When I need a dependable dinner that feels comforting without creating a pile of dishes, this 5-ingredient oven chicken is one of the first recipes I reach for. Using raw split chicken breasts gives you juicy meat, crisped skin, and plenty of savory flavor with very little prep, which makes it a great choice for busy weeknights when you still want something that tastes like a real sit-down family meal.
This chicken is especially good with mashed potatoes, rice, buttered noodles, or roasted vegetables so you can soak up the flavorful juices from the casserole dish. If you want to keep things simple, add a green salad or steamed green beans on the side, and for a cozy Sunday-dinner feel, serve it with warm dinner rolls.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
4 split chicken breasts, bone-in and skin-on
Directions
1. Preheat your oven to 375°F and lightly grease a glass casserole dish large enough to hold the chicken breasts in a single layer.
2. Place the raw split chicken breasts in the casserole dish, skin side up.
3. In a small bowl, stir together the mayonnaise, dry onion soup mix, garlic powder, and paprika until combined.
4. Spread the mixture evenly over the tops of the chicken breasts, covering the skin well.
5. Bake uncovered for 50 to 60 minutes, or until the chicken is cooked through and the skin is browned and the internal temperature reaches 165°F.
6. Let the chicken rest for 5 to 10 minutes before serving so the juices can settle, then spoon some of the pan juices over each piece when serving.
Variations & Tips
Add vegetables: If you want a built-in side dish, scatter baby carrots, small potato chunks, or onion wedges around the chicken before baking. Just make sure the vegetables are cut into similar sizes so they cook evenly in the casserole dish.
Use different seasoning: Swap the paprika for smoked paprika or add a little black pepper if you want a slightly deeper flavor. This is an easy way to make the recipe feel a little different without changing the basic method.
Make it meal-prep friendly: You can mix the topping earlier in the day and keep it covered in the refrigerator until dinnertime. When things are hectic after work, having that step done ahead makes getting dinner in the oven much easier.
Check doneness carefully: Because split chicken breasts can vary in size, using an instant-read thermometer is the best way to avoid dry chicken. Insert it into the thickest part of the meat without touching the bone and look for 165°F.
For crispier skin: If the chicken is fully cooked but you want more color on top, place it under the broiler for 1 to 2 minutes at the end. Watch it closely so the topping browns instead of burning.
