Dump raw boneless skinless chicken thighs in the 9×13 baking dish and 3 other ingredients to get a meal so delicious

This is the kind of no-fuss oven chicken that has seen many a busy weeknight through on our old farmhouse table. You just lay raw boneless skinless chicken thighs right into a 9×13 baking dish, scatter three pantry ingredients over the top, and let the oven do the rest. It reminds me of the simple “dump and bake” suppers my mother used to make after long days in the fields—nothing fancy, just honest, comforting food that makes the whole house smell welcoming and has your husband asking if there’s enough for seconds.

This chicken is lovely with buttery mashed potatoes or a pan of roasted potatoes, because the savory juices from the thighs and sauce run over everything like a built-in gravy. Steamed green beans, peas, or a simple tossed salad bring some color to the plate. Warm dinner rolls or a slice of crusty bread are perfect for soaking up every last bit of the garlicky, herbed pan juices. If you like, add a side of coleslaw or sliced garden tomatoes in the summer for a true old-fashioned Midwestern supper.

4-Ingredient Oven Chicken Thighs

Servings: 4

Ingredients

2 pounds raw boneless skinless chicken thighs
1/2 cup bottled Italian salad dressing
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
Cooking spray or a little oil for greasing the dish (optional, not counted toward 4 ingredients)

Directions