Toss these raw thin-sliced chicken cutlets into your glass casserole dish and 4 simple everyday ingredients to get a meal so delicious your whole family will be begging for more!

This is one of those busy-night, no-fuss dinners that still feels like you really cooked for your family. You just lay raw thin-sliced chicken cutlets in a glass casserole dish, whisk together four everyday ingredients into a thick, colorful sauce, and pour it right over the top. The chicken bakes up tender and juicy under that cozy blanket of flavor, and cleanup is a breeze. It’s the kind of simple, comforting Midwestern-style meal that has everyone asking for seconds without you spending all evening in the kitchen.

These oven chicken cutlets are wonderful with buttered egg noodles, mashed potatoes, or steamed rice to soak up the extra sauce. Add a simple green side, like roasted broccoli, green beans, or a tossed salad, to round out the plate. Warm dinner rolls or garlic bread make this feel like a Sunday supper, even if you’re serving it on a Tuesday night. For a lighter option, slice the baked chicken and serve it over mixed greens with a little of the sauce spooned on top as a warm dressing.

Servings: 4

1 1/2 pounds raw thin-sliced chicken cutlets

Preheat your oven to 375°F (190°C). Lightly spray or rub a 9x13-inch glass casserole dish with nonstick cooking spray or a little oil so the chicken doesn’t stick.

Lay the raw thin-sliced chicken cutlets in a single layer in the bottom of the glass casserole dish. It’s okay if the edges overlap just a bit, but try to keep them mostly flat so they cook evenly.

In a medium bowl, whisk together the Greek yogurt (or sour cream), jarred salsa, shredded cheddar cheese, garlic powder, salt, and black pepper until you have a thick, colorful, slightly chunky puree-like sauce. It should be pourable but still nice and thick.

Pour the sauce evenly over the raw chicken cutlets in the glass casserole dish, making sure every piece is well coated. Use the back of a spoon or a spatula to spread the mixture so it completely covers the chicken and fills in the gaps.

Cover the dish tightly with foil and place it on the center rack of the preheated oven. Bake for 20 minutes covered to help keep the chicken moist and let the flavors blend.

After 20 minutes, carefully remove the foil (watch out for steam) and continue baking uncovered for another 10–15 minutes, or until the chicken is cooked through (an instant-read thermometer should read 165°F/74°C in the thickest part) and the sauce is bubbling around the edges.

Once done, remove the dish from the oven and let the chicken rest for about 5 minutes. This helps the juices settle and the sauce thicken slightly. Spoon the saucy chicken cutlets onto plates and serve warm with your favorite sides.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a low oven, adding a splash of milk or broth if the sauce thickens too much.

For picky eaters, use mild salsa and a finely shredded mild cheddar so the sauce is creamy and not spicy; you can even blend the salsa and yogurt together with an immersion blender to make the sauce smoother and less chunky. If your family loves heat, swap in medium or hot salsa and add a pinch of chili powder or smoked paprika to the sauce. To sneak in extra veggies, stir a small handful of very finely chopped bell pepper or baby spinach into the sauce before pouring it over the chicken; they’ll soften right into the casserole. For a richer flavor, use full-fat sour cream and a sharp cheddar or a Mexican cheese blend. If you’re short on time, you can assemble the dish earlier in the day, cover, and refrigerate; just add 5–10 minutes to the baking time if it goes into the oven cold. This same method also works with boneless, skinless chicken thighs—just make sure they’re thin and increase the bake time slightly until they reach 165°F. Serve any leftover saucy chicken sliced in tortillas, over rice bowls, or tucked into a warm bun for an easy next-day lunch.