Pour that bag of frozen cutlets right into the baking sheet with 4 more things from your pantry and dinner practically makes itself.

This five-ingredient oven chicken is the kind of weeknight dinner that practically cooks itself. You literally pour a bag of frozen thin chicken cutlets onto a baking sheet, add four pantry staples, and let the oven do the work. It’s a very American, Midwestern-style pantry bake—no marinating, no thawing, no searing. The onions soften and sweeten in the heat, the herbs bloom, and the chicken stays surprisingly juicy, making this a reliable fallback when you’re short on time and energy.

Serve these herby baked cutlets with something that can cook while the chicken is in the oven: roasted potatoes or a sheet pan of mixed vegetables, or simply spoon the pan juices over steamed rice or buttered egg noodles. A crisp green salad with a tangy vinaigrette balances the richness nicely, and a side of crusty bread is perfect for soaking up the oniony, herb-scented juices. If you’d like a sauce, a quick drizzle of lemon juice, a spoonful of plain yogurt, or a bit of store-bought pesto on the side works well without adding any extra effort to the main recipe.

Servings: 4

1 (1.5–2 pound) bag frozen thin chicken cutlets (unthawed)

Preheat your oven to 400°F (200°C). Line a large metal baking sheet with foil or parchment for easier cleanup, if you like.

Open the bag of frozen thin chicken cutlets and pour them directly onto the baking sheet. Spread them out in a single layer as best you can; a little overlap is fine, but avoid stacking if possible so they cook evenly.

Drizzle the olive oil evenly over the frozen cutlets. Use your hands or a spoon to lightly nudge the pieces so the oil reaches most surfaces; it doesn’t need to be perfect.

Scatter the sliced onion rings all over and between the chicken cutlets, tucking some under and around the pieces so the onions can soften in the pan juices.

Sprinkle the dried Italian seasoning and the salt evenly over the chicken and onions. If the cutlets are very packed with ice crystals, brush or shake off any large chunks so the seasoning can stick better.

Place the baking sheet on the middle rack and bake for 20 minutes. At this point, carefully remove the pan and use tongs to flip the cutlets, stirring and redistributing the onion rings so they cook evenly.

Return the pan to the oven and continue baking for another 10–15 minutes, or until the chicken is cooked through. Thin cutlets should reach an internal temperature of 165°F (74°C) at the thickest part. Total time will vary slightly based on how frozen and how thin the cutlets are.

Once done, let the chicken rest on the baking sheet for 5 minutes so the juices settle. Taste a bit of the onion and pan juices and add a pinch more salt if needed. Serve the cutlets topped with the softened onions and spoonfuls of the herby pan juices.

You can adjust this very flexible base recipe to suit what you keep in your pantry. For a garlicky version, add 1 teaspoon of garlic powder along with the dried herbs; keep an eye on it so the garlic doesn’t scorch on very hot spots of the pan. If you like a bit of heat, sprinkle 1/4 teaspoon of crushed red pepper flakes over the chicken with the Italian seasoning. To lean more Mediterranean, swap the Italian seasoning for 1 teaspoon dried oregano and 1 teaspoon dried basil, and finish the baked chicken with a squeeze of fresh lemon (added at the table so it doesn’t count as part of the core five ingredients). For a slightly saucier result, drizzle 2–3 tablespoons of chicken broth or dry white wine onto the pan before baking, which will mingle with the onion and herb drippings. You can also use red onion or sweet onion instead of yellow; just keep the rings relatively thin so they soften in about the same time as the chicken cooks. Food safety tips: Always bake the chicken straight from frozen at a reliable oven temperature of at least 375–400°F (190–200°C) so it moves quickly through the temperature “danger zone” (40–140°F / 4–60°C). Use a food thermometer to confirm that the thickest part of each cutlet reaches 165°F (74°C); color alone is not a safe indicator of doneness, especially with frozen products that may be pre-brined. Avoid overcrowding the pan so heat can circulate; if your bag is very large, divide the cutlets between two baking sheets. Do not refreeze chicken once it has been thawed and cooked—cool leftovers promptly and refrigerate within 2 hours, then eat within 3–4 days, reheating to at least 165°F (74°C) before serving.