This 5-ingredient oven chicken is the kind of practical weeknight recipe that earns a permanent place in the dinner rotation. Raw chicken cutlets bake quickly, and a simple combination of pantry staples turns into a glossy, savory-sweet glaze right in the oven. It is a smart approach for busy cooks because there is very little prep, very little cleanup, and the thin cutlets stay tender while picking up plenty of flavor from the sauce.
Serve this chicken with steamed rice, buttered noodles, mashed potatoes, or a tray of roasted vegetables to catch the extra sauce. A crisp green salad or simple green beans work especially well alongside the rich glaze, and if you want to round it out further, a piece of crusty bread is useful for soaking up what is left on the pan.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
1 1/2 pounds raw chicken cutlets
1 cup barbecue sauce
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
Directions
1. Preheat the oven to 400°F. Lightly oil a rimmed baking sheet or line it with parchment for easier cleanup.
2. In a small bowl, stir together the barbecue sauce, olive oil, Worcestershire sauce, and garlic powder until smooth and well blended.
3. Arrange the raw chicken cutlets in a single layer on the prepared baking sheet. Spoon or brush the sauce evenly over the top so each piece is well coated.
4. Bake for 15 to 20 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part. If you want a little extra color, switch to broil for 1 to 2 minutes at the end, watching carefully.
5. Let the chicken rest for 3 to 5 minutes, then serve with the pan sauce spooned over the top.
Variations & Tips
Use a different sauce base: If you like a smokier or sweeter result, try a honey barbecue sauce or a spicier tomato-based barbecue sauce. Because the recipe is so simple, the flavor of the sauce makes a big difference.
Watch the cutlet thickness: Chicken cutlets cook fast, which is one reason this recipe works so well on busy nights. If some pieces are much thicker than others, give the thicker ones a quick pound so everything bakes at the same rate.
Add a simple pantry finish: A small splash of apple cider vinegar or a pinch of black pepper stirred into the sauce can brighten the flavor without adding much work. A little paprika is also good if you want a deeper color and mild warmth.
Make it a full sheet-pan dinner: Scatter quick-cooking vegetables such as green beans or sliced bell peppers around the chicken for the last 10 to 12 minutes of baking. Keep them lightly coated in oil so they roast instead of steaming.