Put raw chicken cutlets into the glass baker and 4 pantry items to get a meal so delicious your grandkids will be begging for more!

This 5-ingredient oven chicken is the kind of no-fuss, comfort-food dinner I lean on during busy weeks. You literally lay raw chicken cutlets in a glass baking dish, whisk together four pantry staples, pour it over, and let the oven do the rest. The result is tender, saucy chicken with a cozy, familiar flavor that reminds me of the simple baked chicken my mom used to make in our small Midwestern kitchen. It’s the kind of meal grandkids will remember and ask for by name.

Serve these baked chicken cutlets with fluffy mashed potatoes or buttered egg noodles to soak up all that savory sauce. Steamed green beans, roasted carrots, or a simple side salad round out the plate nicely. If you’re feeding a crowd, add some warm dinner rolls or garlic toast so everyone can swipe through the bottom of the glass baker and grab every last bit of the juices.

Servings: 4

1 1/2 pounds raw chicken cutlets (about 6 thin-sliced pieces)

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

Lay the raw chicken cutlets in a single layer in the 9x13 glass casserole dish. It’s fine if the edges touch or overlap just a bit, but try to keep them mostly flat so they cook evenly.

In a small bowl, stir together the mayonnaise, grated Parmesan cheese, garlic powder, and dried Italian seasoning until you have a smooth, spreadable mixture.

Spoon the mayonnaise mixture over the chicken cutlets and use the back of the spoon to spread it into an even layer, covering the tops of all the pieces. This coating will keep the chicken moist and create a flavorful, golden topping as it bakes.

Place the glass baker on the middle rack of the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through. The topping should be lightly golden and the internal temperature of the thickest cutlet should reach 165°F (74°C).

If you’d like a deeper golden color on top, switch the oven to broil for 2–3 minutes at the end of the cooking time, watching closely so it doesn’t burn.

Remove the dish from the oven and let the chicken rest in the glass baker for about 5 minutes before serving. Spoon some of the flavorful juices from the bottom of the dish over each piece when you plate it.

For picky eaters, you can skip the Italian seasoning and just use a pinch of salt and pepper in the mayonnaise mixture for a milder flavor. If someone doesn’t love garlic, reduce the garlic powder to 1/2 teaspoon or leave it out and add a little onion powder instead. You can also sprinkle a handful of shredded mozzarella or cheddar over the top during the last 5 minutes of baking for a cheesier version. If you don’t have Italian seasoning, a mix of dried basil and oregano, or even just dried parsley, works well. For a bit of crunch, scatter a few tablespoons of plain breadcrumbs over the coated chicken before baking. Food safety tips: Always start with fully thawed chicken cutlets and keep them refrigerated until you’re ready to cook. Wash your hands, cutting board, and any utensils that touch the raw chicken with hot, soapy water. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving, and refrigerate leftovers within 2 hours in a shallow container. Reheat leftovers until steaming hot before eating.