What You’ll Need
- Boneless, skinless chicken thighs. Use 2 pounds and arrange them in a single layer so they bake evenly.
- Dry onion soup mix. One envelope seasons the sauce and adds savory onion flavor.
- Condensed cream of chicken soup. Use one 10.5-ounce can straight from the can.
- Sour cream. Stir 1 cup into the soup until the sauce is smooth and easy to spread.
How to Bake Independence Potluck Chicken
Spread the sauce over the thighs and bake uncovered at 350°F for 40 to 50 minutes. Check the thickest part of each thigh with a food thermometer. Once the chicken reaches 165°F (74°C), let it rest for 5 minutes before spooning the pan sauce over each portion.
What to Serve with Creamy Onion Chicken
Serve the thighs over mashed potatoes, rice, or buttered egg noodles to catch the sauce. Green beans or steamed broccoli make a simple side.
4-Ingredient Oven 1970s Independence Potluck Chicken Recipe Card
Boneless chicken thighs baked in a creamy onion and sour cream sauce.
- Prep time — About 10 minutes
- Bake time — 40 to 50 minutes
- Rest time — 5 minutes
- Servings — 6
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 envelope (about 1 ounce) dry onion soup mix
- 1 can (10.5 ounces) condensed cream of chicken soup, undiluted
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch oven-safe glass baking dish, if desired.
- Arrange the chicken thighs in a single layer in the dish.
- Stir together the dry onion soup mix, condensed cream of chicken soup, and sour cream until well combined.
- Spoon the sauce over the thighs and spread it evenly to coat each piece.
- Bake uncovered for 40 to 50 minutes, until the sauce is bubbling and the thickest part of each thigh reaches 165°F (74°C).
- Let the chicken rest for 5 minutes. Spoon the pan sauce over each portion and serve warm.