Put raw diced chicken into a stoneware baking dish and 4 everyday items to get a meal so heavenly your friends will be begging for more!

This 5-ingredient oven diced chicken is the kind of no-fuss, big-flavor meal I lean on during busy weeks. You start with raw diced chicken, toss it right into a stoneware baking dish, and add just four everyday items that are probably already in your pantry and fridge. Everything bakes together into tender, juicy bites with a bright, herby coating that makes the whole kitchen smell amazing. It’s simple enough for a Tuesday, but tasty enough that friends will happily crowd around your table and ask for seconds.

Serve this herby oven diced chicken over hot buttered rice, mashed potatoes, or egg noodles so all those savory juices have something to soak into. A simple green salad or steamed green beans on the side keeps things fresh and colorful. If you’re feeding a crowd, add a loaf of warm crusty bread for dipping into the pan juices, and maybe a light dessert like fruit and yogurt or a pan of brownies to finish the meal on a cozy note.

Servings: 4

1 1/2 pounds raw boneless, skinless chicken breasts, diced into 1-inch pieces

Preheat your oven to 400°F (200°C). Place a medium dark stoneware baking dish (about 9x13 inches) on the counter so it’s ready.

Add the raw diced chicken to the stoneware baking dish, spreading it into an even layer so the pieces cook evenly.

Drizzle the olive oil evenly over the chicken, making sure most pieces get a little shine. This helps the herbs stick and the chicken stay juicy.

Sprinkle the salt and black pepper evenly over the oiled chicken. Use your hands or a spoon to gently toss everything in the dish so each piece is lightly coated.

Sprinkle the dried Italian seasoning (or mixed dried herbs) over the top of the chicken, letting it fall like a bright herbal blanket. Toss again to distribute the herbs, then spread the chicken back into a single even layer.

Place the baking dish on the center rack of the preheated oven and bake for 18–22 minutes, stirring once halfway through, until the chicken is cooked through and no longer pink in the center (an instant-read thermometer should read 165°F/74°C).

Once done, give the chicken a final stir to coat each piece in the flavorful juices at the bottom of the dish. Let it rest for 3–5 minutes, then taste and adjust the seasoning with a pinch more salt or pepper if needed before serving.

For picky eaters, skip the Italian seasoning and use just dried parsley or a mild herb blend so the flavor stays gentle and familiar. If your family likes a little tang, add a squeeze of lemon juice or a splash of balsamic vinegar to the dish before baking (this will still keep you at five ingredients if you swap it in for one of the herbs). You can also stir in a tablespoon of grated Parmesan during the last few minutes of baking for a slightly cheesy finish. To stretch the meal, toss in quick-cooking vegetables like thinly sliced bell peppers or zucchini around the chicken; they’ll roast in the same pan and soak up the juices. Leftovers reheat well for lunches—pile the chicken into wraps with lettuce and a little ranch or Italian dressing, or spoon it over leftover rice for an easy next-day bowl.