Dump frozen breaded chicken patties in the deep baking dish and 4 other ingredients to get a meal so delicious your friends will be begging for the recipe!

This 5-ingredient oven chicken using frozen breaded chicken patties is the kind of weeknight dinner I lean on when work runs late and everyone’s already asking what’s for dinner. You literally dump the frozen patties into a deep baking dish, pour on a few pantry staples, and let the oven do the work. The patties soak up the sauce and bake into something way more special than you’d ever expect from a frozen shortcut, and it’s exactly the kind of Midwest comfort food that has friends asking, “Okay, but how did you make this?” when they find out it started with a bag from the freezer aisle.

Serve these saucy baked chicken patties straight from the casserole dish over fluffy white rice, buttered egg noodles, or mashed potatoes so all that extra sauce has something to soak into. Add a simple green side—like a bagged salad mix, roasted broccoli, or steamed green beans—for balance. Garlic bread or dinner rolls are great if you want to stretch the meal for a crowd, and a light dessert like fruit salad or store-bought brownies keeps the whole dinner low-effort but still feels like a complete, cozy meal.

Servings: 4

6 frozen breaded chicken patties

Preheat your oven to 375°F (190°C). Grab a deep 9x13-inch glass casserole or similar deep baking dish so the patties can sit in a little sauce without spilling over.

Place the frozen breaded chicken patties in a single layer in the bottom of the deep baking dish. It’s okay if they’re touching slightly, but try not to overlap so they bake evenly and stay crisp on the edges.

Pour the marinara sauce evenly over the tops of the frozen patties, letting some sauce run down around them into the bottom of the dish. You want each patty lightly covered but not completely swimming.

Sprinkle the Italian seasoning evenly over the sauced patties to add extra flavor. If you’re using a mix of dried oregano and basil, just scatter it over the top the same way.

Sprinkle the shredded mozzarella cheese evenly over all the patties, then follow with the grated Parmesan cheese, making sure each patty gets a good cheesy layer.

Cover the baking dish tightly with foil and bake on the middle rack for 20 minutes, allowing the patties to heat through and the sauce to get bubbly.

Remove the foil and continue baking for another 10–15 minutes, or until the cheese is fully melted, lightly golden in spots, and the chicken patties are hot all the way through (check the center of one patty; it should be steaming and at least 165°F/74°C if you’re using a thermometer).

Let the dish rest for 5 minutes before serving so the sauce thickens slightly and the cheese sets just a bit. Serve the patties with extra sauce from the bottom of the dish spooned over the top.

To make this a little heartier, you can tuck a handful of frozen vegetables (like peas, mixed veggies, or spinach) around the patties before adding the sauce—no need to thaw them first. If you prefer a creamier vibe, swap half of the marinara for jarred Alfredo sauce for a pink, ultra-comforting bake. For extra flavor, add a pinch of red pepper flakes with the Italian seasoning for a mild kick. You can also turn this into a sub-style meal by baking as directed, then sliding each cheesy patty into toasted hoagie rolls and spooning some of the extra sauce over top. If you’re cooking for two, halve the recipe and use a smaller deep baking dish, or bake the full batch and slice leftover patties to layer over salads or reheat on top of garlic toast for an easy next-day lunch. To keep things lighter, use reduced-fat mozzarella and Parmesan and pair with roasted vegetables instead of starch.