My sister shared this simple weeknight dinner idea with me after she saw it online. You only need 3 ingredients for the most flavorful and comforting meal.

My sister called me one Tuesday evening, right as I was wondering what in the world to do with a pack of chicken breasts. She’d seen this idea online and said, “Georgia, you only need three things and the oven does the rest.” She was right. This oven baked 3-ingredient pesto mozzarella chicken is the kind of simple, comforting weeknight supper that feels a little special without any fuss. The basil pesto keeps the chicken moist and full of flavor, and the melted mozzarella turns bubbly and golden in the oven, making it look like you fussed a whole lot more than you did. It’s the sort of practical, no-nonsense recipe I wish I’d had when my kids were little and dinnertime came charging at me every night at 5:00 on the dot.

I like to serve this pesto mozzarella chicken with something that will soak up all those flavorful juices in the bottom of the glass casserole dish—plain buttered egg noodles, steamed white rice, or simple roasted potatoes all work nicely. A green vegetable balances the richness: think steamed green beans, a tossed salad with a light vinaigrette, or some roasted broccoli. If you have a loaf of crusty bread on hand, set that on the table too; folks always end up swiping it through the cheesy pesto left in the pan.

Servings: 4

4 boneless skinless chicken breasts (about 2 pounds total)

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass casserole dish so the chicken doesn’t stick.

Pat the chicken breasts dry with paper towels and trim any excess fat. Lay them in a single layer in the prepared glass baking dish, leaving a little space between each piece so they cook evenly.

Spoon the basil pesto over the tops of the chicken breasts, dividing it evenly. Use the back of the spoon to slather the pesto over each piece so the tops are well coated and a bit runs down the sides.

Cover the dish loosely with foil and bake in the preheated oven for 15 minutes to get the chicken started cooking through while staying moist.

Carefully remove the foil. Sprinkle or lay the mozzarella evenly over the pesto-covered chicken breasts, making sure each piece is well topped so you get that gooey, bubbly cheese layer.

Return the uncovered dish to the oven and bake for another 10–15 minutes, or until the cheese is melted and lightly browned in spots and the chicken is cooked through (the thickest part should reach 165°F/74°C).

If you’d like a more golden, bubbly top, turn the broiler on high for 1–2 minutes at the end, watching closely so the cheese doesn’t burn.

Let the chicken rest in the hot dish for about 5 minutes so the juices settle. Serve the chicken straight from the glass casserole dish, spooning some of the cheesy pesto pan juices over each piece.

If your chicken breasts are very thick, you can slice them horizontally into cutlets so they cook more quickly and evenly. For extra tenderness, lightly pound the thicker end of each breast before baking. If you prefer darker, crispier cheese, use low-moisture mozzarella and give it an extra minute under the broiler. You can also swap in chicken thighs (boneless, skinless) and simply add 5–10 minutes to the baking time, checking for doneness. For a little extra color and flavor without adding more ingredients, tuck a few fresh basil leaves from the garden under the cheese before baking. Leftovers reheat nicely in a low oven, covered, until just warmed through; they’re also good sliced and piled on a toasted roll the next day for a quick sandwich. If your pesto is very salty, go easy on any additional seasoning—taste a little first so you don’t overdo it. And if cooking for two, simply halve the recipe and use a smaller glass baking dish so the chicken doesn’t dry out.