My aunt made this for Sunday supper and it was unbelievably creamy and fork tender. You won't believe it only takes 4 ingredients to make!

This oven baked 4-ingredient Amish mayonnaise chicken bake is the kind of cozy, no-fuss Sunday supper my aunt used to pull together after church. It comes out unbelievably creamy and fork tender, with a golden brown top that looks like you fussed all afternoon, even though it only takes a few minutes to stir together. The recipe leans on a simple old-fashioned Amish-style trick of using mayonnaise and a pantry seasoning to keep the chicken moist and flavorful, and it bakes up beautifully on a foil-lined sheet pan for easy cleanup. It’s perfect for busy families who still want a comforting, home-cooked meal without a long ingredient list.

This chicken is rich and creamy, so I like to balance it with simple sides: buttered egg noodles or mashed potatoes to soak up the sauce, and a green vegetable like steamed green beans, roasted broccoli, or a tossed salad. Warm dinner rolls or crusty bread are wonderful for swiping through the creamy pan juices. For a fuller Sunday-style spread, add a side of coleslaw or a simple fruit salad so everyone has something they love on their plate.

Servings: 4

2 pounds boneless skinless chicken breasts (about 4 medium pieces)

Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil for easy cleanup, and lightly grease the foil with a bit of cooking spray or a dab of mayonnaise.

Pat the chicken breasts dry with paper towels so the coating will stick well. If any pieces are very thick on one end, lightly pound them to an even thickness so they cook evenly.

In a medium bowl, stir together the mayonnaise, grated Parmesan cheese, and ranch dressing mix until you have a thick, creamy paste.

Place the chicken breasts on the prepared foil-lined baking sheet, leaving a little space between each piece.

Spoon the mayonnaise mixture evenly over the tops and sides of each chicken breast, spreading it to fully coat. The layer should be fairly thick; this is what keeps the meat fork tender and creates that golden brown crust.

Bake in the preheated oven for 25–35 minutes, depending on the thickness of your chicken, until the tops are golden brown and the chicken is cooked through (an instant-read thermometer should read 165°F/74°C in the thickest part).

If you’d like a deeper golden crust, move the pan to the top rack for the last 3–5 minutes of baking, watching closely so it doesn’t burn.

Remove the pan from the oven and let the chicken rest on the sheet for about 5 minutes. The creamy coating will settle into a sauce around the chicken. Serve the chicken straight from the foil-lined pan, spooning some of the creamy sauce over each piece.

For picky eaters, you can cut the chicken into smaller cutlets or even thick strips before coating, which makes it feel a bit like extra-creamy chicken tenders. If your family is sensitive to ranch flavor, use only half the packet of ranch mix and add a pinch of garlic powder instead. For a little texture, sprinkle a few tablespoons of plain breadcrumbs over the top before baking to boost the crust, just know that technically makes it a fifth ingredient. You can also swap half of the mayonnaise for plain Greek yogurt to lighten it up a bit while keeping the creaminess. If you only have bone-in chicken thighs or drumsticks, you can use them too—just lower the oven to 350°F and extend the baking time until the dark meat reaches 175°F and is very tender. Leftovers reheat nicely in a covered dish at 325°F or gently in the microwave; slice leftover chicken over salads, tuck it into sandwiches, or chop it into a creamy pasta for an easy second meal.