Press grated parmesan cheese onto raw boneless skinless chicken breasts, along with 2 ingredients, into a glass baking dish for a savory dinner that's my default when I don't know what to make

This is the kind of supper I fall back on when the day’s gotten away from me and I still want something that tastes like I put in more effort than I did. It’s just boneless, skinless chicken breasts pressed into a cozy bed of grated Parmesan, garlic, and a little butter in a glass baking dish. I started making it in the late ’80s when Parmesan in the green can and a pound of chicken could stretch a family paycheck, and it’s stuck around because it’s simple, dependable, and fills the kitchen with that warm, garlicky smell that makes everyone wander in asking when dinner will be ready.

I like to serve this garlic Parmesan chicken with something that can soak up the buttery juices from the pan—mashed potatoes, buttered egg noodles, or simple white rice all work nicely. A side of green beans, peas, or a tossed salad adds a bit of color and crunch to balance the richness. If you have leftover chicken, slice it cold the next day and tuck it into a sandwich with lettuce and tomato, or lay it over a bed of greens with a drizzle of the pan juices as a warm, simple dressing.

Servings: 4

4 boneless skinless chicken breasts (about 2 pounds total)

Preheat your oven to 375°F (190°C). Lightly grease a glass baking dish large enough to hold the chicken breasts in a single layer with nonstick spray or a little butter.

Pat the boneless skinless chicken breasts dry with paper towels so the Parmesan will stick better. If any pieces are very thick on one end, gently pound them to an even thickness so they cook evenly.

In a shallow bowl, mix the grated Parmesan cheese with the garlic powder, salt, and black pepper until everything is well combined.

Pour the melted butter into the bottom of the greased glass baking dish, tilting the dish so the butter lightly coats the bottom.

Working one piece at a time, press each raw chicken breast firmly into the Parmesan mixture, coating the top and lightly pressing so the cheese sticks. Lay each breast, cheese side up, directly into the buttered glass baking dish. If there is any extra Parmesan mixture, gently press it onto the tops of the chicken once they are in the dish.

Gently spoon a little of the melted butter from the bottom of the dish over the tops of the chicken breasts to help the garlic Parmesan layer turn golden and flavorful as it bakes.

Place the glass baking dish on the middle rack of the preheated oven and bake for 25–35 minutes, depending on the thickness of the chicken breasts, until the chicken is cooked through and the Parmesan on top is lightly browned. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer in the thickest part of a breast.

If you’d like a deeper golden top, turn the oven to broil for the last 2–3 minutes of cooking time, watching closely so the cheese doesn’t burn.

Remove the dish from the oven and let the chicken rest in the glass baking dish for about 5 minutes so the juices settle. Spoon some of the buttery, garlicky pan juices over each piece before serving.

You can tuck this recipe into your back pocket and bend it a little to fit what you have on hand. For a touch of color, sprinkle a teaspoon of dried Italian seasoning or dried parsley into the Parmesan mixture before pressing it onto the chicken. If you like a little heat, add a pinch of crushed red pepper flakes. To stretch the meal, slice the cooked chicken and serve it over pasta tossed with the buttery juices from the glass baking dish. If you prefer darker meat, boneless skinless chicken thighs can be used in place of breasts; just keep an eye on the cooking time and still aim for 165°F (74°C) in the thickest part. For a slightly crispier top, mix a few tablespoons of dry breadcrumbs with the Parmesan before pressing it on. Food safety tips: Always start with clean hands and utensils when handling raw chicken. Pat the chicken dry with paper towels and throw those towels away immediately—don’t reuse them on counters or dishes. Keep raw chicken and its juices away from ready-to-eat foods, and wash any cutting boards, knives, and your hands with hot, soapy water after touching the raw meat. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving; using a simple instant-read thermometer takes out the guesswork. If you have leftovers, cool them promptly and refrigerate within 2 hours, then reheat only once until hot all the way through before eating.