Description
A zippy, saucy bake that turns plain chicken into a sticky, sweet-heat main in under an hour. Simple pantry staples come together to coat tender chicken pieces in a creamy, slightly spicy glaze—easy enough for weeknights, tasty enough for guests.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup mayonnaise
- 1/3 cup sweet chili sauce
- 1 tablespoon sriracha (or less to tame the heat)
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons sliced green onions, for finishing
- 1/2 teaspoon crushed red pepper flakes (optional, for extra kick)
Instructions
- Heat the oven to 375°F (190°C). Lightly oil a shallow baking dish or spray it with a nonstick coating.
- Pat the chicken dry with paper towels and season both sides with the salt and pepper.
- In a mixing bowl combine the mayo, sweet chili sauce, sriracha, honey, and garlic powder. Whisk until the mixture looks smooth and uniform.
- Lay the chicken pieces in a single layer in the prepared dish. Spoon the sauce over each piece, making sure they’re evenly coated.
- Bake uncovered for about 25–30 minutes, until the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer.
- If you want a glossy, slightly browned top, pop the dish under the broiler for 2–3 minutes at the end—keep a close eye so it doesn’t burn.
- Let the chicken rest for a few minutes after removing it from the oven. Scatter the chopped green onions and red pepper flakes over the top before serving.
- Serve the bake spooned over rice, tucked into lettuce leaves, or alongside roasted vegetables.
Notes
- Chef’s notes & swaps
- For deeper flavor, toss the chicken in the sauce and refrigerate for 1–2 hours before baking.
- Prefer dark meat? Use boneless, skinless thighs; they stay juicier and tolerate longer cooking.
- Want it milder for kids? Reduce or skip the sriracha and increase honey slightly for balance.
- Make it a one-pan meal by adding sturdy vegetables (broccoli florets, sliced bell peppers, or snap peas) around the chicken during roasting.
- Leftovers keep well in the fridge for up to 4 days; reheat gently in the oven or microwave.
- Quick tip: cover for the first part of baking if you’re worried about dryness, then uncover to finish and allow the sauce to caramelize. Enjoy!
Nutrition
- Serving Size: 1 chicken breast
- Calories: 385
- Sugar: 9g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 95mg