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

Preheat your oven to 400°F (200°C). Lightly grease a 9×13 glass baking dish with cooking spray or a little oil so the chicken doesn’t stick.

Lay the raw boneless skinless chicken thighs in a single layer in the 9×13 baking dish. It’s fine if they’re snug, but try not to overlap them too much so they cook evenly.

Pour the Italian salad dressing evenly over the chicken thighs, making sure each piece gets a good drizzle. Use the back of a spoon or your fingers to lightly turn and coat the chicken in the dressing right in the dish.

Sprinkle the garlic powder evenly over the top of the chicken and dressing. Then sprinkle the grated Parmesan cheese over everything, making a light, even layer on the thighs.

Cover the baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake, covered, for 20 minutes to help the chicken stay moist and start to soak up the flavors.

After 20 minutes, carefully remove the foil (watch for hot steam). Continue baking the chicken uncovered for another 15–20 minutes, or until the thighs are cooked through, the cheese is melted and lightly golden, and the juices are bubbling. The internal temperature of the thickest piece should reach at least 165°F (74°C).

Once done, remove the dish from the oven and let the chicken rest for about 5 minutes so the juices settle. Spoon some of the flavorful pan juices over the top of each serving. Serve the chicken straight from the 9×13 dish at the table, just like we’ve done for years.

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