There is something mighty comforting about a supper that asks very little of you and still comes out tasting like you fussed half the afternoon. This 5-ingredient oven chicken is the kind of practical family meal that fits right into a busy week, using raw chicken tenderloins and a handful of pantry staples to make a tender, savory dish with plenty of homestyle appeal. It reminds me of the sort of dependable baked chicken suppers that have long been welcome across Midwestern kitchens, where simple ingredients and a hot oven could turn an ordinary evening into a meal everybody remembered.
Serve this chicken with mashed potatoes, buttered egg noodles, white rice, or roasted baby potatoes to catch every bit of the sauce. A spoonful of green beans, sweet corn, glazed carrots, or a crisp side salad balances the richness nicely, and warm biscuits or a thick slice of bread on the side make it feel like a full Sunday-style supper even on a weekday.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
1 1/2 pounds raw chicken tenderloins
Directions
1. Preheat the oven to 375°F and lightly grease a dark ceramic roasting pan or 9x13-inch baking dish.
2. Arrange the raw chicken tenderloins in a single layer in the prepared pan.
3. In a medium bowl, stir together the mayonnaise, grated Parmesan cheese, dry onion soup mix, and garlic powder until well combined.
4. Spread the mixture evenly over the chicken tenderloins, coating the tops well.
5. Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through and reaches 165°F in the thickest piece.
6. Let the chicken rest for 5 minutes before serving so the juices settle and the topping firms up a little.
7. Serve hot, spooning any pan juices over the top.
Variations & Tips
Add a little color: Sprinkle chopped parsley or sliced green onions over the chicken just before serving for a fresher look and a touch of brightness.
Make it extra cheesy: If your family likes a richer top, add a small handful of shredded mozzarella or extra Parmesan during the last 5 minutes of baking for a more golden finish.
Use chicken breasts if needed: If tenderloins are not on hand, boneless skinless chicken breasts cut into strips work well, though they may need a few extra minutes in the oven depending on thickness.
Watch the salt: Onion soup mix and Parmesan both bring plenty of seasoning, so taste any side sauces or pan juices before adding extra salt.
Keep from overcooking: Tenderloins cook quickly, so start checking early with a meat thermometer. Pulling them right at 165°F keeps them juicy and tender instead of dry.
