Baked Sweet and Sour Chicken With Mushrooms

Baked Sweet and Sour Chicken
Diana Rattray
  • Total: 65 mins
  • Prep: 10 mins
  • Cook: 55 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
780 Calories
36g Fat
38g Carbs
72g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 780
% Daily Value*
Total Fat 36g 46%
Saturated Fat 10g 50%
Cholesterol 221mg 74%
Sodium 1470mg 64%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 8%
Protein 72g
Calcium 75mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy sweet and sour chicken is delicious over hot cooked rice. Mushrooms, bell pepper, and pineapple chunks give this chicken extra flavor and crunch. The chicken is a snap to bake with vegetables and a jar of sweet and sour sauce.

Use a cut-up chicken, split chicken breasts, whole legs, or thighs in this recipe. 


  • 3 to 4 pounds chicken parts (split breasts, leg quarters, thighs)
  • 3 tablespoons soy sauce
  • 1/2 cup onion (sweet or yellow, chopped)
  • 1 cup mushrooms (sliced fresh or drained canned mushrooms)
  • 1 (8-ounce) can pineapple (chunks, drained, juice reserved)
  • 1 large bell pepper (sliced in rings; any color is fine)
  • 1  (12-ounce) jar sweet and sour sauce (about 1 1/2 cups)
  • Hot cooked rice

Steps to Make It

  1. Heat the oven to 400 degrees. 

  2. Place the chicken pieces in a 9-by-13-inch baking pan or a roasting pan, or a large shallow baking dish. Sprinkle the chicken generously with soy sauce. Add water to baking dish to a depth of about 1/4 inch.

  3. Top the chicken pieces with the chopped onions, mushrooms, pineapple, and bell pepper.

  4. Combine the reserved pineapple juice with the sweet and sour sauce and stir until well blended; pour over the chicken.

  5. Bake for 50 to 60 minutes, or until chicken is tender and juices run clear. 


  • Use a food thermometer to ensure the chicken cooks to at least 165 degrees (the minimum safe temperature, according to Chicken breasts become dry if overcooked, so they might have to be removed before other pieces are done. 

  • A mixture of red, green, and other colored peppers makes a more colorful and attractive dish.