This 5-ingredient oven chicken is the kind of practical weeknight recipe that earns a regular spot in the rotation because it uses inexpensive diced chicken thighs and a handful of everyday refrigerator staples. Baking everything on a rimmed sheet pan keeps the method simple and hands-off, while the higher fat content of thigh meat helps the chicken stay juicy and flavorful. It is a very approachable dump-and-bake style dinner, but with the right balance of seasoning and roasting time, it comes out deeply savory with crisp browned edges.
Serve this chicken with steamed rice, buttered noodles, mashed potatoes, or roasted vegetables to soak up the flavorful juices from the pan. A crisp green salad, simple coleslaw, or sliced cucumbers on the side help balance the richness of the chicken thighs, and warm bread is also a good choice if you want to turn the pan juices into part of the meal.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
2 pounds raw diced chicken thigh meat
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1 teaspoon garlic powder
1/2 teaspoon black pepper
Directions
1. Preheat the oven to 425°F and lightly grease a rimmed baking sheet or line it with parchment for easier cleanup.
2. Spread the diced chicken thigh meat out on the baking sheet in a mostly even layer so the pieces roast instead of steam.
3. In a small bowl, stir together the mayonnaise, Dijon mustard, soy sauce, garlic powder, and black pepper until smooth.
4. Spoon the mixture over the chicken and toss well right on the baking sheet until all the pieces are evenly coated.
5. Bake for 25 to 30 minutes, stirring once halfway through, until the chicken is cooked through and browned at the edges. For a little extra color, broil for 2 to 3 minutes at the end if desired.
6. Serve hot with rice, potatoes, or vegetables, and spoon any juices from the pan over the top.
Variations & Tips
Add vegetables: You can turn this into more of a sheet pan dinner by adding chunks of broccoli, cauliflower, bell peppers, or onion around the chicken. Just be sure not to overcrowd the pan, or the ingredients will steam instead of roast.
Use a wire rack: If you want even more browning, set a lightly greased oven-safe wire rack inside the baking sheet and spread the chicken on top. The hot air can circulate more easily and help the pieces brown on more sides.
Check doneness carefully: Because diced chicken pieces vary in size, start checking a few minutes early. The chicken should reach 165°F in the center, and the juices should run clear.
Change the flavor profile: A little smoked paprika, onion powder, or a drizzle of honey can shift the flavor without changing the basic technique. If you like more tang, add a bit more Dijon; if you like more savoriness, increase the soy sauce slightly.
Make cleanup easier: Parchment paper helps with sticking, but if you want the deepest browning, roast directly on a lightly oiled metal pan. Avoid glass bakeware for this recipe, since the chicken browns best on a sheet pan with good surface contact.