Scatter sliced raw cremini mushrooms over raw boneless skinless chicken breasts, together with 3 other ingredients, into a glass casserole dish for a beautiful springtime feast that's my absolute defa

This is my absolute default dinner when I stare into the fridge at 5:30 p.m. and have no idea what to make. You literally scatter sliced raw cremini mushrooms over raw boneless, skinless chicken breasts, pour in a bit of white wine and a couple pantry staples, and slide the glass casserole dish into the oven. It feels like a little springtime feast even though it’s mostly hands-off, and it’s the kind of recipe I can throw together after work without dirtying half the kitchen.

I love serving this white wine mushroom chicken over buttered egg noodles or fluffy mashed potatoes so all the pan juices have something to soak into. Steamed green beans, roasted asparagus, or a simple arugula salad with lemon vinaigrette keep things light and springy. If you’d rather skip starches, spoon the chicken and mushrooms over cauliflower rice or alongside a big mixed veggie tray. A small glass of the same white wine you cooked with ties everything together.

Servings: 4

4 boneless skinless chicken breasts (about 1 1/2–2 pounds total)

Preheat your oven to 400°F (200°C). Grab a 9x13-inch glass casserole dish and lightly grease it with a quick drizzle of olive oil or a spritz of cooking spray to prevent sticking.

Pat the boneless skinless chicken breasts dry with paper towels so they brown a bit better, then lay them in a single layer in the bottom of the glass casserole dish.

Drizzle the olive oil evenly over the tops of the chicken breasts. Sprinkle the kosher salt and black pepper over the chicken, making sure each piece is seasoned from end to end.

Using your hands, scatter the sliced raw cremini mushrooms all over the raw chicken breasts, letting some fall down around the sides so they cover the bottom of the glass dish in a loose layer. This is the cozy, messy part and it should look like a generous blanket of mushrooms.

Pour the white wine around the chicken and mushrooms in the casserole dish, avoiding pouring directly over the top so you don’t rinse off the seasoning. The wine should come partway up the sides of the chicken but not fully submerge it.

Cover the glass casserole dish tightly with foil to trap in moisture, then place it on the middle rack of the preheated oven and bake for 20 minutes.

After 20 minutes, carefully remove the foil (watch for hot steam), then return the dish to the oven and continue baking uncovered for another 10–20 minutes, or until the chicken is cooked through and the mushrooms are tender and lightly browned around the edges. The total 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 at least 165°F (74°C). If it’s not there yet, continue baking in 5-minute increments, checking as you go.

Once done, let the chicken rest in the hot pan juices for about 5 minutes out of the oven so the juices settle. Spoon the mushrooms and white wine pan sauce over each chicken breast when serving.

For extra flavor without adding more core ingredients, you can toss in a small handful of fresh herbs you already have (like thyme or parsley) or a smashed garlic clove or two if you’re not strict about the 5-ingredient count. If you prefer to skip wine, substitute low-sodium chicken broth; you’ll lose a bit of that bright, springy flavor, but it’s still delicious and more kid-friendly. For creaminess, stir a splash of heavy cream or a spoonful of cream cheese into the hot pan juices right after baking to make a quick sauce. If your chicken breasts are very large and thick, consider cutting them in half horizontally so they cook more evenly and stay juicy. Food safety tips: Always start with fully thawed chicken and keep it refrigerated until you’re ready to cook. Avoid rinsing raw chicken to prevent spreading bacteria around your sink. After handling raw chicken, wash your hands, cutting board, and any utensils with hot, soapy water. Use a food thermometer to ensure the chicken reaches 165°F (74°C) at the thickest part. Let leftovers cool, then refrigerate in a covered container within 2 hours and eat within 3–4 days, reheating until steaming hot before serving.