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
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)

Instructions

Preheat and prep: Heat the oven to 375°F (190°C). Lightly oil a shallow baking dish or spray it with a nonstick coating.
Season: Pat the chicken dry with paper towels and season both sides with the salt and pepper.
Make the sauce: In a mixing bowl combine the mayo, sweet chili sauce, sriracha, honey, and garlic powder. Whisk until the mixture looks smooth and uniform.
Assemble: 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: Bake uncovered for about 25–30 minutes, until the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer.
Broil: 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.
Rest and finish: 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: Serve the bake spooned over rice, tucked into lettuce leaves, or alongside roasted vegetables.

Notes

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.

Prep Time: PT10M
Cook Time: PT30M
Category: Dinner
Method: Baking
Cuisine: Fusion

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

Keywords: Bang Bang Chicken, Baked Dinner, Oven Roasted Chicken, Chicken Dishes, Healthy Chicken, Chicken Dinner Recipes, Baked Chicken Recipes