So Easy Sweet and Sour Chicken Bake
Transform dinner into a no-fuss favorite with this 'So Easy Sweet and Sour Chicken Bake'—a one-dish marvel that combines tender baked chicken breasts with a vibrant medley of red and green bell peppers, juicy pineapple chunks, and an irresistibly tangy homemade sweet-and-sour sauce. Perfect for busy weeknights, this recipe is ready in just 50 minutes from prep to plate and requires minimal cleanup. The sauce, made from pantry staples like ketchup, soy sauce, and rice vinegar, ties everything together with a harmonious blend of sweet, tangy, and savory flavors. Serve over a bed of fluffy white or hearty brown rice to soak up every drop of this luscious sauce. Whether you're feeding the family or meal-prepping for the week, this easy chicken bake is a must-try for anyone craving a delicious, restaurant-worthy dinner at home!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 large, diced Red bell pepper
- 1 large, diced Green bell pepper
- 1 cup Pineapple chunks (canned, in juice)
- 0.25 cup Pineapple juice (reserved from canned pineapple)
- 0.5 cup Ketchup
- 0.25 cup Rice vinegar
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Cornstarch
- 0.25 cup Water
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 4 cups Cooked white or brown rice
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Pat chicken breasts dry with paper towels and season both sides with garlic powder, salt, and black pepper. Set aside.
In a medium mixing bowl, whisk together the ketchup, rice vinegar, soy sauce, brown sugar, and reserved pineapple juice to create the sweet and sour sauce.
In a small separate bowl, mix the cornstarch with water to form a slurry. Add this to the sweet and sour sauce and whisk until combined.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the chicken breasts on both sides until golden, about 2-3 minutes per side (they do not need to be fully cooked). Remove from heat and transfer to the prepared baking dish.
Scatter the diced red and green bell peppers along with the pineapple chunks over the chicken in the baking dish.
Pour the sweet and sour sauce evenly over the chicken and vegetables, ensuring everything is well-coated.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C).
Remove from the oven and let rest for 5 minutes before serving.
Serve the sweet and sour chicken bake over freshly cooked white or brown rice, and enjoy!
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 23.9 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 851 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
