What You’ll Need
- Boneless, skinless chicken thighs. Use 2 pounds and spread them in a single layer so they cook evenly.
- Dry onion soup mix. One packet, about 1 ounce, seasons the sauce. Add it straight from the packet.
- Ketchup. One cup forms the tangy tomato base.
- Brown sugar. Half a cup sweetens the sauce and helps it caramelize around the edges.
- Worcestershire sauce. Two tablespoons give the sauce a deeper savory flavor.
How to Make 5-Ingredient Oven Chicken
Arrange the thighs in a lightly greased 9-by-13-inch glass baking dish. Stir the sauce ingredients together in a separate bowl, breaking up any lumps of brown sugar. Pour the sauce evenly over the chicken and turn the thighs once if needed to coat them.
Bake uncovered at 375°F for about 40–50 minutes. The sauce should bubble and darken slightly around the edges. Start checking near the early end of the baking window and use a thermometer to confirm that the thickest part of each thigh reaches 165°F (74°C).
What to Serve with Oven Chicken
Let the thighs rest for 5 minutes, then spoon the sauce over them. Mashed potatoes, steamed rice, or buttered noodles are good for catching the extra sauce. Serve with green beans or a crisp slaw to balance the sweetness.
5-Ingredient Oven Chicken
Boneless chicken thighs baked in a sweet and tangy brown sugar onion sauce.
- Bake time — About 40–50 minutes
- Rest time — 5 minutes
- Servings — 6
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 packet dry onion soup mix, about 1 ounce
- 1 cup ketchup
- ½ cup brown sugar
- 2 tablespoons Worcestershire sauce
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch glass baking dish.
- Arrange the chicken thighs in a single layer in the dish.
- In a medium bowl, stir together the dry onion soup mix, ketchup, brown sugar, and Worcestershire sauce until evenly combined.
- Pour the sauce over the chicken. Turn the thighs once if needed to coat them evenly.
- Bake uncovered for about 40–50 minutes, until the sauce is bubbling and slightly caramelized around the edges and the chicken reaches 165°F (74°C) in the thickest part.
- Let the chicken rest for 5 minutes. Spoon the sauce over the thighs and serve hot.