Dump raw boneless skinless chicken thighs in the metal roasting pan and 3 pantry staples to get a meal so delicious your husband will be begging for more.

This 4-ingredient oven chicken is the kind of no-fuss, stick-to-your-ribs supper that has fed Midwestern families for generations. It starts just the way the headline says: you dump raw boneless skinless chicken thighs into a metal roasting pan, whisk together three pantry staples into a simple creamy sauce, and slide it all into the oven. I’ve made some version of this since my kids were little, back when supper needed to be hearty, cheap, and on the table without a lot of fuss. The thighs stay tender and juicy under that cozy cream sauce, and it’s the sort of meal that has husbands wandering into the kitchen asking when it’ll be ready—and going back for seconds.

This chicken begs for something to soak up that creamy pan sauce. Spoon it over fluffy mashed potatoes, buttered egg noodles, or plain white rice. Add a simple side of green beans, corn, or a tossed salad to round things out. Warm dinner rolls or slices of soft white bread are lovely for mopping the pan clean, just like we did at my mother’s table.

Servings: 4

2 pounds boneless skinless chicken thighs (about 6–8 pieces), trimmed

Preheat your oven to 375°F (190°C). Lightly grease a metal roasting pan with nonstick spray or a thin film of oil so the chicken doesn’t stick.

Lay the raw boneless skinless chicken thighs in a single layer in the metal roasting pan. If any pieces are very thick on one end, tuck the thinner edges under so they cook more evenly.

In a medium bowl, stir together the cream of mushroom soup, mayonnaise, and garlic powder until smooth and creamy. Taste and add the salt and black pepper if you like.

Pour the creamy mixture over the chicken thighs, spreading it gently with a spoon so each piece is at least partially covered, leaving some of the meat peeking through just like in a good, honest casserole.

Cover the roasting pan tightly with foil and place it on the middle rack of the preheated oven. Bake for 25 minutes.

Carefully remove the foil (watch out for the hot steam) and return the pan to the oven. Continue baking, uncovered, for another 15–20 minutes, or until the chicken is cooked through and very tender. The internal temperature should reach 165°F (74°C) in the thickest part of a thigh.

Once done, let the chicken rest in the pan for about 5 minutes so the juices settle and the sauce thickens slightly. Spoon the creamy sauce over the chicken when serving.

You can swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you have on hand; each gives a slightly different old-fashioned casserole flavor. If you enjoy a bit of brightness, stir 1–2 tablespoons of grated Parmesan or a squeeze of lemon juice into the sauce before baking. For a little color and sweetness, scatter a handful of sliced onions or drained canned mushrooms around the chicken before you pour on the creamy mixture (this will add ingredients, but the basic 4-ingredient method stays the same). To cut back on richness, you can replace half of the mayonnaise with plain Greek yogurt or sour cream, though the sauce may be a bit tangier. Always handle raw chicken carefully: keep it separate from other foods, wash your hands and any cutting boards or utensils with hot, soapy water after contact, and never rinse raw chicken in the sink (it can spread bacteria). Bake until the internal temperature of the thickest part of each thigh reaches at least 165°F (74°C), and refrigerate leftovers within 2 hours in a shallow container. Leftovers reheat nicely in a low oven, covered, with a splash of milk or broth to loosen the sauce if needed.