Depending on which regional or retro style you are looking for, “Chicken Charleston” usually refers to one of two popular comfort food recipes: the famous 3-Ingredient Russian Dressing Bake or the classic Creamy Skillet Version with Mushrooms and Bacon.
Here are the recipes for both so you can make whichever one you had in mind!
Option 1: The Classic 3-Ingredient Chicken Charleston
This is an incredibly easy, retro Southern oven-bake where the dressing and sweet onions melt together into a rich, glossy glaze.
Ingredients:
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6 bone-in, skin-on chicken thighs (they stay much juicier than breasts during the bake)
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1 large sweet onion, sliced into rings
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1 cup Russian dressing (standard bottled kind)
Instructions:
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Prep the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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Layer the Onions: Arrange the sweet onion rings evenly across the bottom of the baking dish to form a bed.
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Add the Chicken: Place the chicken thighs skin-side up in a single layer right on top of the onions.
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Spoon the Sauce: Pour or spoon the 1 cup of Russian dressing evenly over the chicken pieces, making sure they are well coated.
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Bake Covered: Cover the baking dish tightly with aluminum foil and bake for 45 minutes. This allows the chicken to steam and become tender.
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Bake Uncovered: Remove the foil, spoon some of the pan juices over the top, and return it to the oven uncovered for another 25 to 35 minutes. You want the chicken skin to turn golden and the internal temperature to reach 165°F (74°C).
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Rest and Serve: Let it rest for 5 minutes, then serve the chicken with the jammy onions and pan sauce spooned over the top (delicious served over white rice or mashed potatoes).
Option 2: Creamy Skillet Charleston Chicken (with Bacon & Mushrooms)
If you are looking for a richer, stovetop-to-table bistro style recipe, this version smothers the chicken in a luxurious cream sauce.
Ingredients:
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4 small boneless, skin-on or skinless chicken breast halves (or chicken cutlets)
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All-purpose flour (for light dusting)
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2 tablespoons butter
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1 cup fresh mushrooms, sliced
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4 ounces Canadian bacon, cut into small strips
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1 cup heavy cream
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Salt and pepper to taste
Instructions:
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Brown the Chicken: Lightly dust the chicken breasts with flour, salt, and pepper. Melt the butter in a skillet over medium heat, and brown the chicken for 2 to 3 minutes on each side until golden. Remove the chicken and set it aside on a plate.
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Sauté Bacon & Mushrooms: In the same skillet, add the sliced mushrooms and Canadian bacon strips. Sauté for 1 to 2 minutes until the mushrooms begin to soften.
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Simmer in Cream: Pour in the heavy cream and stir. Return the chicken back into the skillet, nestling it into the mushrooms and bacon.
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Cover and Cook: Reduce the heat to a low simmer, cover the skillet with a lid, and let it cook for about 5 minutes until the chicken is cooked through.
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Thicken and Serve: Transfer the chicken to a warm serving plate. Turn the heat under the skillet up to medium-high and let the cream sauce bubble and boil rapidly for 1–2 minutes until it thickens into a rich gravy. Spoon the warm mushroom and bacon cream sauce generously over the chicken.
