This baked honey chicken breast recipe pairs tender chicken with a sweet-and-tangy honey sauce, all with just 5 minutes of prep. Stir together the simple pantry ingredients, pour the sauce over the chicken, and let the oven do the rest!
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Before You Get Started
Keep these three tips in mind so that the meal comes out perfectly every time:
- Chicken breast size matters. This recipe calls for about 2 ½ pounds of chicken divided among four breasts, so they’re fairly large. Smaller chicken breasts will cook much faster, so start checking them early.
- Cook by temperature, not just time. The chicken is done when the thickest part of each breast reaches an internal temperature of 165°F.
- Don’t waste the pan sauce. Spoon the sweet-and-tangy honey sauce over the chicken just before serving, and pair the meal with rice, noodles, potatoes, or bread to soak up the extra sauce.
How to Make Baked Honey Chicken Breasts
This oven baked honey chicken couldn’t be much easier. Stir together the sauce, pour it over the chicken, and let the oven do the rest!
Step 1: Prepare the Chicken
Preheat the oven to 350°F and grease a 9 x 13-inch baking dish with nonstick cooking spray.
Season the chicken breasts with salt and pepper to taste and arrange them in the prepared dish.
⭢ Chicken breasts can vary significantly in size and thickness. If yours are especially thick or uneven, lightly pound the thickest portions so that the pieces cook more evenly.
Step 2: Make the Honey Sauce
In a bowl or large measuring cup, whisk together the olive oil, honey, cider vinegar, chili sauce, Worcestershire sauce, dry onion soup mix, and salt until well combined.
Pour the honey sauce evenly over the chicken.
⭢ The chili sauce used here is the classic bottled, tomato-based condiment that you’ll typically find near the ketchup at the grocery store. It’s sweet and tangy (not spicy), and it’s not the same as Asian sweet chili sauce or a spicy hot sauce.
⭢ You can also prepare the honey sauce in advance. Whisk or shake the ingredients together in a jar, cover, and refrigerate until you’re ready to make dinner.
Step 3: Bake
Bake the chicken uncovered for about 45-55 minutes for very large chicken breasts, or until the thickest portion of each piece reaches an internal temperature of 165°F.
Smaller chicken breasts may be done in about 30-40 minutes, so begin checking them early.
⭢ Baste the chicken with the pan sauce once or twice towards the end of the baking time for even more flavor.
Step 4: Rest and Serve
Let the chicken rest for about 5 minutes after it comes out of the oven. Spoon plenty of the sweet-and-tangy pan sauce over each chicken breast and garnish with chopped fresh parsley, thyme, or basil, if desired.
Serving Suggestions
The honey sauce makes this baked chicken especially good with sides that can soak up all of those flavorful juices, like white or brown rice, buttered egg noodles, or a French baguette.
Pair it with:
Some Vegetables to Serve with the Chicken:
Preparation and Storage Tips
Make Ahead: Whisk together the honey sauce up to 3-4 days in advance and store it in a sealed jar in the refrigerator. Shake or whisk it again before pouring it over the chicken.
Store: Keep leftover baked honey chicken and the pan sauce in an airtight container in the refrigerator for 3-4 days.
Freeze: The cooked chicken and sauce can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm the chicken gently in a covered baking dish in the oven or reheat individual portions in the microwave. Include some of the sauce when reheating to help keep the chicken moist.
Frequently Asked Questions
How long does it take to bake chicken breasts at 350°F?
Very large chicken breasts, about 10 ounces each, typically need about 45-55 minutes at 350°F. Smaller chicken breasts can cook much faster, so start checking them around the 30-minute mark. The most reliable way to determine doneness is with an instant-read thermometer; the chicken should reach 165°F in the thickest portion.
What kind of chili sauce do you use for honey chicken?
Use a bottled tomato-based chili sauce (such as Heinz brand), typically found near the ketchup in the grocery store. It has a sweet and tangy flavor and is not the same as Asian sweet chili sauce or a spicy hot sauce.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs pair nicely with the sweet-and-tangy honey sauce! The cooking time will vary depending on their size, so use an instant-read thermometer to determine when they’re done.
How do I scale this recipe back to serve just 2 people?
Halve all of the ingredients and bake two chicken breasts in a smaller baking dish. The cooking time depends on the size and thickness of the chicken breasts rather than the number of pieces in the pan.
Can I make the honey sauce ahead of time?
Yes. Whisk or shake the sauce together and refrigerate it in a sealed jar for up to 3-4 days. Shake or whisk well before pouring it over the chicken.
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Baked Honey Chicken Breast
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 4 boneless, skinless chicken breasts (about 2 ½ lbs. total)
- ½ cup olive oil
- ½ cup honey
- ¼ cup cider vinegar
- ¼ cup chili sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons dry onion soup mix (from a 1 ounce packet)
- ¼ teaspoon kosher salt
- Optional garnish: chopped fresh herbs such as parsley, thyme, or basil
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with nonstick cooking spray.
- Season the chicken breasts with salt and pepper to taste and arrange them in the prepared baking dish.
- In a separate bowl or large measuring cup, whisk together the olive oil, honey, cider vinegar, chili sauce, Worcestershire sauce, dry onion soup mix, and kosher salt until well combined. Pour the sauce evenly over the chicken.
- Bake uncovered for about 45-55 minutes for very large chicken breasts, basting occasionally with the pan sauce, until the thickest portion of the chicken reaches 165°F. Smaller chicken breasts may be done in about 30-40 minutes, so begin checking them early.
- Let the chicken rest for about 5 minutes. Spoon the pan sauce over the chicken, garnish with fresh herbs if desired, and serve.
Notes
- The cooking time depends heavily on the size and thickness of your chicken breasts. Use an instant-read thermometer and cook the chicken until the thickest portion reaches 165°F.
- If the chicken breasts are unevenly thick, lightly pound the thickest portions for more even cooking.
- Use bottled tomato-based chili sauce, which is typically located near the ketchup. Don’t substitute Asian sweet chili sauce or hot sauce, since they will give the dish a different flavor.
- Be sure to spoon plenty of the sweet-and-tangy pan sauce over the chicken when serving.
- Make the sauce up to 3-4 days ahead and refrigerate it in a tightly sealed jar. Shake or whisk well before using.
- To serve two, halve all of the ingredients and use a smaller baking dish. The cooking time will depend on the size of the chicken breasts.
- Boneless, skinless chicken thighs are also a good option. Adjust the cooking time as needed.
- Store leftover chicken and sauce in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- This recipe is adapted from the Mountain Elegance cookbook.
Nutrition
Originally published in September, 2017, this post was updated in September, 2026.
Can you make this using boneless, skinless chicken thighs? Any adjustments needed for the baking time?
Hi Rebecca,
Yes, this recipe should be just fine with chicken thighs. You’ll likely need to let them bake a little bit longer, usually 5-10 minutes. So, just be sure to keep an eye on your oven!
delicious !
I will most certainly try freezing this with chicken breasts. It will marinate while thawing.
Thank you, Dot! We’re so glad you enjoyed it.