This Oven Baked 3-Ingredient Chicken Raphael Bake is exactly the kind of comforting, no-fuss dinner I lean on during busy weeks. My neighbor Dorothy has been making this since 1972, back when casseroles were queen and no one apologized for using shortcuts. She finally shared the recipe with me last Christmas after I wouldn’t stop raving about the smell wafting over the fence. It’s just three ingredients, all baked together into a golden, cheesy chicken dish nestled in a rich tomato-cream sauce. It looks fancy enough for company but is simple enough to throw together after work with a toddler hanging off your leg.
Serve this chicken bake straight from the casserole dish with a big spoon. It’s perfect over buttered egg noodles, rice, or mashed potatoes to soak up all that tomato-cream sauce. If you’re keeping it lighter, spoon it alongside a simple green salad or steamed green beans. A slice of crusty bread is great for swiping through the corners of the pan. If you like a little heat, add red pepper flakes at the table, and a glass of inexpensive red wine or sparkling water with lemon fits right in with this cozy, retro-style dinner.
Oven Baked 3-Ingredient Chicken Raphael BakeServings: 4
Ingredients
2 pounds boneless, skinless chicken thighs (or breasts), cut into large chunks
2 cups jarred tomato pasta sauce (your favorite marinara or tomato-basil)
1 cup heavy cream
1 1/2 cups shredded mozzarella cheese (or Italian blend), divided
1/2 teaspoon kosher salt (optional, to taste)
1/4 teaspoon black pepper (optional, to taste)
Nonstick cooking spray or a little oil for greasing the dish
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish (a blue speckled one if you have it, in true Dorothy fashion) with nonstick spray or a bit of oil.
In a medium bowl or large measuring cup, whisk together the tomato pasta sauce and heavy cream until the mixture is smooth and turns a rosy, tomato-cream color. Stir in about 1 cup of the shredded mozzarella cheese until evenly combined. Taste the sauce and add the salt and pepper if your sauce needs a little boost.
Spread the cut chicken pieces in an even layer in the prepared casserole dish. They can be snug, but try not to pile them on top of each other too much so they cook evenly.
Pour the tomato-cream-cheese mixture evenly over the chicken, using a spoon to nudge the sauce into the corners and make sure all the chicken is coated. The chicken should be mostly submerged in the sauce.
Cover the casserole dish tightly with foil and bake for 25 minutes. This helps the chicken cook through gently and keeps the sauce from drying out.
Carefully remove the foil, give the sauce a gentle stir around the edges, and sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly over the top.
Return the dish to the oven, uncovered, and bake for another 15–20 minutes, or until the cheese is melted and lightly golden in spots and the sauce is bubbling around the edges. The chicken pieces should reach an internal temperature of 165°F (74°C).
For a deeper golden top like Dorothy’s, you can switch the oven to broil for 2–3 minutes at the end, watching closely so the cheese doesn’t burn.
Let the casserole rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop neat portions. Use a large serving spoon to scoop out hearty portions of chicken and sauce, and serve hot over your favorite side.
Variations & Tips
Dorothy swears the magic of this recipe is that it stays simple, but there’s still room to tweak while keeping the spirit of her 1972 original. To stay true to the 3-ingredient idea, think of the base as just chicken, tomato sauce, and cream—everything else is optional flair. You can swap boneless, skinless chicken breasts for thighs if that’s what you keep on hand; just check for doneness a few minutes earlier so they don’t overcook. If you prefer darker, richer flavor, use bone-in, skin-on chicken pieces and increase the bake time until they reach 165°F and the juices run clear. For a little kick, stir red pepper flakes or a spoonful of pesto into the tomato-cream sauce. If you want extra cheesiness, add more mozzarella on top or tuck a few slices of provolone under the top layer of cheese. For a slightly lighter version, you can use half-and-half instead of heavy cream, though the sauce will be a bit thinner. Food safety tips: Always start with fully thawed chicken; baking from frozen can cause uneven cooking. Use a food thermometer to confirm the thickest piece of chicken reaches 165°F (74°C). Avoid rinsing raw chicken (it can spread bacteria around your sink); just pat it dry with paper towels if needed. Wash your hands, cutting board, and knife thoroughly with hot, soapy water after handling raw chicken, and keep raw poultry and its juices away from ready-to-eat foods. Leftovers should be cooled and refrigerated within 2 hours and eaten within 3–4 days, reheated until hot and steaming throughout.
