My mother-in-law clipped this from a magazine in 1971 and made it every August until she couldn’t cook anymore. Now I carry on the tradition.

6. Let the dish rest for 5 minutes before serving, then spoon the onions and sauce over each piece of chicken.

Variations & Tips

Use chicken breasts: If you prefer white meat, boneless or bone-in chicken breasts can work here too. Just keep an eye on doneness since breasts may cook a little differently and can dry out sooner than thighs.

Add a pantry boost: A light sprinkle of black pepper, garlic powder, or paprika is an easy way to add a little more depth while still keeping the recipe very simple.

Make it weeknight-friendly: Slice the onion and assemble the dish earlier in the day, then keep it covered in the refrigerator until you’re ready to bake. That kind of prep always helps on busy evenings.

Thin the sauce if needed: If your dressing is very thick, stir in a tablespoon or two of water before spooning it over the chicken so it spreads more evenly and creates more pan sauce.

Serve from the baking dish: This recipe has a cozy, old-fashioned feel, so bringing the whole stoneware dish to the table works perfectly. It also keeps the onions and sauce together, which is honestly the best part.