Chicken in a Hurry
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Chicken in a Hurry – the name says it all. This is the perfect chicken dish for a busy weeknight, but good enough for a fancy weekend meal. Sweet and tangy, super easy and inexpensive!
This chicken in a hurry sometimes also called chicken hurry is perfect for a busy weeknight dinner. I just love recipes like this one that our parents and grandparents had to come up with to make our dinners quick but still delicious enough for a big hungry family. Let me tell you this dish packs flavor and results in a perfectly made and wonderfully tender dish.
What Is Chicken in a Hurry?
I have to say that when my friend told me about this recipe I was very skeptical. This is one of her mother’s recipes that she used to make for dinner all the time and when she first told me ingredients in it, I questioned it. You mean you don’t mix everything together and pour over the chicken? I just couldn’t wrap my head around it.
But being the foodie that I am, my rule is to always try something once and if I don’t like it, well then at least I can say I tried it. So we made it and I’m glad I did! This dish couldn’t get any easier.
Ingredients In Chicken In A Hurry
- Chicken – Thighs, bone in with skin on.
- Broth – Chicken broth is preferred, low sodium as we want to control the amount of salt in our dish.
- French onion soup mix – We’re using 1 entire packet of the mix for lots of concentrated flavor. Believe me you’ll want to include this ingredient.
- Sugar – Brown sugar gives this dish some sweetness to help round out the flavor of our dish. We want to use brown sugar as it’ll give us molasses notes and complexity.
- Ketchup – Really? Ketchup? Believe me don’t knock it till you try it. It’s perfectly sweet, acidic, and tomato-ey.
- Parsley – Chopped finely for garnish.
How To Make Chicken In a Hurry
- Preheat the oven: To 375 F degrees.
- Prep the chicken: Arrange the chicken thighs in a large 9×13-inch baking dish or a roaster. Pour the chicken broth over the thighs then sprinkle the onion soup mix and brown sugar evenly over each thigh then squeeze ketchup over each thigh. If you don’t have a squeeze ketchup bottle, spoon about 1/2 tbsp of ketchup over each thigh.
- Bake the chicken: Cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 10 to 15 minutes or until the skin is crispy and chicken is cooked through. Bone-in thighs should reach an internal temperature of 180 F degrees when they are done.
- Finish the dish: Garnish with chopped parsley and serve over your choice of starches.
How to Serve
The beauty about this dish isn’t just how quick, delicious, and easy it is, but also how well it pairs with so many sides! Whether you’re looking to go basic with mashed potatoes or rice, or more extravagant like polenta or kale salad, you’re bound to be impressed.
Starches
Salads
How To Ensure Your Chicken Is Cooked Through
If you’re used to only really cooking with chicken breast just keep in mind that the color of the cooked meat will be different. Chicken breast cooks from pink to white whereas chicken thigh will cook darker, even a little pinkish even when done. So fear not if your thigh still has some color to it, as long as the internal temp is 180 F degrees you’re good to go!
Some Tips
- Be sure not to touch the bone with the thermometer when reading the internal temperature of the thigh.
- Make sure to pat the chicken dry first before seasoning because moisture causes steam which will prevent your chicken from browning.
- Use any type of chicken that you’d like in this recipe. If you’re using chicken breasts, the breast is done when it reaches an internal temperature of 165 F degrees.
- BBQ sauce, tomato paste, tomato sauce, or fresh tomatoes would be a great substitute if you don’t like ketchup.
- Baking time may vary depending on how many chicken thighs are in the pan or whether or not you’re using skinless and boneless vs bone-in with skin.
Leftovers
Fridge
Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.
Freezer
Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.
Craving More Chicken? Try These Delicious Recipes
- East African Braised chicken
- Crockpot Thai Chicken Thighs
- Sesame Garlic Chicken
- One Pot Chicken Drumsticks with Beluga Lentils
- Baked Garlic and Ginger Chicken Drumsticks
- Lemon Pepper Chicken
- Korean BBQ Chicken
- Oven Baked Chicken Thighs
- Smothered Chicken
- Chicken Adobo
- Jerk Chicken
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chicken in a Hurry
Video
Ingredients
- 4 pounds chicken thighs (with skin and bones)
- 2 cups chicken broth
- 1 ounce french onion soup mix ((1 packet))
- ½ cup brown sugar (packed)
- ⅓ cup ketchup
- 1 tablespoon parsley (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 375℉.
- Arrange the chicken thighs in a large 9×13-inch baking dish or a roaster.
- Pour the chicken broth over the thighs. Sprinkle the onion soup mix and brown sugar evenly over each thigh then squeeze ketchup over each thigh. If you don't have a squeeze ketchup bottle, spoon about ½ tbsp of ketchup over each thigh.
- Cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 10 to 15 minutes or until the skin is crispy and chicken is cooked through. Bone-in thighs should reach an internal temperature of 180 F degrees when they are done.
- Garnish with parsley and serve over rice or mashed potatoes.
Equipment
Notes
- Use any type of chicken that you’d like in this recipe. Keep the same time and temperature if you’re using chicken breasts.
- BBQ sauce, tomato paste, tomato sauce, or fresh tomatoes would be a great substitute if you don’t like ketchup.
- Baking time may vary depending on how many chicken thighs are in the pan or whether or not you’re using skinless and boneless vs bone-in with skin.
- Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.
- Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
