When I need a low-effort dinner that still feels like I really pulled something together, this 5-ingredient oven chicken is one of my go-to recipes. Thin-sliced chicken breasts bake quickly, the pantry seasoning blend creates tons of flavor with almost no prep, and everything comes together right on one baking sheet. It is the kind of practical weeknight recipe that works especially well after a long workday, but it is also reliable enough to make when you want something simple that still tastes like a real dinner.
This chicken is great with easy sides like roasted broccoli, green beans, mashed potatoes, rice, buttered noodles, or a simple salad. If I am trying to stretch the meal, I like to slice the baked chicken and serve it over rice bowls or tuck it into toasted sandwich rolls with a little mayo and lettuce. It also pairs well with dinner rolls and a quick vegetable, which makes it perfect for those busy nights when you want a full plate without juggling a lot of extra cooking.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
1 1/2 pounds raw thin-sliced chicken breasts
Directions
1. Preheat the oven to 400 degrees Fahrenheit. Lightly grease a metal baking sheet or line it with parchment for easier cleanup.
2. Arrange the raw thin-sliced chicken breasts on the baking sheet in a slightly overlapping layer.
3. Drizzle the olive oil evenly over the chicken, then sprinkle the ranch seasoning, paprika, and garlic powder across the top so the pieces are well coated.
4. Bake for 15 to 20 minutes, or until the chicken reaches 165 degrees Fahrenheit in the thickest part. If you want a little more color, switch to broil for 1 to 2 minutes at the end.
5. Let the chicken rest for 5 minutes before serving so the juices stay in the meat. Serve whole or sliced.
Variations & Tips
Add a little crunch: If you like a lightly crisp top, sprinkle a spoonful of plain breadcrumbs over the seasoned chicken before baking. It gives the finished dish a little texture without adding much extra work.
Make it a little spicier: Add a pinch of cayenne or a few shakes of crushed red pepper along with the other seasonings if your family likes heat. I usually do this when I know I am serving it with rice or potatoes.
Use it for meal prep: This chicken keeps well in the refrigerator for up to 3 days and is great sliced over salads, tucked into wraps, or added to grain bowls for quick lunches during the week.
Do not overbake: Thin-sliced chicken breasts cook fast, so start checking early. Pulling them out as soon as they hit 165 degrees Fahrenheit makes a big difference in keeping them tender and juicy.
Try another seasoning blend: If you do not have ranch mix on hand, Italian seasoning plus a little onion powder and salt can work well too. It changes the flavor profile but keeps the same easy sheet pan method.
