Dump-and-Bake Boneless Skinless Chicken Thighs
A simple 4-ingredient chicken dinner: put everything into a 9×13-inch baking dish, bake, and serve. The chicken comes out juicy with a flavorful creamy sauce.
Ingredients
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1½–2 lb (700–900 g) boneless, skinless chicken thighs
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1 can (10.5 oz / 298 g) condensed cream of chicken soup
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1 packet (about 1 oz / 28 g) dry onion soup mix
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1 cup shredded mozzarella or cheddar cheese
Directions
1. Prepare the Dish
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Add Everything
Place the raw chicken thighs in a single layer in the dish.
Spread the cream of chicken soup over the chicken, then sprinkle the dry onion soup mix evenly over everything.
3. Bake
Cover the dish tightly with foil and bake for approximately 30–40 minutes. Remove the foil and sprinkle the shredded cheese over the top.
Continue baking until the cheese is melted and the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.
4. Rest and Serve
Let the chicken rest for about 5 minutes before serving. Spoon some of the creamy sauce over each piece.
Serve with rice, mashed potatoes, pasta, or steamed vegetables.
Food-safety tip: Don’t rely on cooking time alone. Use a food thermometer to verify that the thickest part of each chicken thigh reaches 165°F (74°C).
