This Chicken Martinique is a vintage-inspired dish with Caribbean flair—tender chicken breasts baked in a luscious sauce of cream of mushroom soup, pineapple chunks, and curry powder. Named after the French island’s love of bold, sweet-savory flavors, it’s creamy, slightly exotic, and ready with just 4 simple ingredients.
No searing. No extra pans. Just one dish, minimal cleanup, and a taste of island comfort—even on a weeknight.
Why You’ll Love This Recipe
🍍 Only 4 ingredients—pantry staples!
⏱️ 10 minutes prep, 30–35 minutes bake
💛 One baking dish = easy cleanup
💸 Costs under $8—feeds 4 generously
🌾 Naturally nut-free & gluten-free (check soup label)
Ingredients You’ll Need
(9×13-inch baking dish; serves 4)
4 boneless, skinless chicken breasts, pounded to even thickness (~½ inch)
1 (10.75 oz) can condensed cream of mushroom soup
1 (8 oz) can crushed pineapple, undrained
1½ tsp curry powder (mild or hot, to taste)
Salt & black pepper to taste
Optional: 1 tbsp lemon juice, 2 tbsp shredded coconut, or fresh cilantro
💡 Pro Tips:
Pound chicken evenly—ensures uniform cooking and tender bites.
Use full-fat soup—low-fat versions may separate.
Don’t drain pineapple—the juice adds sweetness and moisture to the sauce.
Step-by-Step Instructions (Creamy, Fragrant, Foolproof)
1. Prep & Preheat
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Season Chicken
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