Toss frozen carved chicken breast slices in the glass casserole dish and 4 other ingredients to get a meal so delicious your family will be begging for more.

This 5-ingredient oven chicken is the kind of weeknight recipe I lean on when the day gets away from me. You start with frozen carved chicken breast slices—no thawing, no marinating—and toss them straight into a glass casserole dish with just four pantry-friendly ingredients. Everything bakes together into a saucy, savory main that tastes like you fussed much more than you did. While baked chicken casseroles have been around for decades in Midwestern kitchens, this streamlined version keeps that cozy, familiar flavor while cutting the work to the bare minimum.

Serve this oven chicken over hot cooked rice, buttered egg noodles, or mashed potatoes so the creamy, garlicky sauce has something to soak into. A simple green side—like steamed broccoli, roasted green beans, or a crisp mixed salad with a bright vinaigrette—balances the richness nicely. If you’d like a little extra texture, add a slice of crusty bread or warm dinner rolls to mop up the pan juices.

Servings: 4

1 1/2 pounds frozen carved chicken breast slices (do not thaw)

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass casserole dish with olive oil or melted butter if you’d like easier cleanup, though it’s not strictly necessary.

Add the frozen carved chicken breast slices directly to the glass casserole dish, spreading them into an even layer. There’s no need to thaw; they will release just enough moisture as they bake to mingle with the sauce.

In a medium bowl or large measuring cup, whisk together the chicken broth, heavy cream, garlic powder, dried Italian seasoning, salt, and black pepper until the mixture looks smooth and the spices are evenly dispersed.

Pour the broth-and-cream mixture evenly over the frozen chicken slices in the casserole dish, making sure most of the chicken is coated. Use a spoon to gently nudge any pieces that are sitting completely dry so they have at least a light coating of sauce.

Cover the glass casserole dish tightly with aluminum foil. This helps the frozen chicken heat through evenly and keeps the sauce from reducing too quickly.

Bake, covered, in the preheated oven for 25 minutes. At this point the chicken should be thawed and sitting in a steamy, aromatic sauce.

Carefully remove the foil (watch for hot steam) and stir the chicken and sauce together, turning the slices so they’re all well coated. Spread them back into an even layer.

Return the uncovered dish to the oven and bake for another 10–15 minutes, or until the sauce is gently bubbling around the edges and the chicken is heated through. If you have an instant-read thermometer, the chicken pieces in the center of the dish should reach at least 165°F (74°C).

Taste the sauce and adjust seasoning with a pinch more salt or pepper if needed. Let the casserole rest for 5 minutes so the sauce thickens slightly, then spoon the chicken and sauce over your chosen side and serve warm.

To keep this truly 5-ingredient, you can consider the core ingredients as frozen carved chicken breast slices, chicken broth, cream, garlic powder, and dried Italian seasoning; the salt and pepper are basic kitchen staples used to fine-tune flavor. For a lighter version, swap the heavy cream for half-and-half or even evaporated milk; the sauce will be a bit thinner but still flavorful. If you enjoy a bit of brightness, stir in a squeeze of lemon juice or a teaspoon of Dijon mustard after baking, just before serving. For a slightly cheesy twist, sprinkle 1/2 cup grated Parmesan over the top during the last 5 minutes of baking until it melts into the sauce. You can also add 1–2 cups of quick-cooking vegetables, such as frozen peas or thinly sliced bell peppers, when you stir the chicken halfway through baking; they’ll cook through in the remaining time and turn this into more of a one-pan meal. Food safety tips: Always start with fully cooked, commercially prepared frozen carved chicken breast slices if you’re using them straight from the freezer as described; check the package to confirm they are pre-cooked. If your product is raw, you must adjust the baking time significantly and verify that the internal temperature of the thickest pieces reaches 165°F (74°C) before serving. Use a glass casserole dish that is labeled oven-safe and never place a hot glass dish directly on a cold or wet surface to avoid thermal shock. Refrigerate leftovers within 2 hours of baking, store in a shallow container, and reheat to 165°F (74°C) before eating.