📋 Chicken in a Hurry Recipe
This 5 ingredient quick and easy Chicken in a Hurry Recipe is simple to make and takes about 5 minutes to prep. It's a budget-friendly baked chicken thighs recipe, using pantry ingredients, (like onion soup mix) that you already have on hand. It's also the perfect make-ahead or weeknight dinner!
Servings 8 servings
Calories 275kcal
Equipment
Ingredients
- 2 ½ lbs skinless, boneless chicken thighs
- 1 cup ketchup
- 1 cup water
- ½ cup brown sugar
- 56 g -of dry onion soup mix * 2 - 28 g packages of onion soup mix
Sauce thickener (optional)
- 1 tablespoon cornstrach optional
- 2 tsp water optionl
Instructions
- Preheat oven to 350 degrees F/ 175 degrees F and spray the bottom of a small roaster or casserole dish with non-stick cooking spray.
- Place chicken pieces in roaster or casserole dish.2 ½ lbs skinless, boneless chicken thighs
- Whisk ketchup, water, brown sugar and dry onion soup mix together in a bowl.1 cup ketchup, 1 cup water, ½ cup brown sugar
- Pour sauce over chicken pieces.56 g -of dry onion soup mix
- Seal with aluminum foil.
- Bake for 1 hour or until chicken reaches internal temperature of 165 degrees F/74 degrees C.
- When the chicken is done, if your sauce is too watery/thin for your liking, you can thicken it with cornstarch and water. It won't affect the taste. Add enough cornstarch and water together to form a slurry. * I use 1 tablespoon of cornstarch and 2 teaspoon of cold water.1 tablespoon cornstrach, 2 teaspoon water
- Remove chicken from casserole dish, set aside and keep warm. Then pour sauce into a small saucepan. Stir in cornstarch slurry mixture.
- Heat sauce mixture over medium heat, stirring frequently, for approximately 10 minutes, or until it is as thick as gravy. Pour sauce over chicken and serve. Garnish with fresh parsley, if desired. Serve warm.
Garnish (optional)
- Garnish with fresh parsley
Notes
You can use a homemade onion soup mix as a substitute for Lipton onion soup mix.
Mix together:
- 2 ⅔ tablespoon dry onion, minced, flakes, or chopped,
- 4 teaspoon instant beef bouillon powder, sodium-free
- 1 teaspoon onion powder
- ¼ teaspoon celery seed
- This leftover chicken recipe with onion soup mix can be stored with the sauce in the fridge for 2-3 days. If you make rice to go with this recipe, keep the rice stored in a separate container in the fridge.
- This recipe freezes well for up to 3 months in an airtight container.
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- Taking the internal temperature. The internal temperature should read 165 degrees F/ 73 degrees C. If you use bone-in chicken, be sure not to touch the bone with the thermometer when reading the internal temperature of the thigh.
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- Avoid Dry Chicken – Since boneless, skinless chicken thighs are lean, be careful not to overbake. Stick to an internal temperature of 165°F (74°C) for juicy, tender chicken.
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- If Using Bone-In Chicken Thighs or Breasts. Increase baking time by 10-15 minutes and check with a meat thermometer.
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- Seal the Dish Well – Use tightly sealed aluminum foil to lock in moisture and keep the chicken from drying out.
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- Thicken the Sauce Easily – If you prefer a thicker sauce, remove the chicken after baking and simmer the sauce (with a cornstarch slurry), on the stovetop for 5-10 minutes, stirring frequently.
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- Balance Sweetness & Tang – If you find the sauce too sweet, add a splash of vinegar, lemon juice, or Worcestershire sauce to balance the flavor.
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- Reheating Without Drying Out – Reheat in the oven at 325°F (163°C) for 15-20 minutes, adding a splash of water to the sauce if needed.
Nutrition
Calories: 275kcal | Carbohydrates: 26g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 966mg | Potassium: 511mg | Fiber: 1g | Sugar: 20g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
