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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!

Baked chicken breasts in a honey french sauce in a casserole dish with sliced green onion on top

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, biscuits, 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!

Honey French baked chicken breasts in a blue casserole dish with a serving spoon

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!

A mason jar of sauce used to make Honey French Baked Chicken Breasts

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! 

Pouring sauce over Honey French Baked Chicken Breasts in a casserole dish

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.

5-Minute Honey French Baked Chicken Breasts topped with fresh herbs

More Chicken Recipes You Might Like:

A side shot of baked chicken breasts in a blue dish

5-Minute Honey French Baked Chicken Breasts

5 from 10 votes
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Servings 4 people
Calories 425 kcal
Sweet, tangy and juicy honey French baked chicken breasts, a cozy and delicious dinner minus the effort!

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 salt

Instructions

  • Preheat oven to 350F (180C). Spray a large, shallow baking dish with cooking spray.
  • Season chicken with salt and pepper to taste and place in the prepared baking dish.
  • In a large jar with a lid, shake together olive oil, honey, cider vinegar, chili sauce, Worcestershire sauce, dry soup mix, and salt until completely combined.
  • Pour sauce over chicken.
  • Bake, uncovered, for about 35-40 minutes (or until chicken is cooked through and reaches an internal temperature of 165 degrees F). Baste with pan sauce just before serving.

Notes

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.
This recipe is adapted from Mountain Elegance cookbook.

Nutrition

Serving: 1very large chicken breast (about 10 ounces uncooked) with 2 tablespoons of sauceCalories: 425kcalCarbohydrates: 12gProtein: 65gFat: 11.5gSaturated Fat: 2gCholesterol: 165mgSodium: 390mgFiber: 1gSugar: 11g
Keyword: Baked Chicken Breasts, Honey French Chicken
Course: Dinner
Cuisine: American
Author: The Seasoned Mom
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. 5 stars
    Hi Blair.
    I have wanted to try this recipe for quite awhile and had the opportunity to do so for the FIRST TIME last night. I followed your receipe down to the very last letter except with a few of my very own add ons. Since Im a HUGGGEEEE “Honey Lover” I increased the amount of Honey❤ as well as a few more sprinkles of the onion soup mix. I baked it according to your instructions, however Hubby is a HUGE BAR-B-Q B-Q sauce lover so I added “Honey Bar B Q Sauce” cooked it an additional 20 minutes(adding shredded sliced onions to garnish the top) and removed the pan when everything became a bubbling mixture????. To say I was in “LOVEEEEEE” with YOUR dish is an “UNDERSTATEMENT.” I’m almost embarrassed of how many times I kept going back to the pan????. My Hubby on the other hand stayed up ALLLL night playing his video games while repeatedly putting the games on pause to run back for more chicken “praising” me for the receipe contionusly. I confessed to him after awhile that the recipe was not mine, and in fact yours????. He stated: ” PLEASSEEEE THANK HER FOR ME”❤ So, from our household to yours, #ThanXs sooooooo much!
    #YourDefinitelyRock????

  2. Hi Blair,

    I also wanted to RATE your dish, however 5 Stars just “DIDN’T” seem “FAIR” when it should be a 10(+)????❤????. Wishing you CONTINUED Blessings from OUR household to YOURS????????

  3. Just made this tonight.Its in the oven now and smells yummy! I’m sure it will taste wonderful! Thanks for this easy to make recipe. I signed up in your email list and look forward to more recipes!

  4. 5 stars
    I was looking for something different to do with chicken breasts and came across this recipe. I made it tonight and the whole family loved it. It will be moved into our regular rotation. Thank you so much for the great recipe!

  5. 5 stars
    I made this last night. I actually pounded the chicken breasts thinner as they were different sides. We like it better as the first ones we made were dry. I served them with buttered egg noodles and some of the sauce also fresh green beans. My husband loved it. I will make this again. Thank you for sharing the receipt. Suzanne

  6. I quickly scrolled thru comments and didn’t notice, but has anyone tried this stovetop in a skillet instead of baking it. It’s 91° right now, I don’t want to turn the oven on.

    1. Hi, Rose! I haven’t tried it that way, but I imagine it would work fine — I just can’t give you specific time instructions. I would brown the chicken breasts in a large skillet or Dutch oven, then add the sauce, cover and simmer until chicken is cooked through. Enjoy! 🙂

  7. 5 stars
    I didn’t have chili sauce so I used half Sriracha and half ketchup. It came out great. I served the chicken over basmati rice and a side of roasted broccoli. My six-year-old said “put a start on this because it’s amazing!” This will be one of my go to meals from now on.

    1. That’s awesome! Thanks, Sarah! And tell your six-year-old thank you for the positive review as well! 🙂

  8. With covid 19 I had to substitute vegetable soup mix rather then onion and Asian chili paste in lieu of sauce . Fingers crossed

      1. I was wondering if that’s apple cider vinegar you use or is there just a plain cider vinegar? I don’t use vinegar to cook with so I’m not aware of what’s out there.

        1. Hi, Lorraine! I’ve seen it labeled both ways — just “cider vinegar” and “apple cider vinegar.” I use them interchangeably, so grab whatever you can find! 🙂