My Amish neighbor brought this over for Sunday supper, and my family devoured it instantly. The best part is it only requires 3 ingredients.

This oven baked 3-ingredients Amish honey butter chicken is the kind of dish that shows up on a Sunday table without any fuss, but with all the comfort in the world. My Amish neighbor brought a pan of it over one evening, still warm and sticky in the foil-lined pan, and my family went quiet except for the clink of forks. It’s pure Midwestern practicality: just good chicken, real butter, and honest honey, baked until the edges caramelize and the juices turn into a glossy, golden sauce. No packets, no fancy pantry items, just the kind of simple cooking that has fed farm families around here for generations.

Serve this honey butter chicken straight from the foil-lined pan, spooning those sweet, savory juices over each piece. It’s lovely with fluffy mashed potatoes or buttered egg noodles to catch the sauce, and a simple side like green beans, sweet corn, or a crisp lettuce salad. Warm dinner rolls or homemade bread are perfect for mopping up every last bit of glaze. A dish of applesauce or coleslaw on the side keeps the plate feeling like a true Sunday supper from the countryside.

Servings: 4

2 pounds boneless, skinless chicken breasts

Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil, making a little edge all around to catch the juices, and lightly grease the foil.

Pat the chicken breasts dry with paper towels and arrange them in a single layer on the prepared foil-lined baking sheet, leaving a bit of space between each piece so the sauce can flow around them.

In a small saucepan over low heat, melt the butter. Once melted, remove from heat and stir in the honey until the mixture is smooth and well combined.

Pour the warm honey butter mixture evenly over the chicken breasts, turning each piece once with a fork or tongs to coat both sides. Arrange the chicken smooth side up, and spoon some of the sauce back over the tops so they’re well covered.

Place the baking sheet in the preheated oven and bake for 20 minutes. Carefully pull the pan out, spoon the bubbling honey butter juices over the chicken again, and return it to the oven.

Continue baking for another 10 to 15 minutes, or until the chicken is cooked through (the thickest part reaches 165°F/74°C) and the sauce around the edges is thickened, sticky, and a deep golden color. If the tops need a little more color, you can move the pan to the upper rack for the last few minutes.

Remove the pan from the oven and let the chicken rest on the baking sheet for about 5 minutes. Spoon the glossy honey butter juices over the chicken one more time before serving. Slice or serve the breasts whole, making sure each portion gets plenty of the sticky sauce from the pan.

If your chicken breasts are very thick, you can slice them in half horizontally to make cutlets so they cook more evenly and soak up more of the honey butter. For a slightly deeper flavor, you can use salted butter and then skip any extra salt at the table, which is something many farm cooks do without thinking. If you like a bit of color and texture on top, turn on the broiler for 1 to 2 minutes at the very end, watching closely so the honey doesn’t burn, to give the chicken a lightly caramelized finish. You can also make this with bone-in chicken thighs or drumsticks; just plan on a longer baking time and baste once or twice more so the honey butter doesn’t scorch. For easier serving at potlucks or after-church dinners, cut the cooked chicken into thick slices or chunks right in the pan and toss gently in the sauce so everyone gets a bit of that sticky glaze in every bite.