20 Delicious Dump and Bake Chicken Recipes Easy

Are you craving the comfort of a home-cooked meal but short on time? Look no further! Our roundup of 20 Delicious Dump and Bake Chicken Recipes is here to save your weeknights. These easy, fuss-free dishes are all about tossing ingredients together and letting the oven do the work. Perfect for busy home cooks, each recipe promises maximum flavor with minimal effort. Let’s dive in!

Creamy Garlic Parmesan Dump and Bake Chicken

Feast your eyes (and soon, your taste buds) on this no-fuss, all-flavor dish that’s about to become your weeknight superhero. It’s the kind of recipe that makes you look like a kitchen wizard with minimal effort—because who has time for complicated?

Ingredients

• 4 boneless, skinless chicken breasts (because nobody likes picking out bones)
• 1 cup heavy cream (the richer, the better, right?)
• 1/2 cup grated Parmesan cheese (the powdery stuff in the green can works in a pinch, but fresh is chef’s kiss)
• 3 cloves garlic, minced (more if you’re into that garlic breath life)
• 1 tbsp olive oil (extra virgin is my ride or die)
• 1 tsp Italian seasoning (because we’re fancy like that)
• Salt and pepper to taste (but let’s be real, you’re gonna taste and adjust anyway)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue, but hunger is urgent).
2. In a baking dish, drizzle the olive oil and spread it around like you’re painting a masterpiece.
3. Lay the chicken breasts in the dish like they’re sunbathing.
4. Sprinkle the minced garlic over the chicken like it’s fairy dust.
5. Pour the heavy cream over the chicken, ensuring each piece gets a luxurious bath.
6. Generously sprinkle the Parmesan cheese and Italian seasoning over the top—no holding back now.
7. Season with salt and pepper because we’re not savages.
8. Bake for 25-30 minutes, or until the chicken is cooked through (165°F on a meat thermometer, because guessing is so last season).
9. Broil for an additional 2-3 minutes if you’re after that golden, bubbly top.

Kick back and marvel at your creation—the chicken is juicy, the sauce is creamy with a garlicky punch, and the Parmesan adds a salty crunch. Serve it over a bed of pasta or with a side of crusty bread to sop up all that delicious sauce. Because let’s face it, leaving any behind would be a crime.

BBQ Dump and Bake Chicken Thighs

Just when you thought BBQ chicken couldn’t get any easier, along comes this ‘dump and bake’ marvel that’s about to revolutionize your weeknight dinners. No fuss, no muss, just juicy, flavorful thighs that practically cook themselves while you binge your favorite show.

Ingredients

• 6 bone-in, skin-on chicken thighs (because flavor town is just a thigh away)
• 1 cup of your favorite BBQ sauce (go bold or go home)
• 2 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp smoked paprika (for that smoky whisper of ‘where have you been all my life?’)
• 1/2 tsp garlic powder (because garlic makes everything better)
• Salt and pepper to taste (but let’s be honest, you’ll eyeball it)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue, especially when BBQ is involved).
2. In a large bowl, toss the chicken thighs with olive oil, smoked paprika, garlic powder, salt, and pepper until they’re evenly coated (this is where the magic starts).
3. Arrange the thighs in a single layer in a baking dish (no overlapping, unless you’re into steamed chicken).
4. Pour the BBQ sauce over the thighs, making sure each piece is generously slathered (more sauce, more problems? Never heard of her).
5. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (safety first, folks).
6. For the last 5 minutes, crank the oven up to broil to get those edges caramelized (because crispy bits are the best bits).

Fall-off-the-bone tender with a sticky, smoky-sweet crust, these thighs are begging to be paired with a crisp coleslaw or piled high on a buttery bun. Either way, you’re in for a treat that’s as easy as it is delicious.

Honey Mustard Dump and Bake Chicken

Who knew that the secret to the juiciest, most flavor-packed chicken could be as simple as dumping and baking? That’s right, folks—no fuss, no muss, just pure, unadulterated deliciousness with this Honey Mustard Dump and Bake Chicken. It’s the kind of dish that makes you look like a kitchen wizard with minimal effort, and who doesn’t love that?

Ingredients

• 4 boneless, skinless chicken breasts (because nobody has time for bones when hunger strikes)
• 1/2 cup honey (the stickier, the better—embrace the mess)
• 1/4 cup Dijon mustard (for that tangy kick that wakes up your taste buds)
• 2 tbsp olive oil (extra virgin, because my chicken deserves the best)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (just enough to make the flavors pop without overdoing it)
• 1/4 tsp black pepper (a little spice to keep things interesting)

Instructions

1. Preheat your oven to 375°F (190°C)—no peeking until it’s fully heated!
2. In a small bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, salt, and black pepper until smooth. (Tip: A fork works wonders here if your whisk is MIA.)
3. Place the chicken breasts in a baking dish large enough to fit them in a single layer. (Crowding leads to steaming, and we’re not about that life.)
4. Pour the honey mustard mixture over the chicken, making sure each piece is generously coated. (This is where the magic happens, so don’t be shy.)
5. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). (Tip: Use a meat thermometer to avoid the guesswork and ensure perfection.)
6. Let the chicken rest for 5 minutes before serving. (Patience is a virtue, especially when it comes to juicy chicken.)

Now, let’s talk about the star of the show—the chicken emerges from the oven with a glossy, caramelized exterior that’s sticky-sweet with a hint of tang, while the inside stays tender and moist. Serve it over a bed of fluffy rice or alongside some roasted veggies for a meal that’s as easy on the eyes as it is on the palate. No kidding, this dish is a game-changer for weeknight dinners.

Cheesy Broccoli Dump and Bake Chicken Casserole

Craving a dish that’s as easy to make as it is delicious? Look no further than this cheesy, broccoli-packed chicken casserole that’s about to become your weeknight hero. It’s the kind of meal that says ‘I’ve got my life together’ even when you totally don’t.

Ingredients

• 2 cups cooked chicken, shredded (leftover rotisserie chicken works wonders here)
• 3 cups broccoli florets (because we’re pretending to be healthy)
• 1 can (10.5 oz) cream of chicken soup (the secret glue that holds our dreams together)
• 1/2 cup mayonnaise (full-fat, because why bother otherwise?)
• 1 cup shredded cheddar cheese (extra sharp for that punch of flavor)
• 1/2 cup milk (2% or whole, skim is just sad in this context)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp black pepper (freshly ground, if you’re fancy)
• 1 cup crushed Ritz crackers (for that irresistible buttery crunch)
• 2 tbsp melted butter (to make the topping golden and glorious)

Instructions

1. Preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish. No greasing needed—this is a no-stick-situation.
2. In a large bowl, mix the shredded chicken, broccoli florets, cream of chicken soup, mayonnaise, cheddar cheese, milk, garlic powder, and black pepper until everything is well acquainted.
3. Spread the mixture evenly into the baking dish. Pro tip: Use the back of a spoon to smooth it out like you’re frosting a cake, but with zero pressure to be perfect.
4. In a small bowl, toss the crushed Ritz crackers with melted butter until they’re all shiny and happy. Sprinkle this over the chicken mixture like you’re decorating the top of a cupcake.
5. Bake for 25-30 minutes, or until the edges are bubbly and the top is golden brown. Keep an eye on it after 20 minutes—ovens can be drama queens.
6. Let it sit for 5 minutes before serving. This patience-testing step ensures you don’t burn your tongue and can actually taste the fruits of your labor.

Bite into this casserole, and you’ll be greeted with creamy, cheesy goodness, punctuated by the occasional crunch of buttery crackers. Serve it over a bed of rice for a carb-loaded comfort feast, or keep it low-key with a simple side salad. Either way, you win.

Spicy Buffalo Dump and Bake Chicken

Who knew that throwing everything into a dish could result in something so gloriously delicious? This Spicy Buffalo Dump and Bake Chicken is your ticket to flavor town without the fuss, perfect for those nights when you’re too busy living your best life to slave over the stove.

Ingredients

• 2 lbs chicken thighs (because thighs mean flavor, folks)
• 1 cup buffalo sauce (go for the good stuff—your taste buds will thank you)
• 1/2 cup ranch dressing (the cooler cousin of blue cheese, fight me)
• 1 tbsp garlic powder (because garlic is life)
• 1 tsp onion powder (its quieter sibling)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (for that gentle kick)
• 1 cup shredded cheddar cheese (because cheese makes everything better)
• 1/2 cup crumbled blue cheese (optional, for those who dare)

Instructions

1. Preheat your oven to 375°F—no peeking until it’s fully heated!
2. In a large bowl, toss the chicken thighs with buffalo sauce, ranch dressing, garlic powder, onion powder, salt, and black pepper until they’re fully coated. Tip: Use your hands for this—it’s messy but effective.
3. Dump the mixture into a 9×13 baking dish, spreading it out evenly. No need to grease the dish; the sauce has got it covered.
4. Bake for 25 minutes, then sprinkle the shredded cheddar cheese (and blue cheese, if you’re feeling bold) on top. Tip: The cheese should be evenly distributed for maximum meltiness.
5. Return to the oven and bake for another 10 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it—cheese goes from golden to gone in a flash.
6. Let it rest for 5 minutes before serving. This patience-testing step ensures the flavors meld together beautifully.

This dish comes out with the chicken so tender it practically falls apart, draped in a spicy, cheesy blanket of goodness. Serve it over a bed of crisp celery sticks or with a side of garlic bread to sop up all that saucy goodness. Trust me, your dinner guests will be too busy eating to ask for the recipe.

Lemon Herb Dump and Bake Chicken

Lemon Herb Dump and Bake Chicken is the culinary equivalent of a mic drop—minimal effort, maximum flavor, and it practically cooks itself while you binge your favorite show. Let’s dive into this no-fuss, all-yum dish that’s about to become your weeknight hero.

Ingredients

• 4 boneless, skinless chicken breasts (because who has time for bones?)
• 1/4 cup extra virgin olive oil (my liquid gold for everything)
• 2 lemons, juiced and zested (fresh is best, but bottled in a pinch won’t hurt)
• 3 garlic cloves, minced (the more, the merrier, I say)
• 1 tbsp dried oregano (or fresh if you’re feeling fancy)
• 1 tsp salt (I’m generous here, adjust to your heart’s content)
• 1/2 tsp black pepper (freshly ground, please, for that extra oomph)
• 1/2 cup chicken broth (low sodium, unless you like living on the edge)

Instructions

1. Preheat your oven to 375°F (no peeking until it’s ready!).
2. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. This is your flavor bomb—mix it like you mean it.
3. Add the chicken breasts to the bowl, turning to coat each piece thoroughly. Let them marinate for at least 10 minutes (or longer if you’re not starving yet).
4. Transfer the chicken and marinade to a baking dish, pouring the chicken broth around the chicken to keep things juicy.
5. Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (a meat thermometer is your best friend here).
6. Let the chicken rest for 5 minutes before serving (patience is a virtue, especially with juicy chicken).

Out of the oven, this chicken is tender, bursting with bright lemon and herb flavors, and practically begs to be served over a bed of fluffy rice or alongside some roasted veggies. Or, shred it for tacos and watch it disappear before your eyes.

Teriyaki Dump and Bake Chicken

Dive into the easiest, most flavor-packed chicken dish that’ll have your taste buds doing a happy dance—no fancy skills required, just a love for deliciousness and a baking dish.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (because thighs = more flavor, trust me)
• 1 cup teriyaki sauce (the good stuff, none of that watery business)
• 1 tbsp minced garlic (fresh is best, but jarred is your kitchen MVP)
• 1 tbsp grated ginger (because powdered ginger is a crime in this recipe)
• 1 tbsp sesame oil (for that nutty, toasty vibe)
• 1/2 cup pineapple chunks (optional, but highly recommended for a sweet twist)
• 1 tbsp sesame seeds (for that Instagram-worthy garnish)
• 2 green onions, sliced (the green parts only, unless you’re a rebel)

Instructions

1. Preheat your oven to 375°F (no peeking until it’s fully heated!).
2. In a large bowl, whisk together the teriyaki sauce, minced garlic, grated ginger, and sesame oil. This is your flavor bomb—taste it and try not to drink it.
3. Add the chicken thighs to the bowl, ensuring each piece is lovingly coated in the sauce. Let them marinate for at least 10 minutes (or up to 24 hours in the fridge for maximum flavor).
4. Transfer the chicken and sauce to a baking dish, arranging the thighs so they’re not overlapping. Scatter the pineapple chunks around if you’re using them.
5. Bake for 25 minutes, then flip the chicken and bake for another 20 minutes. The sauce should be thick and sticky, and the chicken cooked through (internal temp of 165°F).
6. Sprinkle with sesame seeds and green onions right before serving. Tip: Let it rest for 5 minutes—it’s worth the wait.

Kick back and savor the sticky, sweet, and slightly spicy glory of this dish. Serve it over a bed of fluffy rice or alongside some crisp veggies for a meal that’s anything but basic.

Mexican Dump and Bake Chicken with Black Beans

Ever had one of those days where you want to whip up something delicious without the fuss? Well, buckle up, buttercup, because this Mexican Dump and Bake Chicken with Black Beans is about to become your weeknight superhero.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (because who has time for bones?)
• 1 can (15 oz) black beans, drained and rinsed (let’s keep it classy, not mushy)
• 1 cup corn kernels (fresh, frozen, or canned – no judgment here)
• 1 cup salsa (medium heat for the brave, mild for the cautious)
• 1 cup shredded cheddar cheese (because more cheese is always the answer)
• 1 tbsp taco seasoning (store-bought or homemade, you do you)
• 2 tbsp extra virgin olive oil (my kitchen MVP)

Instructions

1. Preheat your oven to 375°F – let’s get this party started.
2. Drizzle the olive oil in a 9×13 baking dish – no sticking allowed.
3. Lay the chicken breasts in the dish like they’re sunbathing.
4. Sprinkle the taco seasoning over the chicken – give them a little spa treatment.
5. Pour the salsa over the chicken – it’s rainin’ flavor.
6. Add the black beans and corn around the chicken – let’s keep things colorful.
7. Cover with foil and bake for 25 minutes – patience is a virtue.
8. Remove the foil, sprinkle the cheese on top, and bake uncovered for another 10 minutes – cheese should be bubbly and slightly golden.
9. Let it sit for 5 minutes before serving – good things come to those who wait.

This dish is a fiesta of flavors with the chicken so tender it practically melts in your mouth. Serve it over rice, stuff it in tortillas, or go rogue and eat it straight from the dish – we won’t tell.

Ranch Dump and Bake Chicken

Who knew that dumping a few ingredients into a dish could lead to such deliciousness? This Ranch Dump and Bake Chicken is the epitome of easy, breezy, and cheesy—perfect for those nights when you want maximum flavor with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts (because who has time for bones?)
• 1 packet (1 oz) ranch seasoning mix (the secret weapon)
• 1/2 cup sour cream (full-fat for that creamy dreaminess)
• 1/2 cup mayonnaise (the glue that holds it all together)
• 1 cup shredded cheddar cheese (because more cheese is always better)
• 1/2 cup crushed Ritz crackers (for that golden, buttery crunch)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it and forget it.
2. In a bowl, mix the ranch seasoning, sour cream, and mayonnaise until smooth. This is your flavor bomb.
3. Place the chicken breasts in a baking dish—no need to grease, we’re keeping it simple.
4. Slather the ranch mixture over the chicken like you’re frosting a cake. Every inch should be covered.
5. Sprinkle the shredded cheddar cheese on top—go heavy, this isn’t the time to be shy.
6. Top with crushed Ritz crackers for that irresistible crunch. Press lightly so they stick.
7. Bake for 25-30 minutes, or until the chicken is cooked through (165°F on a meat thermometer) and the top is golden brown.
8. Let it rest for 5 minutes—patience is a virtue, especially when cheese is involved.

Dig into this creamy, crunchy, flavor-packed dish that’s sure to become a weeknight hero. Serve it over a bed of greens for a pseudo-healthy twist or alongside some roasted veggies to keep it real.

Pesto Dump and Bake Chicken

Let’s face it, we’re all secretly in love with dishes that sound fancy but are embarrassingly easy to make. Enter the hero of our story: a dish that’s as effortless as it is delicious, proving that sometimes, the best things in life are indeed dumped and baked.

Ingredients

• 4 boneless, skinless chicken breasts (because who has time for bones?)
• 1 cup of pesto (store-bought guilt is totally acceptable here)
• 1 cup of cherry tomatoes (halved, because we’re fancy like that)
• 1 cup of shredded mozzarella cheese (the more, the merrier)
• 1 tbsp of olive oil (extra virgin, because we’re not savages)
• Salt and pepper to taste (but let’s be honest, you’ll eyeball it)

Instructions

1. Preheat your oven to 375°F because patience is a virtue, especially when cheese is involved.
2. Drizzle the olive oil in a baking dish to prevent a chicken-breast-breakup during baking.
3. Place the chicken breasts in the dish like they’re sunbathing on a tiny olive oil beach.
4. Slather each breast with pesto like you’re applying sunscreen—generously and with care.
5. Scatter the cherry tomatoes around the chicken like they’re adoring fans at a concert.
6. Sprinkle the mozzarella cheese on top because everything is better with a cheese blanket.
7. Bake for 25 minutes or until the chicken is cooked through and the cheese is gloriously golden.
8. Let it rest for 5 minutes because even heroes need a break.

Brace yourself for a dish that’s juicy, cheesy, and packed with flavor. Serve it over a bed of pasta or with a side of crusty bread to soak up all that pesto goodness. Either way, it’s a win.

Sweet and Sour Dump and Bake Chicken

Venture into the realm of effortless cooking with this dish that’s as fun to make as it is to eat. Perfect for those days when you’d rather not babysit your dinner, this recipe promises maximum flavor with minimal fuss.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for that irresistible crispiness)
• 1 cup pineapple chunks (because who doesn’t love a tropical twist?)
• 1/2 cup ketchup (the secret sweet base)
• 1/4 cup apple cider vinegar (for that tangy punch)
• 1/4 cup brown sugar (to balance the tang with sweetness)
• 2 tbsp soy sauce (I opt for low-sodium to keep it guilt-free)
• 1 tbsp minced garlic (because garlic makes everything better)
• 1 tsp ginger paste (for a hint of warmth)
• 1/2 tsp red pepper flakes (adjust to your heat preference)

Instructions

1. Preheat your oven to 375°F (190°C) – no peeking until it’s fully heated!
2. In a large bowl, whisk together ketchup, apple cider vinegar, brown sugar, soy sauce, minced garlic, ginger paste, and red pepper flakes. Taste and adjust the sweetness or tanginess if needed.
3. Add the chicken thighs and pineapple chunks to the bowl, tossing to coat evenly. Let’s get messy!
4. Transfer everything to a baking dish, arranging the chicken skin-side up for that perfect crisp.
5. Bake uncovered for 45 minutes, or until the chicken’s internal temperature reaches 165°F (74°C).
6. Broil for an additional 3-5 minutes if you’re after that golden, caramelized finish.

Serve this sweet and sour masterpiece over a bed of fluffy rice to soak up all the saucy goodness. The chicken emerges tender and juicy, with a sticky glaze that’s finger-licking good. For a fun twist, skewer the pineapple and chicken for easy, party-ready servings.

Curry Dump and Bake Chicken

Buckle up, buttercups, because we’re about to make your weeknight dinners a whole lot spicier with this no-fuss, all-flavor Curry Dump and Bake Chicken. It’s the culinary equivalent of throwing your hands up in the air and letting the oven do the heavy lifting—because who has time for complicated?

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for that crispy goodness)
• 1 cup coconut milk (the full-fat kind, because we’re not here to skimp)
• 2 tbsp curry powder (your favorite brand, or mix your own for bragging rights)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp salt (kosher, because it’s the MVP of seasoning)
• 1/2 tsp black pepper (freshly ground, unless you’re in a pinch)
• 1 tbsp honey (for a sweet little surprise)
• 1 lime (juiced, because every dish needs a zesty friend)

Instructions

1. Preheat your oven to 375°F (190°C)—no peeking until it’s fully heated!
2. In a large bowl, whisk together coconut milk, curry powder, olive oil, salt, pepper, honey, and lime juice until it’s as smooth as your pickup lines.
3. Add the chicken thighs to the bowl, tossing them around until they’re fully coated in the curry mixture. Think of it as a spa day for your chicken.
4. Transfer everything to a baking dish, arranging the chicken skin-side up for maximum crispiness. Pro tip: A snug fit means more flavor exchange.
5. Bake for 45 minutes, or until the chicken’s internal temperature hits 165°F (74°C) and the skin is golden brown. Patience is key here—no early exits!
6. Let it rest for 5 minutes before serving. This isn’t just a suggestion; it’s a flavor lockdown.

The result? A dish where the chicken is fall-off-the-bone tender, swimming in a sauce that’s rich, creamy, and just the right amount of spicy. Serve it over a bed of fluffy rice or with some naan bread to sop up every last drop of that golden goodness.

Garlic Butter Dump and Bake Chicken

Picture this: a dish so effortlessly delicious, it’ll have you doing a happy dance in your kitchen. Garlic Butter Dump and Bake Chicken is here to save your weeknight dinners with minimal fuss and maximum flavor.

Ingredients

• 4 boneless, skinless chicken breasts (because who has time for bones?)
• 1/2 cup unsalted butter, melted (salted works in a pinch, but let’s control that sodium)
• 4 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 1 tbsp Italian seasoning (the secret weapon in your spice rack)
• 1/2 tsp salt (because even chicken needs a little love)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)
• 1/4 cup grated Parmesan cheese (the powdery kind melts like a dream)

Instructions

1. Preheat your oven to 375°F (190°C) – no peeking until it’s fully heated!
2. In a small bowl, whisk together the melted butter, minced garlic, Italian seasoning, salt, and pepper. This is your golden ticket to flavor town.
3. Place the chicken breasts in a baking dish. Pour the garlic butter mixture over them, ensuring each piece is lovingly coated. Tip: Use a pastry brush if you’re extra like that.
4. Sprinkle the grated Parmesan cheese evenly over the chicken. More cheese? Always yes.
5. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: A meat thermometer is your best friend here.
6. Let the chicken rest for 5 minutes before serving. This keeps it juicy – patience is a virtue, especially with chicken.

Mmm, the aroma of garlic and butter will have your neighbors knocking. Serve this golden beauty over a bed of fluffy rice or alongside some roasted veggies for a meal that’s as easy as it is irresistible.

Chili Lime Dump and Bake Chicken

Oh boy, are you in for a treat with this dish that’s as easy as it is explosive in flavor! Imagine juicy chicken thighs getting cozy with zesty lime and a kick of chili, all without the fuss—because who has time for fuss?

Ingredients

• 1.5 lbs chicken thighs (bone-in, skin-on for that irresistible crisp)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 2 limes, juiced (about 1/4 cup, and yes, fresh is non-negotiable)
• 1 tbsp chili powder (because we like to live dangerously)
• 1 tsp garlic powder (the quiet hero of the spice rack)
• 1 tsp salt (I’m generous here, but you do you)
• 1/2 tsp black pepper (freshly ground, unless you’re in a pinch)

Instructions

1. Preheat your oven to 375°F (no peeking until it’s fully heated!).
2. In a large bowl, whisk together the olive oil, lime juice, chili powder, garlic powder, salt, and pepper. Tip: Taste the marinade—adjust the chili if you’re feeling extra bold.
3. Add the chicken thighs to the bowl, tossing to coat each piece thoroughly. Tip: Let them marinate for 10 minutes if you can wait, but no stress if you’re hangry.
4. Arrange the chicken in a single layer in a baking dish. Tip: Skin side up for maximum crispiness—trust me on this.
5. Bake for 35-40 minutes, until the chicken is golden and juices run clear. No vague ‘until done’ here—use a meat thermometer to hit 165°F.

Marvel at the masterpiece you’ve just created—the chicken is succulent with a tangy, spicy crust that’ll have you licking your fingers. Serve it over a bed of cilantro lime rice or chop it up for killer tacos. Either way, you’re winning.

Alfredo Dump and Bake Chicken

Who knew that dumping a bunch of ingredients into a dish could lead to something so gloriously cheesy and comforting? Alfredo Dump and Bake Chicken is here to prove that sometimes, the best meals come with minimal effort and maximum flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (because who has time for bones?)
• 2 cups heavy cream (go big or go home, right?)
• 1 cup grated Parmesan cheese (the real deal, none of that shaky cheese nonsense)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp salt (just enough to make the flavors pop)
• 1/2 tsp black pepper (for a little kick)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 lb fettuccine pasta (because Alfredo needs its best friend)

Instructions

1. Preheat your oven to 375°F because we’re about to get this party started.
2. In a large baking dish, drizzle the olive oil and spread it around like you’re painting a masterpiece.
3. Lay the chicken breasts in the dish like they’re sunbathing on a beach.
4. In a bowl, whisk together the heavy cream, Parmesan cheese, minced garlic, salt, and pepper until it’s as smooth as your pickup lines.
5. Pour this heavenly mixture over the chicken, making sure each piece is as coated as a donut in glaze.
6. Cover the dish with foil and bake for 25 minutes. Tip: This is the perfect time to start boiling your pasta.
7. Remove the foil and bake for another 20 minutes, or until the chicken is cooked through and the sauce is bubbly and golden. Tip: The aroma will have your neighbors knocking on your door.
8. While the chicken is doing its thing, cook the fettuccine according to the package instructions. Tip: Salt the water like the sea for the best flavor.
9. Once everything is ready, serve the chicken and sauce over the pasta like it’s the crown jewel of your dinner table.

Let’s talk about the creamy, dreamy texture and the rich, garlicky flavor that’ll have you swooning. Serve it with a side of garlic bread to sop up every last drop of that sauce, or go rogue and toss in some broccoli for a pop of green.

Mushroom Dump and Bake Chicken

Zesty and zippy, this Mushroom Dump and Bake Chicken is the no-fuss, all-flavor dish your weeknights have been begging for. Imagine tender chicken mingling with earthy mushrooms in a saucy embrace, all while you kick back and let the oven do the heavy lifting.

Ingredients

• 4 boneless, skinless chicken breasts (because who has time for bones?)
• 2 cups sliced mushrooms (the more, the merrier)
• 1 cup heavy cream (go big or go home)
• 1/2 cup grated Parmesan cheese (the powdery kind that sticks to your fingers)
• 2 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp garlic powder (because fresh garlic is so last season)
• 1 tsp onion powder (its underrated cousin)
• Salt and pepper to taste (but let’s be honest, you’ll add more)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue).
2. In a large bowl, toss the chicken breasts with olive oil, garlic powder, onion powder, salt, and pepper until they’re dressed to impress.
3. Arrange the chicken in a baking dish like they’re about to take a group photo.
4. Scatter the mushrooms over the chicken like you’re decorating a cake.
5. Pour the heavy cream over the top, making sure every piece gets a little love.
6. Sprinkle the Parmesan cheese like you’re dusting snow on a winter scene.
7. Bake for 25-30 minutes, or until the chicken is cooked through (no pink, please) and the top is golden and bubbly.
8. Let it rest for 5 minutes (because good things come to those who wait).

Heavenly is the first word that comes to mind when you take a bite of this creamy, dreamy dish. The chicken is so tender it practically melts in your mouth, while the mushrooms add a meaty texture that’s downright addictive. Serve it over a bed of pasta or with a side of crusty bread to soak up all that saucy goodness.

Tomato Basil Dump and Bake Chicken

Howdy, fellow food enthusiasts! Let’s dive into a dish that’s as easy as it is delicious, perfect for those nights when you’d rather Netflix than nestle into a pile of dishes. This Tomato Basil Dump and Bake Chicken is your ticket to flavor town without the fuss.

Ingredients

• 4 boneless, skinless chicken breasts (because who has time for bones?)
• 1 cup marinara sauce (homemade or store-bought, no judgment here)
• 1/2 cup shredded mozzarella cheese (the more, the merrier, I say)
• 1/4 cup fresh basil leaves, chopped (fresh is key, folks)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (a little kick never hurt anyone)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue, especially in baking).
2. Drizzle the olive oil in a 9×13 baking dish, ensuring the bottom is lightly coated (no sticky situations here).
3. Place the chicken breasts in the dish, seasoning both sides with garlic powder, salt, and pepper (flavor is everything).
4. Pour the marinara sauce over the chicken, covering each piece evenly (like a cozy blanket).
5. Sprinkle the shredded mozzarella on top, because cheese is life.
6. Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (safety first, deliciousness always).
7. Remove from the oven and let it rest for 5 minutes (patience, grasshopper).
8. Garnish with fresh basil before serving (because we eat with our eyes first).

Get ready to savor the juicy chicken, perfectly complemented by the tangy marinara and melted cheese, with the fresh basil adding a pop of color and flavor. Serve it over a bed of spaghetti or with a side of garlic bread for a meal that’ll have everyone asking for seconds.

Maple Dijon Dump and Bake Chicken

Ready to revolutionize your weeknight dinner game with minimal effort and maximum flavor? Let’s dive into this no-fuss, all-yum dish that’ll have your taste buds doing a happy dance.

Ingredients

• 4 boneless, skinless chicken breasts (because who has time for bones?)
• 1/2 cup pure maple syrup (the real deal, none of that pancake syrup nonsense)
• 1/4 cup Dijon mustard (for that tangy kick that says ‘hello!’)
• 2 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (to make all those flavors pop)
• 1/4 tsp black pepper (a little spice never hurt anybody)
• 1 tbsp fresh rosemary, chopped (for a herby whisper of sophistication)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue, but hunger is urgent).
2. In a bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper until it’s as smooth as your pickup lines.
3. Place the chicken breasts in a baking dish (no need to grease it, we’re not monsters).
4. Pour the maple Dijon mixture over the chicken, making sure each piece is coated like it’s going out in the cold.
5. Sprinkle the chopped rosemary over the top like you’re seasoning with fairy dust.
6. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (safety first, folks).
7. Let it rest for 5 minutes (this is not the time to be impatient).

And just like that, you’ve got a dish that’s juicy, flavorful, and begging to be served over a bed of fluffy rice or alongside some roasted veggies. A masterpiece of minimal effort and maximum deliciousness.

Cajun Dump and Bake Chicken

Just when you thought weeknight dinners couldn’t get any easier, along comes this Cajun Dump and Bake Chicken to save the day—no fancy skills required, just a hearty appetite and a love for bold flavors.

Ingredients

• 4 boneless, skinless chicken breasts (because who has time for bones on a busy night?)
• 2 tbsp Cajun seasoning (the spicier, the better—I like to live dangerously)
• 1 cup long-grain white rice (the unsung hero of the pantry)
• 1 3/4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 can (14.5 oz) diced tomatoes, undrained (they bring the party)
• 1 bell pepper, diced (any color, but red adds a sweet pop)
• 1 onion, diced (the more tears, the better the flavor, right?)

Instructions

1. Preheat your oven to 375°F—because this chicken’s about to get hot and bothered.
2. In a 9×13 baking dish, toss the chicken breasts with Cajun seasoning until they’re fully coated. No shy chickens here!
3. Add the rice, chicken broth, diced tomatoes (with their juice), bell pepper, and onion to the dish. Stir gently to combine—think of it as a Cajun hug.
4. Cover the dish tightly with foil (no peeking!) and bake for 35 minutes. This is when the magic happens.
5. After 35 minutes, remove the foil and give everything a good stir. If the rice looks thirsty, add a splash more broth.
6. Bake uncovered for another 10-15 minutes, or until the chicken is cooked through (165°F on a meat thermometer) and the rice is tender.
7. Let it stand for 5 minutes before serving—patience is a virtue, especially when it comes to juicy chicken.

Out of the oven comes a dish that’s bursting with flavor—tender chicken, perfectly spiced, nestled in a bed of fluffy rice with just the right amount of kick. Serve it up with a side of crusty bread to sop up all that saucy goodness, or go rogue and stuff it into a taco shell. Because why not?

Asian Glazed Dump and Bake Chicken

Let’s face it, we’ve all had those days where the thought of cooking feels like climbing Everest in flip-flops. That’s where this Asian Glazed Dump and Bake Chicken swoops in like a culinary superhero—minimal effort, maximum flavor, and zero judgment.

Ingredients

• 1.5 lbs of chicken thighs (because thighs bring the flavor and the juiciness, no contest)
• 1/2 cup soy sauce (go for the low-sodium if you’re watching your salt intake, but full-flavor for the win)
• 1/4 cup honey (the glue that holds this sweet and savory masterpiece together)
• 2 tbsp rice vinegar (for that tangy kick that’ll make your taste buds do a happy dance)
• 1 tbsp minced garlic (because what’s life without garlic, honestly)
• 1 tsp ginger paste (fresh is fab, but the paste is a time-saver)
• 1/2 tsp crushed red pepper flakes (for a hint of heat that’s just right)
• 1 tbsp sesame oil (this is the secret weapon, folks)
• Green onions and sesame seeds for garnish (because we eat with our eyes first)

Instructions

1. Preheat your oven to 375°F because we’re about to turn up the heat in the best way possible.
2. In a bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, ginger paste, red pepper flakes, and sesame oil. This is your flavor bomb—taste it and try not to drink it.
3. Place the chicken thighs in a baking dish. Pour the sauce over them, making sure each piece is lovingly coated. No chicken left behind!
4. Bake for 35-40 minutes, or until the chicken is cooked through and the sauce is gloriously sticky. Tip: Baste the chicken halfway through for extra sauciness.
5. Once done, let it rest for 5 minutes. This is the perfect time to chop those green onions and toast the sesame seeds if you’re feeling fancy.
6. Garnish with green onions and sesame seeds because presentation matters, and dig in!

Oh, the glory of this dish—sticky, sweet, and slightly spicy with a depth of flavor that belies its simplicity. Serve it over a bed of fluffy rice or with a side of crisp veggies for a meal that’ll have everyone asking for seconds.

Conclusion

With these 20 delicious dump and bake chicken recipes, dinner just got a whole lot easier and tastier! Perfect for busy weeknights or lazy weekends, each recipe promises minimal prep with maximum flavor. We’d love to hear which ones become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!