Name: Bang Bang Chicken Bake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 boneless skinless chicken breasts, (about 1 ½ pounds total); 1 tablespoon extra virgin olive oil; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 ½ cups (336 g) Bang Bang sauce, (divided); Fresh parsley, (chopped, for garnish); Cooked brown rice, (for serving)

This Bang Bang Chicken Bake is a quick and flavorful weeknight dinner made with tender chicken breasts, a bold seasoning blend, and creamy, spicy-sweet homemade Bang Bang sauce. Baked to perfection in just 20 minutes, I love it served over warm brown rice and finished with a drizzle of extra sauce and fresh parsley. No breading, no frying, just simple prep and bold flavor in every bite. Craving more bang bang goodness? Check out my wildly popular Bang Bang Chicken Skewers, too, which can be baked in the oven or cooked in an air fryer!

Bang Bang Chicken Bake on a wooden table with bang bang sauce from overhead.

Ingredients & Substitutions

Chicken: For this recipe, I used boneless, skinless chicken breasts, sliced into cutlets. That helps them cook quickly and soak up all that Bang Bang sauce flavor! You can also use chicken tenders, pre-sliced cutlets, or boneless thighs. Adjust the baking time as needed and make sure they reach 165ºF. No matter the cut, aim for even thickness so everything bakes up juicy and evenly coated.
Seasonings: The simple seasoning blend—paprika, garlic powder, salt, and pepper—adds a savory kick that complements the creamy, spicy Bang Bang sauce. It’s just enough to boost flavor without overpowering the dish.
Bang Bang Sauce: For the star of the show, or should I say, recipe, is my homemade bang bang sauce! It is spicy and slightly sweet, and goes so well with chicken, shrimp (check out my bang bang shrimp), bang bang salmon, and more! I would go for the homemade sauce, but store-bought bang bang sauce would also work.
Rice: I love serving this with brown rice because it adds a little extra heartiness that pairs really well with the creamy, spicy sauce. But honestly, any cooked rice works—white rice, jasmine, basmati, even cauliflower rice if you’re keeping things lighter. Just use whatever you love or have on hand!

Dish of Bang Bang Chicken Bake with top piece of chicken cut into slides on a wooden table.

Can You Make Bang Bang Chicken Bake Ahead Of Time?

Yes, you can definitely make bang bang chicken bake ahead of time. Here is how:

Season the chicken and drizzle it with the Bang Bang sauce as directed in the recipe.
Cover the chicken and sauce tightly with plastic wrap or aluminum foil, and refrigerate for up to 24 hours.
Bake when ready.

By adding the sauce ahead of time, you’ll give the chicken a bit more time to absorb the flavors, which can make it even tastier! Just keep in mind that if you want extra sauce to drizzle on top later, remember to reserve a little on the side.

What To Serve With Bang Bang Chicken Bake

To round out the meal, here are some delicious side dishes you can serve with this bang bang chicken:

Cooked rice (as I suggested in the recipe)
Roasted Broccoli Salad
Roasted Potatoes
Wedge Salad
Coleslaw
Copycat Texas Roadhouse Rolls or Easy (No Yeast) Breadsticks

Plate of Bang Bang Chicken on brown rice on a wooden table.

How To Store and Reheat Bang Bang Chicken

To store your Bang Bang Chicken, first, let it cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3-4 days. If you have extra sauce, store it separately to keep the chicken from getting soggy.

For reheating, I think the oven is the best way to preserve flavor. Preheat to 350°F (175°C), cover the chicken with aluminum foil, and bake for about 10-15 minutes until heated through. If you’re in a hurry, the microwave works well, heating in 30-second intervals. For a crispy finish, use the air fryer at 350°F for 5-7 minutes.

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Bang Bang Chicken Bake

Prep Time 10

Cook Time 15

Total Time 25

Make weeknight dinners easy with this Bang Bang Chicken Bake. Bold flavors and tender chicken in just 20 minutes!

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Ingredients

▢ 3 boneless skinless chicken breasts, about 1 ½ pounds total
▢ 1 tablespoon extra virgin olive oil
▢ 1 teaspoon paprika
▢ 1 teaspoon garlic powder
▢ 1 teaspoon kosher salt
▢ ½ teaspoon black pepper
▢ 1 ½ cups (336 g) Bang Bang sauce, divided
▢ Fresh parsley, chopped, for garnish
▢ Cooked brown rice, for serving

Instructions

Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper. Set aside.
Pat the chicken dry with paper towels. Then, slice each chicken breast in half horizontally, making a total of 6 thinner cutlets.
Place the cutlets onto the lined baking sheet. Drizzle the chicken with olive oil, then rub it evenly over both sides.
In a small bowl, mix together the paprika, garlic powder, salt, and pepper. Sprinkle the seasoning mix evenly over both sides of the chicken.
Arrange the chicken in a single layer. Spoon 1 cup of Bang Bang sauce over the top of the chicken, spreading it out to cover each piece. Reserve the remaining sauce for serving.
Bake for 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165ºF (75ºC).
Remove from the oven and garnish with chopped parsley.
Serve over cooked rice and drizzle with the remaining Bang Bang sauce.