This 5-ingredient oven chicken is the kind of no-fuss, dump-and-bake dinner that busy weeknights are made for. You literally toss raw diced chicken into a glass casserole dish, whisk together four simple pantry staples, pour it over, and let the oven do the rest. The chicken bakes up tender and juicy in a rich, savory-sweet amber sauce that soaks into rice or noodles beautifully. It’s the sort of cozy, crowd-pleasing meal that has everyone wandering into the kitchen asking when dinner will be ready—and usually going back for seconds.
Serve this saucy chicken spooned over hot cooked white or brown rice, buttered egg noodles, or mashed potatoes to catch every bit of the flavorful juices. Add an easy vegetable on the side—like steamed green beans, roasted broccoli, or a simple side salad with ranch—to round out the plate. Warm dinner rolls or garlic bread are great for dipping into the extra sauce, and if you want to stretch the meal for a bigger crowd, pair it with a quick fruit salad or applesauce for the kids.
5-Ingredient Oven Chicken (Diced Dump-and-Bake)Servings: 4
Ingredients
1 1/2 pounds raw boneless, skinless chicken breasts, diced into 1-inch pieces
1/2 cup low-sodium soy sauce
1/2 cup honey
2 tablespoons vegetable oil (or other neutral cooking oil)
1 teaspoon garlic powder
Directions
Preheat your oven to 375°F (190°C). Place a clean 9x13-inch glass casserole dish on the counter so it’s ready for the chicken.
Dice the raw chicken breasts into roughly 1-inch pieces. Try to keep the pieces about the same size so they cook evenly.
Dump the raw diced chicken directly into the glass casserole dish and spread it into an even layer so the pieces aren’t piled too high in the center.
In a medium bowl or large measuring cup, whisk together the soy sauce, honey, vegetable oil, and garlic powder until the honey is fully dissolved and the mixture looks like a smooth, amber-colored liquid.
Pour the sauce evenly over the chicken in the glass dish, stirring gently with a spoon to coat all the pieces. The chicken should be mostly submerged in the amber liquid, with just a few pieces peeking through.
Cover the dish tightly with foil to keep the chicken moist and help it cook evenly in the sauce.
Bake the covered dish in the preheated oven for 20 minutes. Carefully remove the foil (watch for hot steam), give the chicken a gentle stir to re-coat it in the sauce, and spread it back into an even layer.
Return the uncovered dish to the oven and bake for another 10–15 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach at least 165°F (74°C) when checked with a meat thermometer in a few of the larger pieces.
Once done, give the chicken one last stir to coat it in the thickened sauce. Let it rest for 5 minutes so the juices settle and the sauce clings nicely to the chicken.
Serve the saucy chicken hot, spooning both the chicken and plenty of the amber sauce over rice, noodles, or potatoes.
Variations & Tips
For picky eaters, you can cut the soy sauce down to 1/3 cup and add a tablespoon of ketchup for a slightly sweeter, milder flavor that tastes a bit like takeout-style chicken. If your family loves a little kick, add 1/4 teaspoon crushed red pepper flakes or a few dashes of hot sauce to the sauce mixture before baking. To make it a bit tangier, whisk in 1 tablespoon of apple cider vinegar or lemon juice along with the other pantry ingredients. If you only have regular (not low-sodium) soy sauce, reduce it to 1/3 cup and add 2–3 tablespoons of water so the dish doesn’t get too salty. You can also swap the vegetable oil for canola, light olive oil, or even melted butter for a richer flavor. For an easy veggie boost, scatter 1–2 cups of quick-cooking vegetables—like frozen peas and carrots or small broccoli florets—around the chicken for the last 10–15 minutes of baking, making sure they’re mostly submerged in the sauce so they cook through. Leftovers keep well in the fridge for up to 3–4 days; cool them quickly, then store in a covered container and reheat until steaming hot. Always start with fresh, cold chicken and keep it refrigerated until you’re ready to dice and bake. Wash your hands, cutting board, knife, and any surfaces that touch the raw chicken with hot, soapy water before moving on to other tasks. Use a food thermometer to confirm the chicken reaches 165°F (74°C) in the thickest pieces, and promptly refrigerate any leftovers within 2 hours of cooking for safe storage.
