Sweet, tangy and juicy honey French baked chicken breasts, a cozy and delicious dinner minus the effort!
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, 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!
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;
- Crispy Roast Chicken with Vegetables
- Dump and Bake Jerk Chicken
- Chinese Chicken Salad with Cashews
- Chicken and Cornbread Casserole
5-Minute Honey French Baked Chicken Breasts
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.
Recipe 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.
I’m always on the hunt for new chicken recipes and this one looks fantastic! just the name sounds heavenly. And I love how easy this is! Pinning to try!
Thanks, Gayle! Chicken can get boring after awhile, so new inspiration is always welcome. Thanks for the pin!
This sounds wonderful and such common ingredients. I do have one question. The last ingredient is 1/4 salt. Is that a teaspoon?
Thanks for all the good recipes.
Hi, Jody! Thanks so much for catching that typo. Yes, it’s 1/4 teaspoon! I just fixed it! 🙂
I made this chicken tonight for dinner. It was absolutely delicious. The sauce was perfect. Instead of potatoes we had a pear and blue cheese flat bread (Whole Foods) and roasted asparagus with olive oil and fresh grated parmesan cheese.
P.S. I didn’t have a bottle of chili sauce, so I just used ketchup and it was still amazing.
Yay! That’s great, Judy! Your meal sounds delicious!
Love this quick and easy recipe, Blair, and I’m sure it’s a big hit with kids. Your photos are always so bright, beautiful and inviting!
Talk soon! xoxo
Thank you so much, Robyn!!!
Definitely will give it a try! Maybe still during this week, omg, it just looks so good! I bet it’d be great with a potato salad!
Great! I hope that you love it, Diego!
I don’t think I’m familiar with cider vinegar. Could you mean apple cider vinegar or white wine vinegar?
Yes, apple cider vinegar! 🙂
Just stir together a sweet-and-tangy sauce and pop these 5-Minute Honey French Baked Chicken Breasts in the oven for an easy dinner!
Looks good. May try it for dinner tonight. Just one question. What is chili sauce?
Hi, Michael: It’s a tangy condiment. You can see it here: https://www.amazon.com/Heinz-Chili-Sauce-12-Ounce/dp/B000WHTUI4
This was delicious. Super juicy chicken, very flavorfull with a hint of spice. I did not use onion soup, just onion powder. For the chili sauce I used Huy Fong Chili Garlic Sauce which is hot so I used slighty less then the recipe requires.
Very good! Thank you for sharing!!
Great, Cat! Your changes sound delicious! Thanks for letting me know! 🙂
Lovely and super easy and super quick. Will use again . Thank you xx
Awesome! Thanks, Kasia!
Just about to pop it in the oven… Errr, on what temperature?
Full instructions are in the recipe. 🙂 350 degrees for 35-40 mins.
Thank you. How could I have missed it! 😊
Oh, you’re welcome. Not a problem!
I want to try this! What do you recommend serving it with? Brown Rice, noodles? Thanks!
Hi, Kathy! It works with just about any of your favorite carb sides — rice, pasta, potatoes, or bread/dinner rolls. 🙂 Enjoy!
Thank you!
Cooking this right now and super excited about it. My kitchen smells deliciously tangy! Thinking it’ll be a new favorite for the kids. I’m serving it with basmati rice and steamed cauliflower. Thanks!
Thanks for your note, Katie! I hope that your family enjoys it! 🙂
You had me at the picture, and after making it for dinner tonight, I had to come back to tell you how delicious this is. The only changes I made, due to ingredients I had on hand, was Onion Roasted Garlic soup mix, and Sweet Chili Sauce. I only had a few bites (I’m following a KETO diet, and this has too many carbs for me), but the few that I had…OMG, this is seriously the best chicken I’ve ever had. In fact, I had to tell my oldest to get his plate away from me before I stole more LOL! My kids all loved it too, so will definitely make this again. Quick & easy to put together, and sooooooo good! Thank you for sharing!!
Wonderful, Stacie! I’m so glad that your family approved of the chicken! 🙂 Your substitutions sound perfect!
It sounds delicious, but isn’t this basically a barbecue sauce?
Hey, Rob! It’s similar to a barbecue sauce, but it definitely has a different taste and consistency. 🙂
I used Asian-style sweet chili sauce instead of regulsr chili sauce and honey and it was amazing!! I’ll be making this again for sure. Thanks for the recipe!
Wonderful! So glad that you enjoyed it, Sierra! Thanks for letting us know!
In the recipe you say bake at 160 degrees Fahrenheit but if not mistaken you meant Celsius?
Hi, Jeanette! No, the recipe says to preheat the oven to 350 degrees Fahrenheit. Later in the baking instructions, it says to cook the chicken until the meat reaches an internal temperature of 165 degrees Fahrenheit. That’s correct — you know that chicken is cooked through and safe to eat when it reaches the 165 degree F mark. Hope that helps to clarify! 🙂
Hi Blair,
Have you ever done it in a crock pot?
Hi, Bob! No, I haven’t tried this particular recipe in the slow cooker. Since I bake this dish uncovered, I worry that the sauce would be too watery from all of the condensation in a covered Crock Pot. You could try thickening the sauce on the stovetop after it’s done slow cooking, but that’s not something that I’ve done here.
This preparation was so unique and delicious. I used Sriracha sauce because that’s what I had on hand. These were the moistest chicken breasts I’ve ever cooked……. I’d love to try it with chicken thighs!! Saving this recipe. Thank you!!
Awesome! So glad that you liked the flavor combo, Jenessa! 🙂