Drizzle sweet chili sauce and these 2 ingredients over raw chicken tenderloins into a roasting pan for a comforting meal you will crave time and time again

This oven baked 3-ingredient sweet chili chicken is one of those toss-it-in-the-pan dinners that’s perfect for busy weeknights. You simply nestle raw chicken tenderloins into a roasting pan, drizzle over bottled sweet chili sauce plus two pantry staples, and let the oven do the rest. The sauce bakes into a sticky, savory-sweet glaze that feels comforting and kid-friendly, with just enough flavor to keep the grown-ups happy too. It’s the kind of no-fuss meal you’ll find yourself craving again and again.

Serve these sweet chili chicken tenderloins over warm white or brown rice so all that extra sauce has something to soak into. Steamed green beans, broccoli, or a simple side salad with a light vinaigrette help balance the sweetness and make the plate feel complete. For a fun family-style spread, add some roasted potatoes or buttered egg noodles and a basket of warm dinner rolls to mop up the pan juices.

Servings: 4

1 1/2 pounds raw chicken tenderloins

Preheat your oven to 400°F (200°C). Lightly grease a medium roasting pan or casserole dish with a bit of the olive oil, or line it with foil for easier cleanup.

Pat the raw chicken tenderloins dry with paper towels. Arrange them in a single layer in the prepared roasting pan so they are close together but not stacked on top of each other.

In a small bowl, stir together the sweet chili sauce, the remaining olive oil, and the soy sauce until well combined. This is your simple 2-ingredient boost for the bottled sweet chili sauce.

Drizzle the sweet chili sauce mixture evenly over the raw chicken tenderloins, making sure each piece is well coated. Use the back of a spoon to spread the sauce if needed so every tenderloin gets some of that sweet, sticky goodness.

Place the roasting pan on the center rack of the preheated oven. Bake for 18–22 minutes, or until the chicken tenderloins are cooked through and reach an internal temperature of 165°F (74°C). Halfway through the baking time, spoon some of the sauce from the bottom of the pan back over the chicken for extra flavor.

If you’d like a slightly caramelized top, switch the oven to broil for the last 2–3 minutes, watching closely so the sauce doesn’t burn. Remove the pan from the oven and let the chicken rest for 3–5 minutes so the juices settle.

Serve the sweet chili chicken tenderloins straight from the roasting pan, spooning any extra sauce over the top. Enjoy hot with your favorite sides.

For picky eaters, you can cut the amount of sweet chili sauce to 1/2 cup and add an extra tablespoon of olive oil to mellow the sweetness and gentle heat. If your family likes more spice, stir 1/4 teaspoon crushed red pepper flakes into the sauce mixture before drizzling over the chicken. To make it a bit tangier, add 1 tablespoon of lime juice or rice vinegar to the sauce blend. You can also swap the soy sauce for coconut aminos or tamari if you need a gluten-free option, and use avocado oil or canola oil instead of olive oil if that’s what you have on hand. For meal prep, double the recipe and bake in a larger roasting pan; leftover chicken keeps well in the fridge for up to 3–4 days and reheats nicely in the microwave or a low oven. Food safety tips: Always start with fresh or properly thawed chicken tenderloins, and never rinse raw chicken in the sink (it can spread bacteria around your kitchen). Use a clean cutting board and utensils just for the raw chicken, and wash your hands, knives, and surfaces thoroughly with hot, soapy water afterward. Make sure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of a tenderloin before serving. If you line your roasting pan with foil, discard the foil and any leftover sauce that has touched raw chicken; don’t reuse it for anything else.