Easy Creamy Peppercorn Chicken
Description
Chicken peppercorn is smothered in a quick mushroom gravy and served over either steaming hot rice or mashed potatoes.
Ingredients
•
6 boneless, skinless chicken breasts, trimmed of fat
•
1 cup water
•
1 packet peppercorn gravy mix
•
1 medium onion, sliced into thin rings
•
2 (10 1/2 ounce) cans condensed cream of mushroom soup
Directions
1
Preheat the oven to 400 degrees F (205 degrees C).
2
Whisk water and gravy mix together in a 2-cup liquid measuring cup.
3
Place chicken breasts in a 9x13-inch glass baking dish. Arrange onion slices evenly over chicken. Spread condensed soup over onion slices. Pour gravy mixture over top and cover with a lid or aluminum foil.
4
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour, stirring after 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).