When the workday runs long, this 4-Ingredient Oven Chicken is exactly the kind of dinner that saves the evening. It uses raw chicken tenderloins and a few pantry staples tossed right in a glass casserole dish, so there is barely any prep and cleanup stays manageable. The sweet-and-savory baked sauce turns simple chicken into something that tastes like you put in far more effort than you actually did, which is why this kind of recipe earns a regular spot in busy weeknight rotation.
Serve this chicken over fluffy white rice, buttered noodles, or mashed potatoes to soak up the extra sauce. It also pairs well with steamed green beans, roasted broccoli, a crisp side salad, or simple corn on the cob. If you want to keep things especially easy, add a loaf of warm bread and call dinner done.
4-Ingredient Oven Chicken
Servings: 4
Ingredients
1 1/2 pounds raw chicken tenderloins
1 cup red French dressing
1 packet dry onion soup mix, about 1 ounce
1/2 cup apricot preserves
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch glass casserole dish if needed.
2. Arrange the raw chicken tenderloins in an even layer in the casserole dish.
3. In a small bowl, stir together the red French dressing, dry onion soup mix, and apricot preserves until combined.
4. Pour the sauce evenly over the chicken, turning the tenderloins lightly if needed so they are well coated.
5. Bake uncovered for 30 to 35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
6. Spoon some of the pan sauce over the chicken before serving.
Variations & Tips
Make it a freezer meal: Combine the chicken and sauce in a freezer-safe bag and freeze flat for a future dinner. Thaw overnight in the refrigerator, then bake as directed in the casserole dish.
Use chicken breasts instead: If tenderloins are not what you have, cut boneless skinless chicken breasts into strips or chunks for a similar cooking time. Just make sure the pieces are roughly even so they bake consistently.
Add vegetables: Baby carrots, sliced bell peppers, or onion wedges can be tucked around the chicken before baking for an easy all-in-one meal. Keep the vegetable pieces fairly large so they do not overcook.
Watch the bake time: Chicken tenderloins cook quickly, so start checking a little early if your pieces are small. Overbaking can dry them out, even with a good sauce in the pan.
Double the sauce for serving: If your family loves extra sauce over rice or noodles, increase the French dressing and apricot preserves slightly while keeping the onion soup mix balanced to taste. It makes this dish feel even more comforting on a busy night.