Creamy Garlic Parmesan Crispy Baked Chicken Recipe (4 Ingredients) by Donna John

Baked chicken is one of my go-to dinners during the week. I keep boneless and bone-in chicken thighs in the freezer at all times, and am always looking for new ways to cook them. Almost every time I go to the grocery store, I buy at least one new ingredient to try. This time a "New!" sticker on the soup aisle caught my attention. It was a can of condensed garlic Parmesan with herbs soup. My mind immediately went to baked chicken thighs, and this baked chicken recipe was the result.

Photo credit (all photos): Donna John

While I try to use as few processed food items as I can, condensed soups are an exception. I grew up eating recipes made with cream of mushroom soup and cream of chicken soup. I still use those, but also added cream of broccoli soup as a staple in my pantry (try my quinoa broccoli cheese casserole and creamy Asian beef broccoli recipes using this soup). Garlic Parmesan is one of my favorite flavor combinations, so I was excited about this new can of creamy goodness to experiment with.

To make this creamy garlic Parmesan crispy baked chicken recipe you only need a few ingredients. Here is your short shopping list for this easy shortcut recipe: a can of Campbell's Garlic Parmesan With Herbs Soup, bone-in/skin-on chicken thighs, garlic powder and olive oil. I baked my chicken on a bed of sliced onions, but that is optional, as is parsley flakes for a little color. (This is not the most colorful chicken dish.)

The chicken drippings bake down into the onions and soup creating a rich gravy. I served the chicken over brown rice to catch that pan gravy. Add your favorite side dishes and you have a quick, high-protein dinner the family will love.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 to 45 minutes
Total Time: 45 to 50 minutes
Servings: 4

Ingredients

• 1 onion, sliced (optional)
• 10.5 ounces (1 can) condensed Campbell's Garlic Parmesan With Herbs Soup (or your favorite condensed soup)
• 4 - 6 chicken thighs, skin-on and bone-in
• garlic powder, to taste
• olive oil
• parsley flakes (optional)

Here's how to make it: 

1. If using the onion, place the slices in the bottom of a baking dish. (I drizzled my baking dish with a little olive oil.) Season the onions with salt and pepper.
   
2. Pour the soup over the top of the onions. Spread to coat evenly.
   
3. Season the chicken with salt, pepper and garlic powder, to taste. Place the chicken on top of the soup and onions. Drizzle the chicken with olive oil. Sprinkle with parsley flakes, if desired. (The olive oil helps the chicken skin crisp up and turn golden brown.)
   
4. Bake in a preheated 375-degree F oven until the chicken is crisp, golden and cooked through, about 40 to 45 minutes. Chicken is cooked through at 165 degrees F internal temperature on a food thermometer. (Baking time will vary depending on your oven and size of the chicken thighs.)
   
5. Serve the chicken and onions drizzled with the sauce. (You could serve with freshly grated Parmesan, if desired.) Store any leftovers in an airtight container and reheat in the microwave. This recipe can easily be doubled and baked in a larger casserole dish.
   

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