Toss frozen chicken strips in the casserole dish with 4 other ingredients and watch your family come running back for seconds.

This 5-ingredient oven chicken is the kind of weeknight recipe I lean on when the day has run long but I still want real food on the table. Using frozen unbreaded chicken breast strips means no thawing, no marinating, and almost no prep—just toss everything into the casserole dish and let the oven do the work. Here I pair the chicken with black beans and sweet orange bell peppers for color, protein, and a bit of natural sweetness, then pull it all together with a jarred salsa and a sprinkle of cheese. It’s a Midwestern-style, pantry-friendly bake with a nod to Tex-Mex flavors, and it tends to disappear quickly once it hits the table.

Serve this chicken straight from the baking dish over warm rice, quinoa, or simple buttered egg noodles to soak up the saucy juices. A crisp green salad with lime or a basic vinaigrette balances the richness nicely, and warm tortillas on the side turn it into a build-your-own taco or wrap bar. Add sliced avocado, a spoonful of sour cream or plain Greek yogurt, and a squeeze of fresh lime if you have them. Leftovers reheat well and are excellent tucked into lunch bowls with extra beans or roasted vegetables.

Servings: 4

1 1/2 pounds frozen unbreaded chicken breast strips

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch (or similar) casserole dish with a bit of oil or nonstick spray for easier cleanup.

Arrange the frozen unbreaded chicken breast strips in an even layer in the bottom of the casserole dish. It’s fine if they overlap slightly; they will shrink a bit as they cook.

Scatter the orange bell pepper strips evenly over and around the chicken so they’re nestled in between the pieces. This helps them soften and sweeten in the oven.

Add the drained and rinsed black beans, sprinkling them evenly over the chicken and peppers so every scoop later has a bit of everything.

Pour the salsa evenly over the chicken, peppers, and beans. Use the back of a spoon to gently nudge the salsa around so it lightly coats the chicken and vegetables without completely submerging them.

Cover the baking dish tightly with foil and place it on the center rack of the preheated oven. Bake for 30 minutes, covered, to allow the chicken to cook through and the flavors to meld without drying out.

After 30 minutes, carefully remove the foil (watch for steam). Check that the chicken strips are separating easily and look mostly cooked on the edges.

Sprinkle the shredded cheese evenly over the top of the hot chicken mixture. Return the uncovered dish to the oven and bake for another 10–15 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C) in the thickest pieces.

Remove the casserole from the oven and let it rest for about 5 minutes before serving. This short rest allows the juices to settle slightly, making it easier to spoon out neat portions.

To keep this firmly in 5-ingredient territory, think in terms of swaps rather than additions. For a different flavor profile, use fire-roasted salsa or a salsa verde in place of the standard tomato salsa; both add a smoky or tangy twist without changing the method. If you prefer milder flavors for kids, choose a mild salsa and a creamy cheese like Monterey Jack; for more heat, go with medium or hot salsa and a pepper jack cheese. You can swap the orange bell pepper for red or yellow, or use a mix of colors if that’s what you have on hand. Black beans can be replaced with pinto or kidney beans, drained and rinsed the same way, without adjusting the cooking time. For a slightly lighter dish, reduce the cheese to 1/2 cup and finish with a squeeze of lime juice after baking for brightness. Food safety tips: Always start with fully frozen, commercially packaged unbreaded chicken breast strips; do not thaw them on the counter. Because the chicken is going into the oven frozen, baking times can vary depending on the thickness of the strips and your oven’s calibration. Use an instant-read thermometer to confirm that the internal temperature of the thickest pieces reaches at least 165°F (74°C) before serving. Make sure canned beans are drained and rinsed to remove excess sodium and any canning liquid that could cloud the sauce. Leftovers should be cooled quickly, refrigerated within 2 hours, and eaten within 3–4 days; reheat until steaming hot throughout before serving again.