My father-in-law requested this for every birthday dinner. Three simple ingredients and it tastes like a fancy restaurant.

This oven baked 3-ingredient chicken regency is the kind of dish that makes people feel fussed over, even though it’s almost embarrassingly simple. My father-in-law requested this every single year for his birthday dinner because it tastes like something you’d order at a white-tablecloth restaurant: tender chicken in a silky white wine cream sauce with a golden, buttery crust on top. It’s a classic Midwestern-style “company” recipe that uses pantry-friendly ingredients, comes together in minutes, and bakes up into a comforting, elegant main dish.

Serve this chicken with something that can soak up all that gorgeous sauce: buttered egg noodles, mashed potatoes, or a simple rice pilaf are all perfect. I like to add a green vegetable for color and balance—steamed green beans, roasted asparagus, or a crisp side salad with a light vinaigrette. A warm baguette or dinner rolls are wonderful for swiping through the creamy white wine sauce. If you enjoy wine with dinner, a chilled glass of the same dry white wine you used in the recipe ties everything together nicely.

Servings: 4

2 pounds boneless, skinless chicken breasts (about 4 medium breasts, trimmed)

Preheat your oven to 375°F (190°C). Lightly grease an oval or 9x13-inch ceramic or glass baking dish with the butter or olive oil if using. This helps keep the chicken from sticking and makes cleanup easier.

Pat the chicken breasts dry with paper towels. If they are very thick on one end, you can gently pound them to an even thickness so they cook more evenly. Season both sides lightly with the salt and pepper if using. (The three main ingredients are simply the chicken, white wine, and cream; the seasoning is just to bring out their flavor.)

Arrange the chicken breasts in a single layer in the prepared baking dish, nestling them close but not overlapping. This helps them cook at the same rate and allows the sauce to surround each piece.

In a measuring cup or bowl, whisk together the white wine and heavy cream (or half-and-half) until well combined. Pour this mixture evenly over and around the chicken breasts. The liquid should come at least halfway up the sides of the chicken, creating that silky sauce as it bakes.

Place the baking dish on the middle rack of the preheated oven. Bake uncovered for 30–40 minutes, depending on the thickness of your chicken breasts. Begin checking at 25–30 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part and the top is a light golden brown.

Once the chicken is cooked through, you can turn the oven to broil for 2–3 minutes if you’d like a deeper golden crust on top. Watch very closely so it doesn’t burn. The sauce will be bubbling and slightly thickened, with a glossy, restaurant-style look.

Remove the baking dish from the oven and let the chicken rest in the sauce for 5–10 minutes. This helps the juices settle and allows the sauce to thicken a bit more. The chicken should be very tender—when you slide a silver serving spoon into one of the breasts, it should reveal moist, juicy meat surrounded by the creamy white wine sauce.

To serve, spoon some of the silky sauce over each piece of chicken and pair with your favorite sides. If you’d like the sauce a bit thicker, you can transfer it to a small saucepan and simmer it on the stovetop for a few minutes while the chicken rests, then pour it back over the top before serving.

For picky eaters: If the flavor of white wine is a concern, you can use half white wine and half low-sodium chicken broth, or even all broth, though the flavor will be a bit milder. You can also cut the chicken into smaller cutlets or chunks before baking to make it easier for kids to eat and to help it cook a little faster. For extra richness: Stir 1–2 tablespoons of grated Parmesan into the wine and cream mixture before pouring it over the chicken. This adds a slightly nutty, “fancy restaurant” taste without complicating the recipe. For a lighter version: Use half-and-half instead of heavy cream and trim all visible fat from the chicken. You can also serve smaller portions of chicken over a big bed of steamed vegetables or a salad to balance things out. For extra flavor without more ingredients: Use a dry white wine you’d actually enjoy drinking, and don’t skip lightly seasoning the chicken with salt and pepper. You can also sprinkle a pinch of dried thyme or garlic powder over the top if your family likes a little more flavor, though that technically goes beyond the three core ingredients. Make-ahead tip: You can assemble the dish (chicken in the dish, wine and cream poured over) up to 4 hours ahead, cover, and refrigerate. Let it sit at room temperature for about 15 minutes while the oven preheats, then bake as directed, adding a few extra minutes if needed. Food safety tips: Always wash your hands, cutting board, and any utensils that have touched raw chicken with hot, soapy water. Use a food thermometer to ensure the chicken reaches 165°F (74°C) in the thickest part before serving. Do not let the raw chicken sit out at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Refrigerate leftovers within 2 hours of baking, and reheat thoroughly until steaming hot before eating. Because this dish contains cream, avoid leaving it out on the table for long periods; keep it warm or chilled to stay in the safe zone.