My aunt taught me this secret trick for the juiciest weeknight meal back in the nineties. 3 ingredients is all you need for the perfect tender bite.

This oven baked 3-ingredient Italian herb chicken is exactly the kind of weeknight recipe my aunt slipped me back in the nineties, when she was teaching me how to cook without a million ingredients. Her secret trick was using a bottle of zesty Italian dressing as both marinade and baking sauce, so the chicken comes out ridiculously juicy with a glossy, herb-flecked glaze. If you’ve got chicken breasts, Italian dressing, and a little grated Parmesan, you can have a tender, flavorful main dish on the table with almost no effort and only one casserole dish to wash.

Serve this juicy Italian herb chicken with something that can soak up the extra savory glaze in the bottom of the dish—think buttered noodles, simple rice, or roasted potatoes. A quick green side like steamed broccoli, a tossed salad, or green beans rounds out the plate without adding much prep time. If you want to stretch the leftovers, slice the chilled chicken and serve it over salad greens or tuck it into a warm baguette with a slice of provolone for an easy next-day lunch.

Servings: 4

1 1/2 to 2 pounds boneless skinless chicken breasts (about 4 medium pieces)

Preheat your oven to 400°F (200°C). Lightly grease a medium white ceramic or glass casserole dish with a tiny bit of the Italian dressing or nonstick spray so the chicken doesn’t stick.

Pat the chicken breasts dry with paper towels so the dressing can cling better. If any pieces are very thick on one end, gently pound them to an even thickness (about 3/4 to 1 inch) so they cook evenly and stay juicy.

Arrange the chicken breasts in a single layer in the casserole dish, leaving a little space between each piece so the heat can circulate.

Pour the Italian dressing evenly over the chicken, turning each piece once or twice with a fork or tongs to coat all sides. The chicken should be mostly surrounded by dressing but not fully submerged.

Sprinkle the grated Parmesan evenly over the top of the chicken. Some will fall into the dressing—that’s perfect and helps create the savory, golden, herb-flecked glaze as it bakes.

Cover the dish tightly with foil and bake for 20 minutes on the center rack. This covered time is my aunt’s secret trick: it traps steam so the chicken stays incredibly tender and juicy.

After 20 minutes, carefully remove the foil (watch out for steam), spoon some of the hot dressing and melted cheese mixture from the bottom of the dish over the tops of the chicken, and return the uncovered dish to the oven.

Bake uncovered for another 10 to 15 minutes, or until the chicken is cooked through and the tops are lightly golden with little browned, cheesy spots. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer in the thickest part.

Let the chicken rest in the hot dish for 5 minutes after baking so the juices redistribute. Then, using a fork, lift a piece and slice into it right in the dish to show off the tender, juicy center. Spoon some of the glossy herb dressing and melted Parmesan from the bottom of the dish over each serving before plating.

To change things up while keeping the 3-ingredient spirit, try swapping the Italian dressing for a different herb-heavy vinaigrette, like roasted garlic or lemon herb. You can also use chicken thighs instead of breasts; they’re very forgiving and stay juicy—just add 5 to 10 minutes to the bake time and still aim for 165°F (74°C) internal temperature. For a slightly richer finish, use a thicker Italian dressing or one labeled “creamy Italian,” which will give you an even more velvety glaze. If you prefer a little crunch, broil the chicken for 1 to 2 minutes at the very end, watching closely so the cheese doesn’t burn. Leftovers are great sliced over salad greens with any extra pan juices as a warm dressing. Food safety tips: Always wash your hands, utensils, and any surfaces that touch raw chicken with hot, soapy water. Don’t reuse any dressing that has been in contact with raw chicken as a salad dressing; it must be cooked. Use a meat thermometer to confirm the chicken reaches 165°F (74°C) in the thickest part, and refrigerate leftovers within 2 hours in a shallow container.