This oven baked 3-ingredient chicken Piedmont is the kind of simple, dependable supper that earns a permanent place in a family recipe box. It comes together with just a few pantry and refrigerator staples, but once it bakes up bubbly and savory, it tastes like you put in far more effort. Recipes like this became popular in church cookbooks and potluck circles because they were affordable, easy to assemble, and always comforting on a busy day.
Serve this chicken over hot rice, buttered egg noodles, or mashed potatoes to soak up every bit of the sauce. A green salad, steamed green beans, or simple buttered broccoli make nice fresh sides, and a basket of warm dinner rolls fits right in if you are feeding a hungry table.
Oven Baked 3-Ingredient Chicken Piedmont
Servings: 6
Ingredients
6 boneless, skinless chicken breast halves
1 (24-ounce) jar tomato-based spaghetti sauce
8 ounces mozzarella cheese, shredded
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass baking dish.
2. Arrange the chicken breasts in a single layer in the prepared baking dish.
3. Pour the spaghetti sauce evenly over the chicken, making sure each piece is well coated.
4. Cover the dish with foil and bake for 35 minutes, or until the chicken is nearly cooked through.
5. Remove the foil, sprinkle the mozzarella evenly over the top, and return the dish to the oven for 10 to 15 minutes, until the cheese is melted and the chicken is fully cooked.
6. Let the dish rest for 5 minutes before serving so the sauce settles a bit, then spoon the chicken and sauce onto plates.
Variations & Tips
For picky eaters: Use a mild spaghetti sauce and cut the chicken into smaller pieces before baking so it is easier to serve. A little extra mozzarella on top can make this especially kid-friendly.
Add a little flavor boost: Even though the original is just 3 ingredients, you can sprinkle in a little Italian seasoning, garlic powder, or grated Parmesan if you want to dress it up without changing the spirit of the dish.
Use chicken cutlets for faster cooking: Thin chicken cutlets will bake more quickly than full chicken breasts, so start checking for doneness a little earlier to keep them tender and juicy.
Make it potluck-friendly: This recipe travels well in the same baking dish. Let it rest a bit before covering, then keep it warm with foil for carrying to a gathering.
Check for doneness: Chicken should reach 165°F in the thickest part. If your chicken breasts are especially large, add a little extra baking time before putting on the cheese.