This 3-ingredient dinner has been in my family for decades and is surprisingly delicious! Creamy and savory chicken soup chicken is a quick and easy meal that the entire family will love. The chicken thighs are tender and juicy with crispy skins, and the cream of chicken “gravy” is perfect over mashed potatoes or noodles.
😍 What Makes This Recipe So Good
- This creamy chicken dish has been in my family’s recipe rotation for as long as I can remember, and it just goes to show that sometimes all you really need is something simple and comforting. That’s exactly what you get from this recipe.
- There’s a reason we call it chicken soup chicken. It’s literally like you’re taking chicken soup and turning it into a chicken dish rather than… well, a soup. Also, the creamy sauce is literally made from cream of chicken soup, so.
- This recipe is super easy. You ready? Roast chicken thighs, mix up the sauce, roast chicken thighs in said sauce, serve with mashed potatoes or noodles. That’s it. All you need are chicken thighs, cream of chicken soup, milk, and a handful of basic seasonings.
💭 Chef’s Tips
- Chicken thighs are naturally super juicy and flavorful, especially bone-in, skin-on thighs like we’re using here. Still, you don’t want to overcook them. Make sure to check the doneness of your chicken thighs, and take them out of the oven when they’re ready, regardless of any cook time recommendations. Use an internal meat thermometer and aim for 165°F, or use a knife and pierce the skin of the thighs, watching for juices that run completely clear.
- The part about patting the chicken thighs totally dry with a paper towel? Yeah, don’t skip that. In order to get a really delicious, crispy skin is to remove that excess moisture before cooking. They’ll cook fine if you forget to do it, so don’t panic. You just won’t get that beautiful, crisp sear.
🍗 Incredible Chicken Dishes You’ll Make Again and Again
- Cheesy Chicken Broccoli Rice Casserole
- Marry Me Chicken
- Creamy Garlic Chicken
- Instant Pot Cajun Chicken Pasta Soup
- Chicken Pot Pie Casserole
- Frozen Chicken Tenders in the Air Fryer
- Instant Pot Chicken and Noodles
- Garlic Herb Butter Chicken
- Boneless Chicken Wings
- Mexican Chicken Salad (Ensalada de Pollo)
- Instant Pot Chicken Carnitas
- Creamy Boursin Chicken
- Grilled Chicken and Rice
For the Chicken Soup Chicken
Serving Suggestions (All Optional)
- mashed potatoes
- shell noodles boiled, drained
- Paper towels
- 9×13 casserole dish
- Pastry brush
- Medium bowl
- Preheat oven to 425° Fahrenheit. Pat chicken thighs completely dry with paper towels, then place chicken in casserole dish.
- Liberally season all sides of chicken thighs with salt and pepper, to taste. Let chicken rest 15 minutes.
- After 15 minutes, lightly brush olive oil over tops of chicken thighs. Place casserole dish in preheated oven and roast chicken thighs, uncovered, 30 minutes.
- Toward end of 30-minute cook time, add cream of chicken soup and milk to medium bowl. Whisk ingredients together until well combined.
- After 30-minute cook time is up, carefully remove casserole dish from oven. Pour cream of chicken soup mixture into casserole dish around chicken thighs, being careful to avoid pouring mixture directly onto chicken skins.
- Return casserole dish to oven. Roast chicken thighs, uncovered, another 30 minutes. Check doneness of chicken thighs by piercing chicken with knife – when chicken is fully cooked, juices released after piercing will run clear.
- When chicken thighs are fully cooked, remove casserole dish from oven. Serve chicken thighs warm with mashed potatoes or pasta and plenty of cream of chicken soup sauce.
- Make it Dairy Free: Use unsweetened coconut milk or almond milk. You’ll also want to use a dairy-free cream of chicken soup (store-bought if you can find one, homemade if not).
- Make it Gluten Free: Use a gluten-free cream of chicken soup (again, store-bought if you can find one, or homemade if not).
- Make it Keto: Use heavy cream instead of milk, and serve with palmini, zoodles, or mashed cauliflower.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.