Dump raw boneless skinless chicken thighs in the 9x13 baking dish and 3 other ingredients to get a meal so delicious your husband will be begging for more!

This is the kind of no-fuss oven chicken that has seen many a busy weeknight through on our old farmhouse table. You just lay raw boneless skinless chicken thighs right into a 9x13 baking dish, scatter three pantry ingredients over the top, and let the oven do the rest. It reminds me of the simple “dump and bake” suppers my mother used to make after long days in the fields—nothing fancy, just honest, comforting food that makes the whole house smell welcoming and has your husband asking if there’s enough for seconds.

This chicken is lovely with buttery mashed potatoes or a pan of roasted potatoes, because the savory juices from the thighs and sauce run over everything like a built-in gravy. Steamed green beans, peas, or a simple tossed salad bring some color to the plate. Warm dinner rolls or a slice of crusty bread are perfect for soaking up every last bit of the garlicky, herbed pan juices. If you like, add a side of coleslaw or sliced garden tomatoes in the summer for a true old-fashioned Midwestern supper.

Servings: 4

2 pounds raw boneless skinless chicken thighs

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

Lay the raw boneless skinless chicken thighs in a single layer in the 9x13 baking dish. It’s fine if they’re snug, but try not to overlap them too much so they cook evenly.

Pour the Italian salad dressing evenly over the chicken thighs, making sure each piece gets a good drizzle. Use the back of a spoon or your fingers to lightly turn and coat the chicken in the dressing right in the dish.

Sprinkle the garlic powder evenly over the top of the chicken and dressing. Then sprinkle the grated Parmesan cheese over everything, making a light, even layer on the thighs.

Cover the baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake, covered, for 20 minutes to help the chicken stay moist and start to soak up the flavors.

After 20 minutes, carefully remove the foil (watch for hot steam). Continue baking the chicken uncovered for another 15–20 minutes, or until the thighs are cooked through, the cheese is melted and lightly golden, and the juices are bubbling. The internal temperature of the thickest piece should reach at least 165°F (74°C).

Once done, remove the dish from the oven and let the chicken rest for about 5 minutes so the juices settle. Spoon some of the flavorful pan juices over the top of each serving. Serve the chicken straight from the 9x13 dish at the table, just like we’ve done for years.

You can change the character of this simple dish just by swapping that one bottle in your pantry. Try ranch dressing instead of Italian for a creamier, homestyle flavor, or a honey mustard dressing for a slightly sweet glaze your grandkids might love. If you enjoy a little heat, add a pinch of crushed red pepper flakes along with the garlic powder. For extra color and aroma, you can sprinkle 1 teaspoon of dried Italian seasoning or dried parsley over the top with the Parmesan. If you prefer a bit more browning on top, switch the oven to broil for the last 2–3 minutes of cooking, watching very closely so the cheese doesn’t burn. To cut back on salt, choose a reduced-sodium Italian dressing and use a light hand with the Parmesan. Food safety tips: Always start with fully thawed chicken; baking from frozen can cause uneven cooking. Keep raw chicken and its juices away from ready-to-eat foods, and wash your hands, cutting boards, and any utensils that touch the raw chicken with hot, soapy water. Use a meat thermometer to be sure the chicken reaches 165°F (74°C) in the thickest part before serving. Refrigerate leftovers within 2 hours and use them within 3–4 days, reheating until hot all the way through.