Throw raw thin-sliced chicken breasts in the glass 9x13 pan alongside 4 pantry staples to get a meal so delicious your whole family will be begging for more.

This 5-ingredient oven chicken is the kind of no-fuss, weeknight lifesaver I lean on when everyone’s hungry and I don’t want to fuss with a skillet. You literally lay raw thin-sliced chicken breasts into a glass 9x13 pan, add four simple pantry staples, and let the oven do the work. The result is tender, flavorful chicken with a cozy, homey taste that feels like a Sunday dinner even on a Tuesday night. It’s perfect for busy families, picky eaters, and anyone who wants a comforting meal without a sink full of dishes.

Serve this chicken straight from the glass pan with buttered egg noodles, rice, or mashed potatoes to soak up the juices. Add a simple side salad, steamed green beans, or roasted carrots to round out the plate. Leftovers are great sliced over a salad, tucked into a wrap, or reheated with a little extra broth for a quick lunch the next day.

Servings: 4

1 1/2 pounds raw thin-sliced chicken breasts

Preheat your oven to 375°F (190°C). Lightly grease a glass 9x13 baking pan with a bit of cooking spray or oil so the chicken doesn’t stick.

Lay the raw thin-sliced chicken breasts flat in a single layer in the bottom of the glass 9x13 pan. It’s fine if the edges touch, but try not to overlap them so they cook evenly.

In a medium bowl, whisk together the cream of chicken soup, chicken broth (or water), garlic powder, dried Italian seasoning, salt, and black pepper until smooth and pourable.

Pour the soup mixture evenly over the chicken in the pan, making sure each piece is coated. Use the back of a spoon to spread it into the corners so the whole pan is covered.

Cover the glass pan tightly with aluminum foil to keep the chicken moist and help it cook through without drying out.

Bake in the preheated oven for 20–25 minutes, then carefully remove the foil (watch for steam). Check that the chicken is mostly cooked through and no longer pink on top.

Return the pan to the oven, uncovered, and bake for another 5–10 minutes, or until the chicken is cooked through and the sauce is bubbling around the edges. The internal temperature of the thickest piece should reach 165°F (74°C).

Let the chicken rest in the hot pan for about 5 minutes before serving so the juices settle and the sauce thickens slightly. Spoon the creamy sauce over the chicken when you dish it up.

For picky eaters, skip the Italian seasoning and just use salt, pepper, and garlic powder for a milder flavor. You can also sprinkle a little shredded mozzarella or cheddar over the top during the last 5 minutes of baking for a cheesy version. If you don’t have cream of chicken soup, cream of mushroom or cream of celery will work in a pinch and still keep this a true pantry meal. To make it a more complete one-pan dinner, scatter drained canned green beans or a handful of frozen mixed vegetables around the chicken before pouring on the sauce. For a slightly tangier flavor, stir 1–2 tablespoons of grated Parmesan into the soup mixture. Food safety tips: Always start with fully thawed chicken; baking from frozen will change the cooking time and can cause uneven cooking. Use a food thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part. Avoid rinsing raw chicken, as it can spread bacteria around your sink and counters. Wash your hands, cutting board, and any utensils that touch raw chicken with hot, soapy water before using them for other ingredients. Store leftovers in an airtight container in the refrigerator within 2 hours of cooking and eat within 3–4 days, reheating until steaming hot before serving.