Press bagged potato chips and these 2 ingredients over raw chicken breasts into a baking sheet for a comforting meal your family will constantly ask for

This oven baked 4-ingredient Amish potato chip chicken is the kind of comforting, no-fuss meal my family never gets tired of. It’s inspired by the simple, thrifty cooking you still find in small Midwestern and Amish communities—where pantry staples and a baking sheet can turn plain chicken into something special. You literally press crushed bagged potato chips and two more everyday ingredients right over raw chicken breasts on a baking sheet, then let the oven do the rest. The chips bake up into a crunchy, salty crust that tastes like you fussed for hours, even though it comes together in just a few minutes.

Serve this potato chip chicken hot from the oven with something cozy and simple: mashed potatoes or buttered egg noodles, a side of green beans or steamed broccoli, and maybe a crisp salad with ranch dressing to keep that classic Midwestern feel. It’s also great sliced over a bed of lettuce with cherry tomatoes and shredded cheese for an easy dinner salad. If you have leftovers, tuck cooled slices into sandwiches with a swipe of mayo and a few pickles for an easy next-day lunch.

Servings: 4

4 boneless, skinless chicken breasts (about 2 pounds total)

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it to help keep the chicken from sticking.

Place the raw chicken breasts on the prepared baking sheet, spacing them slightly apart so each piece has room to cook evenly.

In a small bowl, stir together the mayonnaise and garlic powder until smooth. This will help the potato chips stick to the chicken and keep the meat moist as it bakes.

Spoon the mayonnaise mixture over the tops of the raw chicken breasts and use the back of the spoon or clean fingers to spread it into an even, thin layer on each piece.

Open the bag of potato chips and crush them right in the bag with your hands until you have small, coarse crumbs. You want texture, not fine powder, so stop crushing when most pieces are about pea-sized.

Pour the crushed potato chips into a shallow bowl or directly over the chicken on the baking sheet. With clean, dry hands, press the crushed chips firmly over the mayonnaise-coated tops and sides of the raw chicken breasts, pressing them down into the chicken right on the baking sheet so they stick and form a thick, even crust.

Make sure each chicken breast is generously covered with the potato chip coating, adding any loose crumbs from the baking sheet back on top and pressing again so nothing goes to waste.

Place the baking sheet in the preheated oven and bake for 22–28 minutes, or until the chicken is cooked through, the chip coating is golden and crisp, and an instant-read thermometer inserted into the thickest part of a breast reads 165°F (74°C).

If the chicken is done but you’d like a bit more color on the crust, you can switch the oven to broil for 1–2 minutes, watching very closely so the chips don’t burn.

Remove the baking sheet from the oven and let the chicken rest for about 5 minutes before serving. This helps the juices settle and keeps the coating from sliding off when you slice or move the pieces.

You can easily make this recipe your own with a few small tweaks. For picky eaters, stick with plain potato chips and skip any extra seasonings beyond the garlic powder for a mild, familiar flavor. If your family likes a little extra kick, try using sour cream and onion or barbecue-flavored chips instead of plain, or add 1/2 teaspoon of paprika or dried parsley to the mayonnaise mixture for more color and flavor. To cut back on richness, you can use light mayonnaise or a mix of 1/4 cup mayonnaise and 1/4 cup plain Greek yogurt, though the crust may be slightly less crisp. For smaller appetites or younger kids, slice large chicken breasts in half horizontally to make thinner cutlets; just reduce the baking time and start checking for doneness around 15–18 minutes. If you prefer dark meat, you can use boneless, skinless chicken thighs; they may need a few extra minutes in the oven. Food safety tips: Always start with raw chicken that has been kept refrigerated at 40°F (4°C) or below, and wash your hands and any surfaces that touch raw chicken or its juices. Do not rinse raw chicken in the sink, as this can spread bacteria. Use a clean spoon or spatula when spreading the mayonnaise mixture and discard any leftover mixture that has touched raw chicken. Make sure the internal temperature of the thickest part of each piece reaches 165°F (74°C) before serving. Refrigerate leftovers within 2 hours in a shallow container and eat within 3–4 days, reheating until hot all the way through.