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

You can change the character of this simple dish just by swapping that one bottle in your pantry. Try ranch dressing instead of Italian for a creamier, homestyle flavor, or a honey mustard dressing for a slightly sweet glaze your grandkids might love. If you enjoy a little heat, add a pinch of crushed red pepper flakes along with the garlic powder. For extra color and aroma, you can sprinkle 1 teaspoon of dried Italian seasoning or dried parsley over the top with the Parmesan.

If you prefer a bit more browning on top, switch the oven to broil for the last 2–3 minutes of cooking, watching very closely so the cheese doesn’t burn. To cut back on salt, choose a reduced-sodium Italian dressing and use a light hand with the Parmesan.

Food safety tips: Always start with fully thawed chicken; baking from frozen can cause uneven cooking. Keep raw chicken and its juices away from ready-to-eat foods, and wash your hands, cutting boards, and any utensils that touch the raw chicken with hot, soapy water. Use a meat thermometer to be sure the chicken reaches 165°F (74°C) in the thickest part before serving. Refrigerate leftovers within 2 hours and use them within 3–4 days, reheating until hot all the way through.