When supper needs to be simple, dependable, and made from what is already in the pantry, this 4-ingredient oven chicken is the kind of recipe that earns a permanent place in the kitchen drawer. Using raw chicken breast strips and a few basic seasonings, it bakes up tender and full of savory flavor with hardly any fuss at all. It reminds me of the practical sort of meal Midwestern home cooks have long leaned on, where a baking sheet, a hot oven, and a handful of staples could put a hearty supper on the table without much fanfare.
This chicken is mighty good with mashed potatoes, buttered egg noodles, rice, or roasted potatoes to soak up the flavorful juices. For vegetables, green beans, corn, glazed carrots, or a crisp garden salad all fit right in. If you want to stretch the meal, serve it with warm dinner rolls and a simple applesauce or coleslaw on the side.
4-Ingredient Oven Chicken
Servings: 4
Ingredients
1 1/2 pounds raw chicken breast strips
1 packet dry onion soup mix, about 1 ounce
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
Directions
1. Heat the oven to 400 degrees Fahrenheit and lightly grease a metal baking sheet or 9x13-inch baking dish.
2. Spread the raw chicken breast strips out in a single layer on the prepared baking sheet.
3. In a medium bowl, stir together the mayonnaise, dry onion soup mix, and grated Parmesan cheese until well combined.
4. Spoon the mixture over the chicken strips and spread it evenly so the chicken is well coated.
5. Bake for 22 to 28 minutes, or until the chicken is cooked through and reaches 165 degrees Fahrenheit in the thickest piece. If you want a little more color on top, broil for 1 to 2 minutes at the end.
6. Let the chicken rest for 5 minutes before serving so the juices settle back in.
Variations & Tips
Add a little crunch: If you like a crisp topping, sprinkle a small handful of plain bread crumbs or crushed buttery crackers over the coated chicken before baking. That gives the top a little extra texture without changing the easy nature of the recipe.
Try different cuts: Chicken tenders work beautifully here, and boneless skinless chicken thighs can be used too. Just adjust the baking time as needed, since thicker or darker meat may need a few more minutes in the oven.
Keep it from overcooking: Chicken breast strips cook quickly, so start checking early. The best way to keep them tender is to pull them from the oven as soon as they reach 165 degrees Fahrenheit.
Make it a fuller meal: You can scatter sliced potatoes, baby carrots, or thick onion wedges around the chicken if you want a one-pan supper. Just be sure the vegetables are cut small enough to finish cooking in the same amount of time.