Why It Works
No Work Chicken lives up to its name — minimal prep, simple ingredients, and big, family-approved flavor. The magic is in the marinade: whisk it together, let the chicken soak, and let the oven do the work. By dinner, you have tender, juicy chicken coated in a sweet and tangy sauce that tastes like hours of effort went into it — but really, you barely lifted a finger.
Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup ketchup
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional: pinch of black pepper or red pepper flakes for a little heat
Instructions
- Whisk the Marinade:
In a bowl, combine ketchup, honey, soy sauce, vinegar, garlic powder, onion powder, and optional seasonings. - Marinate the Chicken:
Place chicken breasts in a baking dish or resealable bag. Pour marinade over chicken, making sure each piece is coated. Let sit at room temperature for 20–30 minutes or refrigerate for several hours or overnight for deeper flavor. - Bake:
Preheat oven to 375°F. Bake chicken in a single layer for 25–30 minutes, or until the internal temperature reaches 165°F. Spoon extra sauce over the chicken halfway through baking if desired. - Serve:
Serve hot over brown rice, quinoa, or alongside roasted vegetables. Drizzle any remaining sauce from the pan over the top.
Getting Kids Involved
- Let kids whisk together the marinade ingredients.
- Older children can help coat the chicken with the sauce.
- They’ll love spooning extra sauce over their rice when serving.
Pro Tips, Meal Prep, and Time Savers
- Make-Ahead Magic: Mix the marinade and chicken in the morning or the night before — the flavors deepen while you go about your day.
- Extra Sauce: Reserve a few tablespoons of marinade before adding chicken to use as a finishing drizzle.
- Even Cooking: Pound chicken breasts to an even thickness for consistent baking results.
- One-Pan Cleanup: Line the baking dish with parchment or foil for minimal cleanup.
Sweet, tangy, and effortlessly juicy, this No Work Chicken is the kind of recipe you’ll reach for again and again when life gets busy. Minimal effort, maximum flavor.
Print
No Work Chicken
I’m not messing with you — there’s a reason this recipe is called No Work Chicken.
Because it is absolutely no work.
This is the kind of dinner you throw together in minutes, let marinate while you go about your day, and bake when you’re ready to eat. The result? Tender, juicy chicken coated in a sweet and savory sauce that tastes like you put in way more effort than you actually did.
It’s simple. It’s reliable. And it earns a regular spot in the dinner rotation.
Ingredients
- ¼ cup honey
- ¼ cup soy sauce
- 3 tablespoons mild Dijon mustard
- ½ teaspoon curry powder
- ¼ cup chopped scallions
- 4 boneless, skinless chicken breasts
Instructions
Preheat oven to 350°F.
Step 2: Make the SauceIn a 9 x 13-inch baking dish, whisk together the honey, soy sauce, Dijon mustard, curry powder, and scallions.
Step 3: Add the ChickenPlace the chicken breasts on top of the sauce and turn to coat well.
Step 4: MarinateCover and marinate for at least 30 minutes, or up to overnight in the refrigerator. Flip the chicken halfway through marinating to evenly coat with sauce.
Step 5: BakeCover the dish with foil and bake for 30–40 minutes, depending on the size of the chicken breasts.
Baste the chicken with the sauce halfway through cooking.
Serve warm over rice or pasta, spooning extra sauce over the top.
Notes
- Make Ahead: This recipe is perfect for prepping in the morning and baking at dinnertime.
- Flavor Boost: Add a pinch of garlic powder or fresh minced garlic for extra depth.
- Spice It Up: A small dash of red pepper flakes adds subtle heat.
- Thicker Sauce: If you prefer a thicker sauce, remove the cooked chicken and simmer the sauce on the stovetop for a few minutes until reduced.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
