When dinner needs to be easy, reliable, and made from ingredients you probably already have on hand, this 5-ingredient oven chicken is a smart choice. Chicken cutlets cook quickly in the oven, and a simple coating of pantry staples turns them into a glossy, savory main dish with hardly any prep. Recipes like this are especially handy on busy weeknights because they deliver plenty of flavor without complicated steps or a long shopping list.
This chicken is excellent with rice, mashed potatoes, buttered noodles, or roasted vegetables, since the pan juices can spoon right over the top. For a lighter plate, serve it with a green salad, steamed broccoli, or green beans. If you want to round the meal out for a family dinner, warm rolls or crusty bread are also useful for soaking up the sauce.
5-Ingredient Oven Chicken Cutlets
Servings: 4
Ingredients
1 package raw chicken cutlets, about 1 1/2 to 2 pounds
1 packet dry onion soup mix, about 1 ounce
1/2 cup Italian dressing
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
Directions
1. Preheat the oven to 400°F. Lightly grease a metal rimmed baking sheet or line it with parchment for easier cleanup.
2. Arrange the raw chicken cutlets in a single even layer on the prepared baking sheet.
3. In a small bowl, stir together the dry onion soup mix, Italian dressing, brown sugar, and Worcestershire sauce until well combined.
4. Spoon or pour the mixture evenly over the chicken cutlets, turning the pieces lightly if needed so they are coated.
5. Bake for 18 to 22 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part. If you would like a little more color, broil for 1 to 2 minutes at the end, watching carefully.
6. Let the chicken rest for 3 to 5 minutes, then serve with the pan juices spooned over the top.
Variations & Tips
Add garlic: If you want a deeper savory flavor, add 1 to 2 teaspoons of minced garlic to the sauce mixture. Garlic pairs especially well with the onion soup mix and gives the finished chicken a fuller aroma.
Use chicken breasts: If you cannot find cutlets, slice boneless skinless chicken breasts horizontally into thinner pieces or pound them to an even thickness. Thin pieces are important here because they bake quickly and stay tender.
Make it less sweet: For a more savory finish, reduce the brown sugar to 2 tablespoons. The sauce will still caramelize lightly, but the overall flavor will be less sweet and a bit more balanced for those who prefer a tangier result.
Check doneness carefully: Because cutlets are thin, they can go from perfectly cooked to dry in just a few minutes. Start checking early with an instant-read thermometer and remove the pan as soon as the chicken reaches 165°F.
Turn the sauce into extra drizzle: If you want more sauce for rice or potatoes, make a double batch of the dressing mixture and reserve half for warming separately in a small saucepan. That way, you will have extra to serve without disturbing the pan juices.