Oven-Baked 4-Ingredient Chicken Martinique Directions:
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with nonstick spray or a thin layer of oil.
Pat the chicken pieces dry with paper towels, trimming off any large excess fat if needed. Arrange the boneless chicken thigh pieces in a single layer in the prepared baking dish.
In a medium bowl, stir together the peach preserves, chili sauce, and dry onion soup mix until well combined. The sauce should look thick, glossy, and peachy-red.
Pour the sauce mixture evenly over the chicken pieces. Use a spoon or spatula to turn and coat the chicken so the pieces are well covered, then spread them back into an even layer.
Cover the baking dish loosely with foil and bake for 25 minutes.
Remove the foil, spoon some of the pan sauce over the chicken, and return the dish to the oven uncovered. Bake for another 25–35 minutes, until the chicken is fully cooked, the sauce is bubbling, and the edges are lightly caramelized. The chicken should reach 165°F (74°C) in the center.
For extra caramelization, broil for 1–2 minutes at the end, watching closely so the sauce does not burn.
Remove the baking dish from the oven and let it rest for 5–10 minutes. Serve warm, spooning some of the glossy sauce over each portion.
WW Points Calculation
Boneless skinless chicken thighs, 3 pounds: 48.00 points
Peach preserves, 18 ounces: 43.00 points
Mild chili sauce, 10 ounces: 11.00 points
Dry onion soup mix, 1 packet: 3.00 points
Points Information
Total Points: 105.00 points
Servings: 8 servings / about 1 generous scoop of chicken and sauce per serving
Points per serving: 13.13 points
Nutrition Information
Calories: 390
Fat: 10 g
Protein: 32 g
Carbohydrates: 37 g
Sugar: 34 g
Sodium: 515 mg
I'm waiting for your comments! Enjoy!
