There is a special kind of comfort in a supper that asks very little of you and still comes out hearty and dependable. This 5-Ingredient Oven Chicken is the sort of meal a busy home cook can lean on when the freezer is full, the pantry is modest, and folks are hungry right now. Baking frozen diced chicken right on the sheet pan with a few everyday staples makes for a practical Midwestern-style meal, and it is the kind of plain good cooking that reminds me how often the simplest suppers are the ones everybody remembers.
Serve this chicken with buttered rice, mashed potatoes, egg noodles, or a slice of warm bread to catch the savory juices. A simple green bean side, a crisp garden salad, or roasted carrots fit right in, and if you want to stretch the pan a little further, spoon the chicken and vegetables over baked potatoes or tuck it into warm tortillas for an easy second-night supper.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
1 1/2 pounds frozen diced chicken breast
2 cups chopped mixed vegetables, such as bell peppers, onion, and broccoli
2 tablespoons olive oil
1 packet dry ranch seasoning mix
1/2 cup grated Parmesan cheese
Directions
1. Preheat the oven to 425°F and lightly grease a large rimmed baking sheet if needed for easy cleanup.
2. Spread the frozen diced chicken breast across the baking sheet in as even a layer as you can. Scatter the chopped vegetables around and over the chicken.
3. Drizzle the olive oil over everything, then sprinkle the ranch seasoning as evenly as possible across the pan. Toss gently with a spatula or clean hands right on the pan to coat.
4. Bake for 20 minutes, stir well, then return the pan to the oven for 10 to 15 minutes more, or until the chicken is cooked through and reaches 165°F in the center.
5. Sprinkle the Parmesan cheese over the hot chicken and vegetables, then bake 3 to 5 minutes longer until the cheese is melted and the edges are just a little golden. Serve hot.
Variations & Tips
Vegetable swap: Use whatever sturdy vegetables you have on hand, such as cauliflower, zucchini, carrots, or green beans. Just keep the pieces close in size so they roast at the same pace as the chicken.
Seasoning change: If ranch is not your family's favorite, try Italian seasoning, taco seasoning, or a simple blend of garlic powder, paprika, salt, and black pepper. This recipe is forgiving and takes well to pantry creativity.
Keep it from steaming: Do not crowd the pan too much, or the chicken and vegetables may steam instead of roast. If you are doubling the recipe, use two baking sheets and rotate them halfway through cooking.
Check doneness carefully: Because frozen diced chicken can vary in size, an instant-read thermometer is the safest guide. Make sure the thickest pieces reach 165°F before serving.
Make it a full meal: For a heartier supper, stir the finished chicken into cooked pasta or rice right before serving. The warm juices and melted Parmesan make a simple sauce all on their own.