Throw frozen breaded chicken patties in the metal baking pan and 4 other ingredients for a meal so delicious your husband will be begging for more.

This 5-ingredient oven chicken is what I reach for on weeknights when everyone’s hungry and I need dinner in the oven in five minutes. It starts with frozen breaded chicken patties tossed straight into a metal baking pan, then gets layered with a quick pantry sauce and cheese so it bakes up bubbly, crisp-edged, and surprisingly satisfying. Think of it as a shortcut baked chicken dish with a nod to Italian-American comfort food—minimal effort, familiar flavors, and the kind of meal that tends to disappear fast.

Serve these saucy, cheesy chicken patties over hot buttered spaghetti or your favorite short pasta to catch all the extra sauce. A simple green salad with a tangy vinaigrette or steamed green beans balances the richness nicely. Garlic bread or warm dinner rolls are great for mopping up the pan juices. If you prefer something lighter, pair the chicken with roasted vegetables and a side of quinoa or rice instead of pasta.

Servings: 4

6 frozen breaded chicken patties

Preheat your oven to 400°F (200°C). Place a metal 9x13-inch baking pan on the counter so it’s ready for the chicken.

Lay the frozen breaded chicken patties in a single layer in the metal baking pan. It’s fine if they’re still rock solid; do not thaw.

Spoon the marinara or pasta sauce evenly over the tops of the frozen patties, letting some sauce fall around them into the pan but keeping the chicken mostly covered.

Sprinkle the Italian seasoning evenly over the sauced patties to add extra flavor and aroma.

Top each patty with a generous handful of shredded mozzarella, then scatter any remaining cheese over the gaps in the pan. Finally, sprinkle the grated Parmesan evenly over the top for a salty, browned finish.

Place the pan on the center rack of the preheated oven. Bake for 20–25 minutes, or until the chicken patties are hot all the way through (an instant-read thermometer inserted in the center of a patty should read at least 165°F / 74°C), the sauce is bubbling, and the cheese is melted and starting to brown around the edges.

If you’d like a deeper golden top, switch the oven to broil for 1–3 minutes, watching closely so the cheese doesn’t burn.

Remove the pan from the oven and let the chicken rest for 3–5 minutes so the cheese settles slightly. Serve the patties with some of the sauce from the pan spooned over the top.

You can take this basic pan-baked idea in several directions while still keeping it simple. For a slightly lighter version, use part-skim mozzarella and a tomato-basil sauce that’s lower in added sugar. If you prefer a creamier profile, swap half of the marinara for a light Alfredo sauce and sprinkle with a pinch of garlic powder along with the Italian seasoning. Add a layer of thinly sliced fresh tomato under the cheese for extra freshness, or scatter a handful of baby spinach leaves around the patties so they wilt into the sauce as it bakes. If you enjoy a bit of heat, add red pepper flakes with the Italian seasoning. For a kid-friendly twist, use a plain tomato sauce and top with a blend of mozzarella and mild cheddar. Food safety tips: Always bake frozen breaded chicken patties according to the temperature guidelines on the package and confirm they reach at least 165°F (74°C) in the center with an instant-read thermometer. Keep the patties frozen until they go into the oven; do not leave them at room temperature for extended periods. Use a metal pan that can withstand high heat and avoid overcrowding so the chicken heats evenly. Refrigerate leftovers within 2 hours in a shallow container and reheat thoroughly before serving.