My grandma used to make this growing up for Sunday supper and the pan disappears fast every single time. Best part is it only uses 4 ingredients.

This oven baked 4-ingredient Amish brown sugar chicken bake is the kind of no-fuss Sunday supper my grandma used to pull out of the oven just as everyone was crowding into the kitchen. It’s sweet, savory, and a little sticky around the edges, with juicy chicken nestled into a bubbling brown sugar and butter sauce that caramelizes in the oven. The recipe is rooted in simple Amish-style cooking: basic pantry ingredients, no fancy steps, and a comforting flavor that tastes like it took all afternoon even though it’s mostly hands-off. The pan disappears fast every single time, and the best part is you only need four ingredients and one baking dish.

Serve this brown sugar chicken with something that can soak up all that buttery, caramelized sauce—mashed potatoes, buttered egg noodles, or simple white rice are perfect. Add a green veggie like steamed green beans, roasted broccoli, or a tossed salad to balance the sweetness. If you’re feeding a crowd, a pan of dinner rolls or cornbread on the side makes it feel like a full Sunday supper spread without a ton of extra work.

Servings: 4

2 pounds boneless skinless chicken thighs (or breasts, trimmed)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white casserole or baking dish.

Pat the chicken thighs dry with paper towels and arrange them in a single layer in the prepared baking dish. It’s okay if they’re snug, but try not to overlap them too much so they bake evenly.

In a medium bowl, whisk together the brown sugar, melted butter, and Dijon mustard until you have a smooth, thick sauce. It will look grainy from the sugar, and that’s exactly what you want.

Pour the brown sugar mixture evenly over the chicken, using a spoon to spread it so each piece is well coated. Scoop any extra sauce from the bowl over the tops of the chicken pieces.

Cover the baking dish loosely with foil and bake for 20 minutes. This helps the chicken start to cook through and keeps it juicy.

Remove the foil, spoon some of the melted sauce from the bottom of the pan back over the chicken, and return the dish to the oven uncovered.

Continue baking for another 20–25 minutes, basting once or twice more, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the sauce is bubbling, thick, and caramelized around the edges of the pan. The top of the chicken should look glossy and sticky.

If you want extra caramelized edges, switch the oven to broil for 2–3 minutes at the end, watching closely so the sugar doesn’t burn. The sauce should darken slightly and get a bit more sticky.

Let the chicken rest in the pan for 5–10 minutes before serving. The sauce will thicken as it cools slightly. Spoon the caramelized brown sugar butter sauce over the chicken when you plate it.

Use bone-in chicken: You can swap in bone-in, skin-on chicken thighs or drumsticks. Increase the bake time to 45–50 minutes total, or until the chicken reaches 165°F and the juices run clear. The skin will get extra golden and delicious. Adjusting sweetness: If you like it less sweet, reduce the brown sugar to 3/4 cup and add an extra tablespoon of mustard for more tang. For a slightly deeper flavor, use dark brown sugar instead of light. Make-ahead tip: You can assemble the chicken and sauce in the baking dish up to 8 hours ahead and refrigerate, tightly covered. When ready to bake, let it sit at room temperature while the oven preheats, then bake as directed (you may need to add 5–10 minutes to the bake time). Easy cleanup: Line your baking dish with foil or parchment before adding the chicken and sauce to make cleaning up the sticky caramelized edges much easier. Flavor twists that still keep it simple: Stir 1 teaspoon of garlic powder or 1 teaspoon of smoked paprika into the brown sugar mixture for a subtle flavor boost without adding more than four main ingredients. If you want a little heat, sprinkle a pinch of red pepper flakes over the top before baking. Leftovers: Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or covered in the oven at 325°F until warmed through, adding a splash of water if the sauce is too thick.