This was the recipe my mother always made when company came calling during summer months. Four ingredients and pure nostalgia.

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

(9x13-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.