Tuck brie cheese slices inside raw slit chicken breasts, paired with 3 additional ingredients, into a glass baking dish for a special meal that's my default when I don't know what to make

This oven baked blackberry brie chicken is my go-to “I don’t know what to make” dinner. It uses just five ingredients and comes together in one glass baking dish, so cleanup is easy on a busy weeknight. The magic is in tucking creamy brie slices into simple slits in the chicken breasts, then letting the oven melt everything together with a sweet-tart blackberry layer on top. It feels a little special, like something you’d order at a cozy bistro, but it’s simple enough to throw together while helping with homework or packing lunches.

I like to serve this blackberry brie chicken with a simple side of roasted green beans or steamed broccoli and either mashed potatoes or buttered egg noodles to soak up the juices. A mixed green salad with a light vinaigrette balances the richness of the cheese and the sweetness of the blackberries. If you’re cooking for guests, add a loaf of warm crusty bread and a glass of chilled white wine or sparkling water with lemon. For kids, plain rice or garlic breadsticks usually win them over.

Servings: 4

4 boneless skinless chicken breasts (about 2 pounds total)

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass baking dish with a little of the olive oil so the chicken doesn’t stick.

Pat the chicken breasts dry with paper towels and place them in the glass baking dish. Drizzle the remaining olive oil over the chicken, then sprinkle evenly with the salt and black pepper. Rub the seasoning and oil all over each piece so they’re coated.

Using a small sharp knife, carefully cut 3 to 4 shallow slits across the top of each chicken breast, going about 3/4 of the way through but not all the way to the bottom. Space the slits about 1/2 inch apart so they can hold the cheese.

Slice the brie into pieces that will fit into the slits. With clean hands, gently tuck a slice of brie into each slit in the chicken breasts, pressing it down just enough so it sits snugly. It’s okay if some of the cheese peeks out; that’s what makes it look so inviting.

Spoon the blackberry preserves over the tops of the chicken breasts, dividing it evenly. Use the back of the spoon to spread the preserves so they cover the tops and settle a bit around the sides in the dish.

Cover the glass baking dish loosely with foil (tent it so it doesn’t stick to the cheese) and bake for 20 minutes. This helps the chicken cook through gently and keeps it moist.

Remove the foil and return the dish to the oven. Bake uncovered for another 10 to 15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part. The brie should be melted and the blackberry preserves bubbly.

Let the chicken rest in the glass dish for 5 minutes before serving so the juices settle and the cheese thickens slightly. Spoon some of the blackberry-pan juices over each piece when you plate it.

For picky eaters, you can leave one or two chicken breasts without blackberry preserves and simply top them with a little extra brie and a light sprinkle of salt and pepper. If your family prefers less sweetness, use 3/4 cup blackberry preserves and thin it with 2 tablespoons water before spooning it over the chicken, or mix in a teaspoon of balsamic vinegar to add a tangy note. You can also swap blackberry preserves for raspberry or cherry if that’s what you have on hand. For a slightly fancier version, sprinkle 1 to 2 teaspoons of chopped fresh thyme or rosemary over the chicken before baking (this doesn’t change the base 5-ingredient idea if you think of herbs as optional). If your chicken breasts are very thick, you can gently pound them to an even thickness (about 3/4 to 1 inch) between two pieces of parchment before seasoning; this helps them cook more evenly. Always use a clean cutting board and knife for the raw chicken, and wash your hands well before handling the brie and other ingredients. Make sure the chicken reaches an internal temperature of 165°F (74°C) for food safety, and refrigerate leftovers within 2 hours. Leftovers reheat nicely in a covered dish at 325°F (165°C) until warmed through, or can be sliced and served cold over a salad the next day.