Got this incredible sticky sweet dinner secret from my Amish neighbor and it requires just 3 ingredients

This oven baked 3-ingredients Amish cherry glazed chicken is my kind of weeknight magic: almost no prep, a short ingredient list, and a big payoff. The idea came from my Amish neighbor, who swears by simple pantry staples and slow, hands-off cooking. She showed me how she turns basic chicken into a glossy, sticky-sweet dinner using just a jar of cherry preserves and a bottle of soy sauce. The result is tender baked chicken with crispy edges and a dark red, candy-like glaze that tastes like you spent way more time on it than you actually did.

This cherry glazed chicken is pretty rich and sweet, so I like to balance it with simple, cozy sides. Serve it over plain white or brown rice to soak up all that sticky sauce, or with buttered egg noodles if your family loves pasta nights. Steamed green beans, roasted broccoli, or a quick side salad with a tangy vinaigrette help cut through the sweetness. If you’re packing leftovers for lunch, slice the chicken and layer it into a grain bowl with rice, cucumbers, and shredded carrots for an easy make-ahead meal.

Servings: 4

2 pounds boneless, skinless chicken breasts (about 4 medium breasts)

Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil, then lightly grease the foil with a bit of oil or nonstick spray to help with cleanup and prevent sticking.

Pat the chicken breasts dry with paper towels and lay them in a single layer on the foil-lined baking sheet, leaving a little space between each piece so the edges can brown and crisp.

In a small bowl, whisk together the cherry preserves and soy sauce until smooth and glossy. It should be pourable and dark red, with no big clumps of fruit left. Taste and adjust with a tiny splash more soy sauce if you want it a bit saltier.

Spoon or pour the cherry-soy mixture evenly over the chicken breasts, making sure to coat the tops and sides well. Let any extra glaze pool around the chicken on the baking sheet; this will thicken and turn into a sticky sauce as it bakes.

Bake the chicken for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the largest breast. About halfway through the baking time, carefully spoon some of the hot glaze from the pan back over the tops of the chicken to build a thicker, stickier coating.

For extra caramelized, crispy edges and a glossy finish like in the photo, switch the oven to broil for the last 2–4 minutes of cooking. Keep a close eye on it and rotate the pan if needed so the glaze gets dark red and sticky but doesn’t burn.

Remove the baking sheet from the oven and let the chicken rest on the pan for 5 minutes. The sauce will thicken as it cools slightly, clinging to the chicken. Transfer the chicken to plates or a serving platter and spoon any remaining cherry glaze from the foil over the top. Serve warm.

If your chicken breasts are very thick, slice them in half horizontally to make cutlets so they cook more evenly and absorb more glaze. For a slightly less sweet version, use 3/4 cup cherry preserves and 1/3 cup soy sauce, or add a splash of apple cider vinegar to the glaze for gentle tang. If you only have cherry pie filling, you can use it in a pinch—just mash it with a fork and whisk in the soy sauce until smooth, knowing it will be a bit sweeter and thicker. For a little heat, stir in a pinch of red pepper flakes or a small squeeze of sriracha to the cherry-soy mixture. You can also swap boneless, skinless chicken thighs for the breasts; they’ll be extra juicy, but may need an extra 5–10 minutes in the oven. To make cleanup even easier, fold the foil edges up around the chicken before baking to catch every drop of glaze. Leftovers keep well in the fridge for up to 3 days and reheat nicely, especially sliced over rice or tucked into a wrap with crunchy lettuce for a quick next-day lunch.