My neighbor shared this recipe with my mother in 1978 and it became our go-to for every graduation party and bridal shower since.

This Oven-Baked 5-Ingredient Chicken Raphael is one of those vintage, hand-me-down recipes that quietly becomes a family tradition. My neighbor shared it with my mom back in 1978, and it’s shown up at every graduation party, bridal shower, and big family gathering since. It’s comforting and a little bit fancy-looking, but it’s secretly so simple: tender baked chicken breasts covered with a creamy artichoke mixture and a blanket of melted Swiss cheese. It’s perfect for busy weeknights, but also feels special enough to bring to a potluck or celebration when you don’t have time for anything fussy.

Serve this chicken hot right out of the casserole dish with something that can soak up the extra creamy sauce—think buttered egg noodles, rice, or mashed potatoes. A crisp green salad with a tangy vinaigrette or simple steamed green beans helps balance the richness. For parties, I like to slice the chicken into thick strips and arrange them on a platter, spooning some of the artichoke topping over each piece so guests can grab a piece alongside rolls, a big fruit salad, and maybe a bubbly white wine or sparkling water with lemon.

Servings: 4

4 boneless, skinless chicken breasts (about 2 pounds total)

Preheat your oven to 375°F (190°C). Lightly grease a medium ceramic or glass casserole dish so the chicken doesn’t stick.

Pat the chicken breasts dry with paper towels. This helps them brown a bit and keeps the topping from sliding off.

Arrange the chicken breasts in a single layer in the prepared casserole dish, leaving a little space between each piece if possible.

In a medium bowl, stir together the chopped artichoke hearts, mayonnaise, and garlic salt until everything is evenly combined and creamy. Taste and adjust the garlic salt if you like it a little more seasoned.

Spoon the artichoke mixture evenly over the tops of the chicken breasts, dividing it so each piece gets a generous, thick layer. Use the back of the spoon to spread it all the way to the edges of the chicken.

Lay the Swiss cheese slices over the artichoke-covered chicken, overlapping as needed so the tops are mostly covered. As it bakes, the cheese will melt and turn golden in spots.

Bake, uncovered, for 30 to 40 minutes, or until the chicken is cooked through and the cheese is melted and lightly golden. The exact time will depend on the thickness of your chicken breasts.

Check for doneness by inserting an instant-read thermometer into the thickest part of a breast; it should read 165°F (74°C). If the cheese is browning too quickly before the chicken is done, loosely tent the dish with foil.

Once done, remove the casserole from the oven and let the chicken rest for about 5 to 10 minutes. This helps the juices settle and the sauce thicken slightly.

Serve the chicken straight from the casserole dish, spooning some of the creamy artichoke and cheese mixture over each piece. Any extra sauce in the bottom of the dish is great over rice, noodles, or potatoes.

You can tweak this old-school classic to fit your family and pantry. For a slightly lighter version, swap half of the mayonnaise for plain Greek yogurt; just know the sauce will be a bit tangier and may separate slightly more as it bakes. If you don’t have garlic salt, use 3/4 teaspoon kosher salt plus 1/2 teaspoon garlic powder instead. For extra flavor, sprinkle a little black pepper or dried Italian seasoning over the chicken before adding the topping. You can also stir 1/2 cup grated Parmesan into the artichoke mixture for a richer, more “party dish” vibe. If your chicken breasts are very thick, consider slicing them in half horizontally to make cutlets so they cook more evenly and faster. To make this ahead for a busy day, assemble the dish up to the point of adding the cheese, cover tightly, and refrigerate for up to 24 hours; add 5 to 10 minutes to the baking time and top with cheese right before it goes in the oven. For food safety, always keep raw chicken refrigerated until you’re ready to cook, wash your hands and any surfaces that touch raw poultry, and use a separate cutting board if possible. Never rinse raw chicken (it can spread bacteria around your sink), and always cook until the internal temperature reaches 165°F (74°C) in the thickest part. Leftovers should be cooled, then stored in an airtight container in the refrigerator and eaten within 3 to 4 days; reheat thoroughly until steaming hot before serving.