When you need dinner to be dependable, affordable, and low-effort, this 5-ingredient oven chicken is exactly the kind of recipe worth keeping in regular rotation. Chicken tenderloins bake quickly and stay tender, while a simple combination of pantry-friendly ingredients and a handful of diced vegetables creates a savory, family-style meal with very little prep. It is the sort of practical oven dinner that feels homey and satisfying, especially on busy weeknights when you want the oven to do most of the work.
Serve this chicken with rice, buttered noodles, mashed potatoes, or roasted potatoes to soak up the flavorful juices from the baking dish. A simple green salad, steamed green beans, or broccoli make easy vegetable sides, and warm dinner rolls are also a good match if you want to round the meal out into a fuller supper.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
1 1/2 pounds raw chicken tenderloins
1 packet dry onion soup mix, about 1 ounce
1 cup colorful diced vegetables, such as bell peppers and onions
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
Directions
1. Preheat the oven to 375°F and lightly grease a medium ceramic baking dish.
2. Arrange the raw chicken tenderloins in an even layer in the baking dish, then scatter the diced vegetables over and around the chicken.
3. In a small bowl, stir together the dry onion soup mix and mayonnaise until evenly combined, then spread the mixture over the chicken.
4. Sprinkle the shredded cheddar cheese evenly across the top.
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 dish rest for 5 minutes before serving so the juices settle and the topping firms up slightly.
7. Serve hot straight from the baking dish with rice, potatoes, or a green vegetable on the side.
Variations & Tips
Add more vegetables: If you want to stretch the meal, add extra diced onions, bell peppers, zucchini, or sliced mushrooms. Just keep the vegetables in a fairly even layer so the chicken still bakes rather than steams too much.
Change the cheese: Mozzarella, Monterey Jack, or a cheddar-jack blend all work well here. A milder cheese gives a creamier finish, while sharp cheddar adds more pronounced flavor.
Use a thermometer: Because tenderloins are small, they can go from juicy to overcooked quickly. Checking for 165°F with an instant-read thermometer is the easiest way to keep them tender.
Make it ahead: You can assemble the dish several hours in advance, cover it, and refrigerate it until baking time. If it is going into the oven cold from the refrigerator, add a few extra minutes to the cooking time.
Serve with the pan juices: Spoon the flavorful juices from the bottom of the baking dish over rice or potatoes. That simple step makes the whole meal taste more complete and prevents any of the flavor from going to waste.