Let’s have a real talk about dinner. Some nights, the idea of cooking feels like climbing a mountain. You’re tired, the kids are hungry, and you just want something delicious without a ton of effort.
I’ve been there more times than I can count. Staring into the fridge, hoping a fully-cooked meal will magically appear. It was on one of those nights that I discovered this recipe, and it completely changed my weeknight dinner game.
It’s called “Holy Yum Chicken” for a reason. The first time I made it, my family literally said, “Holy yum, what is this?!” It sounds like an exaggeration, but I promise it’s not.
The magic is in its simplicity. We’re talking about a handful of basic ingredients and about five minutes of actual work. The oven does the rest, and you get to take all the credit for a mouth-watering, tender, and incredibly flavorful chicken dinner.
What You’ll Need
The ingredient list for this is almost laughably simple. You probably have most of this in your kitchen right now. No fancy, hard-to-find items here.
- Chicken Breasts: Boneless, skinless is the way to go. About 1.5 to 2 pounds will do the trick for a family of four.
- Mayonnaise: This is the secret base of the sauce. It keeps the chicken unbelievably moist. Use full-fat for the best results.
- Soy Sauce: For that deep, savory, umami flavor. Use low-sodium if you’re watching your salt intake.
- Garlic Powder: Brings a mellow, roasted garlic flavor that pairs perfectly with the other ingredients.
- Honey or Maple Syrup: Just a touch for a little sweetness to balance the saltiness of the soy sauce.
- Black Pepper: Freshly ground if you can, for a little bit of spice.
- Optional Garnish: Sliced green onions or sesame seeds for a nice finish.
Tools You’ll Need
You don’t need any special gadgets for this recipe. Just your basic kitchen essentials.
- 9×13 inch Baking Dish
- Medium Mixing Bowl
- Whisk or Fork
- Measuring Cups and Spoons
- Meat Thermometer (Highly Recommended!)
How to Make Holy Yum Chicken
Get ready for the easiest recipe instructions ever. This is a true mix-and-bake situation.
Step 1: Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish or spray it with non-stick spray.
Step 2: Place your chicken breasts in the prepared baking dish in a single layer. Try not to overcrowd the pan so they cook evenly.
Step 3: In your mixing bowl, combine the mayonnaise, soy sauce, garlic powder, honey (or maple syrup), and black pepper. Whisk everything together until the sauce is smooth and creamy.
Step 4: Pour the sauce evenly over the chicken breasts. Use a spatula or the back of a spoon to spread it out, making sure each piece is nicely coated.
Step 5: Bake for 25-35 minutes. The cooking time will depend on the thickness of your chicken. The chicken is done when it’s cooked through and the internal temperature reaches 165°F (74°C).
Step 6: Once cooked, take the chicken out of the oven. Let it rest in the dish for about 5-10 minutes. This helps the juices redistribute, making the chicken extra tender.
Step 7: Garnish with sliced green onions or sesame seeds if you like, and serve immediately.
Pro Tips
I’ve made this recipe dozens of times. Along the way, I’ve picked up a few tricks that take it from great to absolutely perfect.
- Full-Fat Mayo is a Must: I tried making this with low-fat or “light” mayonnaise once to save a few calories. Big mistake. The oils separated during baking, and the sauce became greasy instead of creamy. Stick with the good stuff for this one.
- Pat Your Chicken Dry: Before you place the chicken in the baking dish, take a moment to pat it completely dry with a paper towel. A dry surface helps the sauce stick to the chicken instead of sliding off into a puddle at the bottom of the dish.
- Don’t Overbake It: This is the number one rule for any chicken breast recipe. Chicken breast is lean and can go from juicy to dry in a matter of minutes. An instant-read meat thermometer is your best friend here. Pull the chicken out as soon as it hits 165°F in the thickest part.
- Let It Rest: I know it’s tempting to dive right in, but letting the chicken rest for 5-10 minutes after baking is crucial. It allows the muscle fibers to relax and reabsorb all those delicious juices. If you cut into it immediately, the juice will run out onto your plate, leaving you with drier chicken.
Possible Substitutions and Variations
This recipe is very forgiving. Feel free to play around with it based on what you have or what you like.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Chicken Breasts | Boneless, Skinless Chicken Thighs | Thighs are more forgiving and stay juicier. May need to cook a bit longer. |
| Soy Sauce | Tamari or Coconut Aminos | Use tamari for a gluten-free option. Coconut aminos for a soy-free, paleo-friendly version. |
| Garlic Powder | Fresh Minced Garlic | Use 2-3 cloves of fresh garlic for a stronger, sharper flavor. |
| Honey | Brown Sugar or Agave | Brown sugar adds a slight molasses note. Agave works well too. |
| Add some heat | Sriracha or Red Pepper Flakes | Mix a teaspoon of Sriracha or a pinch of red pepper flakes into the sauce. |
Make-Ahead Tips
Life is busy, so anything you can prep ahead of time is a win. This recipe is great for that.
- Sauce: You can whisk the sauce together up to 3 days in advance. Just store it in an airtight container in the refrigerator.
- Marinate: For even more flavor, you can place the chicken and the sauce in a zip-top bag or a covered dish and let it marinate in the fridge for up to 8 hours. Any longer and the mayo might start to break down the chicken too much.
Nutritional Info, Pairings, and More
Let’s break down some of the details to help you fit this into your meal plan.
| Details & Suggestions | |
|---|---|
| Nutrition (Approximate) | Per serving: 350-450 calories, 40g protein, 20g fat. Varies with chicken size and mayo type. |
| Keto / Low-Carb | Use a sugar-free sweetener instead of honey and ensure your mayo has 0 carbs. Serve with cauliflower rice. |
| Gluten-Free | Simply use a gluten-free tamari or coconut aminos instead of regular soy sauce. |
| Meal Pairings | Serve with fluffy white rice, roasted broccoli, a simple green salad, or steamed asparagus. |
| Efficiency Tip | While the chicken bakes, cook your rice and steam or roast your veggies. Everything will be ready at once. |
Leftovers and Storage
If you happen to have any leftovers, they are fantastic the next day. The flavor gets even better.
Store any remaining chicken in an airtight container in the refrigerator for up to 3-4 days. You can enjoy it cold, sliced up in a salad or a sandwich, or reheat it gently.
To reheat, I recommend using the oven or a toaster oven set to 325°F for about 10-15 minutes, or until warmed through. The microwave works in a pinch, but it can sometimes make the sauce a little oily.
Frequently Asked Questions (FAQs)
Q1. Can I use chicken thighs instead of breasts?
Ans: Absolutely! Boneless, skinless chicken thighs work beautifully. They are naturally juicier and harder to overcook. You may need to add 5-10 minutes to the baking time to ensure they are cooked through.
Q2. My sauce separated and looks oily. What did I do wrong?
Ans: This almost always happens when using a low-fat or light mayonnaise. The stabilizers and emulsifiers in full-fat mayo are key to keeping the sauce creamy and stable under heat.
Q3. Can I make this on the grill or stovetop?
Ans: This recipe is designed for the gentle, even heat of an oven. The grill’s direct heat would likely cause the mayo-based sauce to burn before the chicken is cooked. The stovetop could also cause it to break and separate. Baking is really the best method here.
Q4. Is this recipe kid-friendly?
Ans: It is incredibly kid-friendly! The flavor is savory and slightly sweet, without being spicy or overwhelming. The chicken is also very tender, making it easy for little ones to eat. It’s a huge hit with my own kids.
Wrapping Up
There you have it. A recipe so simple and delicious, it feels like a cheat code for a fantastic dinner. It’s the perfect meal for those busy nights when you need something you can count on.
It proves that you don’t need a long list of complicated ingredients or hours in the kitchen to create a meal that will have your family asking for seconds.
I hope you give this Holy Yum Chicken a try. When you do, please come back and leave a comment below. I’d love to hear how it turned out for you and any fun variations you might have tried!
