Throw raw chicken tenders in the glass casserole dish and 4 ordinary pantry staples to get a meal so spectacular your friends will be begging for more.

This 5-ingredient oven chicken using raw chicken tenders is the kind of weeknight lifesaver every busy family needs. You literally lay the raw tenders in a glass casserole dish, whisk together four ordinary pantry staples, pour it on, and bake. The result is juicy, flavorful chicken with a lightly caramelized sauce that tastes like you fussed for hours. It’s perfect for those nights when you want something comforting and homemade without a lot of steps or dirty dishes, and it’s simple enough that kids can help assemble it too.

Serve these tender, saucy chicken pieces over hot rice, buttered egg noodles, or mashed potatoes to soak up the extra sauce. Add a simple side salad, steamed green beans, or roasted broccoli to round out the plate. If you’re feeding a crowd of friends, set the casserole dish in the middle of the table with a basket of warm dinner rolls or garlic bread so everyone can help themselves and mop up every last bit.

Servings: 4

1 1/2 pounds raw chicken tenders

Preheat your oven to 400°F (200°C). Lightly grease a glass casserole dish with nonstick cooking spray or a small drizzle of oil.

Lay the raw chicken tenders in a single layer in the glass casserole dish. It’s fine if they’re snug, but try not to overlap them too much so they cook evenly.

In a small bowl, whisk together the mayonnaise, grated Parmesan cheese, garlic powder, dried Italian seasoning, salt, and black pepper until smooth and well combined. These are your four pantry staples coming together into a creamy, flavorful coating.

Spoon the mayonnaise mixture over the chicken tenders. Use the back of the spoon to spread it so each tender is coated on top. You don’t have to flip them—just make sure the tops are well covered.

Place the glass casserole dish on the center rack of the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C and the juices run clear). The topping should look set and lightly golden around the edges.

If you’d like a deeper golden color on top, switch the oven to broil for 1–3 minutes at the end, watching closely so it doesn’t burn.

Remove the dish from the oven and let the chicken rest for about 5 minutes before serving. This helps the juices settle so the tenders stay moist and tender. Spoon any extra sauce from the dish over the chicken when you serve.

For picky eaters, you can skip the Italian seasoning and just use garlic powder, salt, and pepper for a milder flavor. If your family likes a little crunch, sprinkle plain breadcrumbs or crushed buttery crackers over the sauced chicken before baking. To make it a touch sweeter, stir a teaspoon of honey into the mayonnaise mixture—kids tend to love that subtle sweetness. You can also swap the Italian seasoning for dried ranch seasoning if that’s what your crew prefers. For a slightly lighter version, use half mayonnaise and half plain Greek yogurt. If you’re cooking for a crowd, double the recipe and use a larger glass casserole dish, making sure the tenders still sit in a single layer. Leftovers reheat well: warm them in a low oven or slice the cold chicken into strips for salads, wraps, or sandwiches the next day.