When dinner needs to be inexpensive, fast to assemble, and dependable, this 5-ingredient oven chicken is the kind of recipe that earns a permanent place in the rotation. Thin-sliced chicken cutlets bake quickly and absorb flavor well, so a handful of pantry staples can turn them into a savory, glossy main dish with very little effort. Using a glass casserole dish keeps preparation simple and makes this especially practical for busy weeknights.
Serve this chicken with rice, buttered noodles, mashed potatoes, or roasted vegetables so there is something to catch the flavorful pan juices. A crisp green salad, steamed broccoli, or green beans balance the richness nicely, and warm bread on the side is always welcome if you want to round it out into a fuller meal.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
1 1/2 pounds raw thin-sliced chicken cutlets
1 packet dry onion soup mix, about 1 ounce
1 cup Italian-style salad dressing
1/2 cup mayonnaise
1 teaspoon garlic powder
Directions
1. Preheat the oven to 375°F and lightly grease a large glass casserole dish if needed. Arrange the thin-sliced chicken cutlets in a single even layer in the dish.
2. In a medium bowl, whisk together the dry onion soup mix, Italian dressing, mayonnaise, and garlic powder until mostly smooth and well blended.
3. Spoon and spread the mixture evenly over the chicken cutlets, making sure each piece is coated.
4. 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 more color, broil for 1 to 2 minutes at the end.
5. Let the chicken rest for 5 minutes before serving. Spoon some of the warm pan sauce over each portion.
Variations & Tips
Add herbs: A teaspoon of dried parsley, basil, or Italian seasoning can give the sauce a little more depth without changing the easy pantry nature of the recipe.
Use a thermometer: Because thin-sliced cutlets cook quickly, checking early with an instant-read thermometer helps prevent overcooking and keeps the meat tender.
Make it tangier: If you like a brighter flavor, stir a tablespoon of Dijon mustard or a squeeze of lemon juice into the sauce before spreading it over the chicken.
Try a cheesy finish: A light sprinkle of grated Parmesan during the last few minutes of baking adds a savory crust and pairs especially well with pasta or roasted potatoes.
Swap the protein: This same method works nicely with boneless pork chops or chicken tenders; just adjust the cooking time based on thickness.