Spread jarred pepper jelly and these 2 ingredients over raw chicken breasts into a glass baking dish for a sweet and savory meal you'll crave over and over

This oven baked 4-ingredient Amish pepper jelly chicken is one of those weeknight dinners I lean on when I’m juggling work, emails, and getting everyone fed before evening activities. It starts with plain raw chicken breasts in a glass baking dish, then you simply spread on jarred pepper jelly and two pantry staples for a sticky-sweet, slightly spicy, savory glaze. The idea is inspired by simple Amish-style cooking—minimal ingredients, cozy flavors, and everything baked together in the oven so you’re not tied to the stove. If you can open a jar and stir with a spoon, you can make this, and you’ll probably end up craving it on repeat.

I like to serve this pepper jelly chicken over fluffy white rice or buttered egg noodles so all that glossy sweet-and-savory sauce has something to soak into. Roasted green beans, steamed broccoli, or a simple side salad with a tangy vinaigrette help balance the richness. If you’re feeling extra cozy, add dinner rolls or cornbread to mop up the juices from the glass baking dish. Leftovers are great sliced over salads or tucked into wraps for an easy lunch the next day.

Servings: 4

4 boneless skinless chicken breasts (about 2 pounds total)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with a bit of olive oil or nonstick spray so the chicken doesn’t stick.

Place the raw chicken breasts in a single layer in the glass baking dish. Pat them dry with paper towels so the sauce sticks better. Sprinkle lightly with salt and black pepper if using.

In a small bowl, stir together the jarred pepper jelly, soy sauce, and olive oil until you have a smooth, glossy mixture. If your pepper jelly is very firm, microwave it for 15–20 seconds to loosen it before stirring.

Pour the pepper jelly mixture over the raw chicken breasts. Use the back of a spoon or clean hands to spread the sauce evenly over the tops and sides of each piece so they’re well coated and the extra sauce runs into the bottom of the glass dish.

Cover the glass baking dish loosely with foil and bake in the preheated oven for 20 minutes. This helps the chicken cook gently and keeps it juicy.

Remove the foil, spoon some of the melted pepper jelly sauce from the bottom of the dish back over the chicken, and continue baking uncovered for another 10–15 minutes, or until the chicken is cooked through and the top is glossy and starting to caramelize at the edges.

Check for doneness: the internal temperature of the thickest part of each chicken breast should reach 165°F (74°C) when tested with an instant-read thermometer, and the juices should run clear.

Let the chicken rest in the glass baking dish for 5 minutes so the juices settle. Spoon more of the pepper jelly sauce from the pan over the chicken before serving. Slice or serve the chicken breasts whole with plenty of sauce over your favorite sides.

For a milder dish, choose a sweet red pepper jelly; for more heat, use hot pepper jelly or stir in a pinch of red pepper flakes to the jelly mixture before spreading it over the raw chicken breasts. You can swap olive oil for melted butter for a richer flavor, or use low-sodium soy sauce if you’re watching salt. If your chicken breasts are very thick, slice them horizontally into cutlets or pound them to an even thickness so they bake more evenly and stay juicy. This same method works well with boneless skinless chicken thighs; just add 5–10 minutes to the baking time and still check that the internal temperature reaches 165°F (74°C). For meal prep, you can place the raw chicken in the glass baking dish in the morning, spread the pepper jelly mixture over the top, cover, and refrigerate until you’re ready to bake in the evening. Food safety tips: Always start with fresh or properly thawed chicken, keep raw chicken and its juices away from ready-to-eat foods, and wash your hands, utensils, and any surfaces that touch raw chicken with hot soapy water. Do not reuse any pepper jelly mixture that has touched raw chicken unless it has been fully cooked. Refrigerate leftovers within 2 hours of baking and use within 3–4 days, reheating until hot all the way through before eating.