One-Pan Baked Chicken: History and Origin
One-pan baked chicken is a traditional recipe known for its simplicity and flavor, very popular in various regions. This dish originated as a practical solution to make the most of common ingredients in home cooking, combining chicken with a mix of seasonings and vegetables to create a comforting and complete meal.
In Latin America, although it is primarily known as "horneado de pollo" (baked chicken), in some countries it goes by similar names that reflect its ingredients or preparation method. For example, in Mexico it might be called "pollo al horno con relleno" (baked chicken with stuffing), while in other places like Argentina or Chile it is often associated with "pastel de pollo" (chicken pie) or "pollo gratinado" (au gratin chicken) style preparations. Its popularity lies in the fact that it allows for a nutritious meal to be prepared in a single pan, ideal for families and gatherings.
This dish is a clear example of how home cooking has adapted and blended techniques and flavors to create simple recipes that do not sacrifice flavor, being highly appreciated for its soft texture and the balance of its ingredients.
How to Prepare One-Pan Baked Chicken
Ingredients: Stove Top Stuffing Mix, Water, Butter, Boneless Skinless Chicken Breasts, Condensed Cream of Mushroom Soup, Sour Cream.
Steps to prepare the recipe:
Mix the contents of the vegetable/seasoning packet, hot water, and butter in a large bowl until the butter melts.
Incorporate the stuffing crumbs just to moisten.
Let it rest for 5 minutes.
Place the chicken in the center of a 12x8 inch baking dish.
Mix the soup and the sour cream.
Pour over the chicken.
Spoon some of the stuffing over the chicken.
Place the remaining stuffing on both sides of the chicken.
Bake at 190 °C for 35 minutes.
Or until the chicken is fully cooked.
