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One Dish Chicken Bake Recipe
Ben Carraoli

One Dish Chicken Bake Recipe

The first time I made this One Dish Chicken Bake, I remember how the savory aroma filled my kitchen and made everyone peek in the oven for a taste. I was amazed that something so cozy and comforting could be made with such simple ingredients.
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Prep Time 15 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 1 6-ounce package chicken‑flavor stuffing mix – adds a flavorful, seasoned base that crisps up perfectly around the chicken.
  • 1 ½ cups hot water – helps rehydrate the stuffing and create that soft flavorful texture.
  • ¼ cup butter cut into pieces – using real butter enriches the stuffing with a rich, savory taste.
  • 4 skinless boneless chicken breasts – choose fresh chicken for juicier, more tender meat.
  • 1 10.5‑ounce can condensed cream of mushroom soup – this creamy component turns into a luscious sauce as it bakes.
  • ⅓ cup milk – thins out the soup so it can coat the chicken and stuffing evenly.

Method
 

  1. First, I combined the seasoning packet, hot water, and butter in a large bowl. Letting it sit a few minutes helps the crumbs absorb flavor and become perfectly moist before baking.
  2. Next, I preheated my oven to 375°F (190°C) and placed the chicken breasts in the baking dish. I mixed the condensed soup with milk, then poured this creamy sauce over the chicken. This step ensures the meat stays juicy as it cooks.
  3. Finally, I spooned portions of the prepared stuffing mix over and around the chicken, then baked the dish for about 35 minutes. When it was done, the chicken was tender and the stuffing had soaked up all the savory juices.

Notes

  • I always season the chicken breasts lightly with salt and black pepper before adding the sauce — it adds extra depth.
  • When the stuffing is slightly crunchy on top but soft inside, the texture is chef‑kiss perfect.
  • I sometimes add a tablespoon of garlic powder or onion powder to the soup mix — it boosts the savory factor big time.
  • If I’m serving guests, I garnish with fresh parsley for a bright, fresh finish.