Lazy Chicken
When dinner needs to be simple, but you still want something warm and comforting, my Mom’s Lazy Chicken recipe is the answer. It’s an old-fashioned recipe I’ve been making for more than 30 years that requires very little hands-on time but delivers plenty of flavor.
I remember my Mom making this lazy chicken recipe as far back as the 1970s. I have no idea where she got the recipe, but it instantly became a family favorite. As my brother and I moved out of the house on our own, it was a recipe she gave both of us, and we both still make it. Her banana bread recipe is another vintage recipe from her recipe box.
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Why this recipe works
I can’t even tell you how many times I’ve made this recipe through the years, but it’s one I always come back to. If you’re looking for new recipes made with chicken, I hope you try lazy chicken.
- There’s very little prep work. No complicated ingredients or techniques for this easy recipe.
- Pure comfort food. The cream sauce and savory chicken make this dish especially satisfying on a chilly night.
- A crispy finish. The crunchy topping adds texture to an otherwise creamy dish.
Just a few ingredients
Tips and Suggestions
In over 30 years, I’ve made this recipe so many times, I have lots of experience with what works!
- Use chicken pieces that are roughly the same size so they cook evenly. Don’t mix the types of chicken; either use all chicken breasts or all chicken thighs.
- While you can certainly use boneless, skinless chicken breasts or thighs, you will need to adjust the cooking time.
- Use an instant read thermometer to make sure the chicken is fully cooked.
- Use a rubber spatula or whisk to combine the cream of mushroom soup and milk.
- Use whole or 2% milk. I have not tried the recipe with non-dairy versions such as almond milk. I have substituted water because I have a lactose-intolerant friend.
- It’s up to you if you want to cover the pan with foil. Sometimes I do, sometimes I don’t. The topping will be crispier if you don’t cover the pan with foil.
What can I serve with Lazy Chicken?
My family loves when I serve it with mashed potatoes. Make ahead mashed potatoes or cheesy baked mashed potatoes are two favorites. Other delicious side dishes include white rice, corn, green beans, and egg noodles.
Can I make Lazy Chicken ahead?
Honestly, it’s so easy and comes together so quickly, you don’t need to make it ahead. I have never made it ahead, but if you want to, I would not add the French fried onion rings until I was ready to put the baking dish in the oven.
How do I store and reheat leftovers?
Place leftovers, the chicken and sauce, in a covered container. Store in the refrigerator for up to 3 days. While you can reheat individual portions in a microwave, I prefer to transfer the chicken and sauce to a baking dish and reheat in the oven. I reheat at 325°F for about 15 – 20 minutes.
The leftovers make an easy lunch served with rice or noodles.
Why is it called lazy chicken?
The name comes from how easy the recipe is to put together. As far as I can remember, it’s the original name of the recipe my Mom found all those years ago.
Can I use chicken thighs instead of chicken breasts?
Yes, substituting chicken thighs is fine. They bring a little more richness to the dish. Keep in mind the cooking time will vary. Use an instant read thermometer to know when the chicken is done.
Can I use boneless skinless chicken breasts?
Yes, if you need dinner on the table quickly, you can easily use boneless skinless chicken breasts. Just adjust the cook time accordingly.
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Lazy Chicken
Ingredients
- 4 bone-in, skin-off chicken breasts
- 1 10.5 ounce cream of mushroom soup
- ¼ cup milk
- 1 cup French Fried Onion Rings
- Salt, Pepper, and Garlic Powder
Instructions
- Preheat oven to 350℉.
- Place the chicken breasts in a 9 x 13-inch baking dish. Sprinkle with salt, pepper, and garlic powder.4 bone-in, skin-off chicken breasts, Salt, Pepper, and Garlic Powder
- In a medium bowl, whisk together the cream of mushroom soup and milk until combined. Add a little more milk if it's too thick. You want to be able to pour it, but not to thin. Pour over the chicken breasts in the baking dish.1 10.5 ounce cream of mushroom soup, ¼ cup milk
- Sprinkle the French Fried Onion Rings, evenly over the chicken. Bake for 1 hour to 1 hour 20 minutes, depending on the size of the chicken breasts.1 cup French Fried Onion Rings
- To serve, place a chicken breast on a plate and spoon the gravy over the top. Repeat with the remaining chicken.
