exposed areas. The gravy’s color will vary with the soup mix and the amount of browning during baking.
What to Serve with Chicken Delmonico
Mashed potatoes, egg noodles, and rice all pair well with the creamy gravy. Add steamed green beans, roasted carrots, or a green salad to round out the meal.
Frequently Asked Questions
Do I prepare the onion soup mix first?
Add the dry mix directly to the mushroom soup and sour cream. Stir thoroughly to distribute it throughout the sauce.
Can I use skinless chicken?
Yes. Bone-in, skinless pieces can be used with the same sauce. Check their temperature during baking to determine when they are ready.
Can I use boneless chicken?
Yes, though boneless pieces may cook considerably faster. Begin checking earlier and remove them once they reach the stated internal temperature.
Does this need extra salt?
The condensed soup and onion soup mix already provide seasoning. Taste the finished gravy before adding any optional salt or pepper.
Oven Baked 4-Ingredient Chicken Delmonico Recipe Card
Bone-in chicken baked in a creamy mushroom and onion gravy with just four main ingredients.
- Prep time — About 10 minutes
- Cook time — Approximately 1 hour to 1 hour 15 minutes
- Rest time — 5–10 minutes
- Total time — About 1 hour 15 minutes to 1 hour 35 minutes
- Servings — 6
Ingredients
- 2½–3 pounds bone-in, skin-on chicken pieces
- 1 envelope dry onion soup mix
- 1 can (10.5 ounces) condensed cream of mushroom soup, undiluted
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F. Lightly grease a deep 9×13-inch baking dish or similar casserole dish.
- In a medium bowl, stir together the condensed mushroom soup, sour cream, and dry onion soup mix until evenly combined.
- Pat the chicken dry and arrange it skin-side up in a single layer in the prepared dish.
- Spread the sauce evenly over the chicken.
- Bake uncovered for 1 hour to 1 hour 15 minutes, or until the chicken reaches at least 165°F in the thickest part without touching bone. Spoon pan gravy over the pieces halfway through if desired.
- If the top browns too quickly, loosely cover with foil while the chicken finishes cooking.
- Rest for 5–10 minutes. Serve hot with the pan gravy spooned over the chicken and your choice of potatoes, noodles, or rice.
Recipe Notes
- Use the condensed soup undiluted.
- Keep the chicken in a single layer for more even cooking.
- Check large pieces individually, as they may finish at different times.
- Prep and cooking times are estimates.