Just stir together a sweet-and-tangy sauce and pop these 5-minute honey French baked chicken breasts in the oven! Your warm, flavorful, and cozy dinner will be ready shortly after — with no extra work necessary!
Can’t we all use a few more easy ideas for baked chicken breasts?! They’re just one of those simple, affordable pantry staples that most of us keep on hand. Such a great freezer staple (especially when you can buy them on sale in bulk)!
Serving Suggestions
This particular recipe for baked chicken breasts is quick and versatile, making it ideal for a busy weeknight supper.
You can serve it with rice, a French baguette, flaky biscuits, Southern cornbread dressing, or egg noodles. Keep it fresh with some steamed broccoli, a light green salad, or some oven-roasted string beans. Honestly, the rich, delicious sauce pairs nicely with just about anything that you can scrounge together from your pantry!
And seriously…it couldn’t be easier!!! With a few basic staples, you can shake together this combination in about 5 minutes (or less).
The Sauce
The sauce keeps well in the refrigerator for up to a week, so you can even mix it together on the weekend and have it ready to go when you walk in the door at night!
Then it’s just a matter of pouring the sweet-and-tangy goodness over the chicken and sticking it in the oven. That’s all, you guys!
I know that this easy recipe for 5-Minute Honey French Baked Chicken Breasts will soon become a staple in your weeknight arsenal! Enjoy, and let me know if you give it a try!
Extra Tips For Making These Baked Chicken Breasts
- Cooking Just for Two? This is an easy recipe to cut in half to serve a smaller family. Just bake two chicken breasts and cut all of the sauce ingredients in half. Bake in a small baking dish that’s just large enough to hold both pieces of chicken. Cooking time and instructions remain the same.
- Want to Prep Ahead? You can shake together this sauce and keep it in the jar in the refrigerator for up to 1 week. Shake it again to make sure that everything is fully combined before pouring over the chicken.
More Chicken Recipes You Might Like:
- Roast Chicken and Vegetables
- Dump and Bake Jerk Chicken
- Chinese Chicken Salad with Cashews
- Chicken and Cornbread Casserole
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
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
- ÂĽ cup cider vinegar
- ÂĽ cup chili sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons dry onion soup mix (from a 1 ounce packet)
- ÂĽ 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.
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.