This 5-Ingredient Oven Chicken is exactly the kind of weeknight dinner I lean on when work runs late and I still want something hot, comforting, and homemade on the table. Using fresh thin-sliced chicken breast cutlets keeps the cooking time short, and a handful of pantry staples turns them into a savory, juicy baked chicken dish with barely any prep. It has that dependable casserole-pan simplicity that makes it perfect for busy families, meal prep, or anyone who wants a low-fuss dinner without sacrificing flavor.
Serve this chicken with easy sides that can soak up the extra sauce, like mashed potatoes, buttered rice, egg noodles, or roasted baby potatoes. For something fresh, add steamed green beans, a simple garden salad, broccoli, or glazed carrots. If you are packing leftovers for lunch, this chicken also slices well for serving over rice bowls or alongside mac and cheese for a kid-friendly plate.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
1 1/2 pounds fresh thin-sliced chicken breast cutlets
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch glass baking dish with the olive oil.
2. Lay the thin-sliced chicken breast cutlets in the baking dish in an even layer. Sprinkle the black pepper evenly over the chicken.
3. In a small bowl, stir together the mayonnaise, grated Parmesan, and dry onion soup mix until combined into a thick spreadable topping.
4. Spread the mixture over the chicken cutlets as evenly as you can, covering the tops so the chicken stays moist while it bakes.
5. Bake uncovered for 20 to 25 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part. If you want a little extra color on top, broil for 1 to 2 minutes at the end.
6. Let the chicken rest for 5 minutes before serving so the juices settle and the topping firms up slightly. Spoon any pan sauce over the cutlets when serving.
Variations & Tips
Add a crunchier top: If your family likes a little texture, sprinkle a few tablespoons of plain breadcrumbs or crushed buttery crackers over the topping before baking. It gives the dish a more casserole-like finish and looks especially nice if you broil it briefly at the end.
Use chicken tenders: If thin-sliced cutlets are not available, chicken tenders work just as well. Just keep an eye on the baking time since smaller pieces may cook a few minutes faster.
Meal prep tip: You can assemble the dish a few hours ahead, cover it, and refrigerate it until dinner. That is one of my favorite tricks on busy weekdays because all that is left to do is slide the pan into the oven.
Make it a little lighter: Plain Greek yogurt can replace part of the mayonnaise for a slightly tangier flavor and a lighter texture. I usually do half mayo and half yogurt so the topping still stays rich and creamy.
Check for doneness: Because thin-sliced chicken cooks quickly, start checking a little early to avoid overbaking. An instant-read thermometer is the easiest way to make sure the chicken stays juicy instead of drying out.
