1980's chicken

Alexandra

Learn how to make delicious 1980’s chicken at home with this easy recipe. Perfectly crispy, savory, and nostalgic – a meal everyone will love!

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American, Retro

Servings 4 slices

Calories 349 kcal

Chicken your choice of breasts, thighs, or drumsticks – The star of the show! You can go with bone-in or boneless pieces, depending on your preference. If you want a bit more flavor, bone-in chicken works wonders.
Cream of Chicken Soup – A key ingredient in many 1980’s recipes. It adds creaminess and a rich flavor that’s both comforting and satisfying.
Garlic Powder – For a touch of savory depth garlic powder is a must in retro dishes. It brings that familiar home-cooked flavor.
Onion Powder – Another pantry staple from the ‘80s that gives the dish a slight sweetness and extra flavor.
Dried Thyme or Rosemary – These herbs were popular in 1980s chicken dishes. Choose thyme for a mild earthy flavor, or rosemary for a more robust, aromatic taste.
Bread Crumbs optional – If you’re making a crispy, baked version, bread crumbs are a great way to add texture and golden color to your chicken.
Butter – A little bit of butter goes a long way in making everything come together with that rich satisfying taste.
Salt and Pepper – The basics but don’t forget to season! They’re essential for bringing out the flavors of the other ingredients.

If you’re looking to add some extra flavor consider tossing in a splash of lemon juice or a handful of grated cheese to give your dish a twist. Many 1980s recipes used canned or processed ingredients, but feel free to substitute with fresh ingredients for a healthier twist.

Start by preparing your chicken pieces. If you’re using bone-in chicken, give them a quick rinse and pat them dry with paper towels. This helps ensure the seasoning sticks and the skin crisps up beautifully if you’re baking. For boneless chicken breasts or thighs, make sure they’re even in thickness for consistent cooking.

In a mixing bowl, combine your cream of chicken soup, garlic powder, onion powder, and dried thyme (or rosemary). Stir until smooth. This creamy mixture will serve as the base for your chicken and give it that classic 1980’s flavor that’s rich and comforting.

Take each piece of chicken and generously coat it with the creamy mixture. Make sure every part is covered for maximum flavor and moisture. If you’re making a casserole-style dish, you can lay the coated chicken in a baking dish. If you’re baking the chicken pieces individually, place them skin-side up on a lined baking sheet.

If you love a crispy finish, now’s the time to sprinkle some breadcrumbs over the top of your chicken. This step adds a nice texture that pairs perfectly with the creamy sauce underneath. You can also drizzle a little melted butter on top to ensure the breadcrumbs turn golden and crispy.

Preheat your oven to 375°F (190°C). Place the chicken in the oven and bake for about 35-45 minutes, depending on the size of your chicken pieces. If you’re using bone-in chicken, you might need to bake it a bit longer. To check for doneness, insert a meat thermometer into the thickest part of the chicken—it should read 165°F (74°C). The skin should be golden brown, and the creamy sauce will bubble around the edges.

Once your chicken is perfectly cooked, take it out of the oven and let it rest for about 5 minutes. This helps the juices settle, ensuring every bite is tender and juicy.

Nutrition Information (per serving):