My sister taught me this incredibly easy dinner and it only uses 3 ingredients for the perfect flavor

My sister taught me this ridiculously easy thousand island chicken on a weeknight when I was totally wiped from work, and it’s been in my regular rotation ever since. It uses just three ingredients—chicken, bottled thousand island dressing, and onion soup mix—but somehow tastes like you fussed over it all afternoon. The dressing turns into a creamy, speckled orange sauce that bakes up golden and clingy around the chicken, and the onion mix adds that perfect savory punch. It’s exactly the kind of no-brainer, toss-it-in-the-oven dinner that keeps me sane on busy weeks.

I usually serve this thousand island chicken over fluffy white rice or buttered egg noodles so all that creamy orange sauce has something to soak into. Roasted green beans, steamed broccoli, or a simple side salad with whatever veggies are in the fridge round it out without much extra work. If you’re trying to keep dishes to a minimum, line the pan with foil (like in the photo), bake the chicken, and then just spoon it straight onto plates with a side of crusty bread to mop up the sauce.

Servings: 4

2 to 2 1/2 pounds boneless, skinless chicken breasts or thighs, cut into large chunks

Preheat your oven to 375°F (190°C). Line a rimmed baking sheet or 9x13-inch baking dish with aluminum foil for easy cleanup, then lightly coat the foil with cooking spray or a thin layer of oil.

Pat the chicken pieces dry with paper towels and spread them out in a single layer on the prepared foil-lined pan. This helps them brown a bit better under the sauce.

In a medium bowl, stir together the thousand island dressing and the dry onion soup mix until the mix is evenly distributed and you see little specks throughout the creamy orange dressing.

Pour the thousand island mixture over the chicken, using a spatula or spoon to spread it so every piece is well coated and the sauce is fairly even across the pan.

Place the pan in the preheated oven and bake for 25 to 35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the sauce is bubbling and slightly golden around the edges.

If you want a bit more color on top, switch the oven to broil for 2 to 3 minutes at the end, watching closely so the sauce doesn’t burn—just let it get lightly caramelized and golden.

Remove the pan from the oven and let the chicken rest for about 5 minutes so the sauce thickens slightly. Spoon the chicken and plenty of the creamy, speckled orange sauce over rice, noodles, or potatoes and serve warm.

If you like a little sweetness, you can choose a sweeter brand of thousand island dressing; for more tang, go with a zestier version. You can swap boneless, skinless chicken thighs for breasts if you prefer darker meat—they stay extra juicy and are more forgiving if you accidentally overbake a minute or two. For smaller households, halve the recipe and bake it in an 8x8-inch dish; leftovers reheat well and are great tucked into wraps or served over a quick salad the next day. If you want a sheet-pan style meal but still keep it simple, scatter baby carrots or halved baby potatoes around the chicken before adding the sauce (just know this technically adds more than 3 ingredients, so I only do it when I’m not strictly sticking to the original “sister recipe”). You can also adjust the texture of the sauce by baking uncovered for a thicker, slightly caramelized finish, or loosely covering with foil for a looser, extra-saucy result.