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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!


  • 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


  • 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.


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.


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

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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  1. 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!

  2. 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.

    1. 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.

  3. 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

  4. 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!

        1. Hey, Pattys! I like to serve the chicken with either rice, egg noodles, mashed potatoes or biscuits. On the side, something simple like a green salad, buttered green beans, peas, or steamed, buttered broccoli all work well. Hope that helps, and enjoy!

  5. I don’t think I’m familiar with cider vinegar. Could you mean apple cider vinegar or white wine vinegar?

  6. 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!

      1. Do you think I could substitute Siracha sauce for the Chili sauce? I have plenty of that on hand all the time

        1. Hi, Jennifer! I don’t know…I’m not as familiar with sriracha sauce, but I think it’s pretty different from the chili sauce. Chili sauce is more like a less-sweet, zesty ketchup. I think the sriracha would probably work, but it would be much spicier than this dish with a very different flavor. Just a matter of personal preference. 🙂

  7. 5 stars
    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!!

    1. Hi, Kathy! It works with just about any of your favorite carb sides — rice, pasta, potatoes, or bread/dinner rolls. 🙂 Enjoy!

  8. 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!

  9. 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!!

    1. Wonderful, Stacie! I’m so glad that your family approved of the chicken! 🙂 Your substitutions sound perfect!

    1. Hey, Rob! It’s similar to a barbecue sauce, but it definitely has a different taste and consistency. 🙂

  10. 5 stars
    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!

    1. 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! 🙂

    1. 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.

  11. 5 stars
    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!!

    1. Hi, Chanty! Yes, you can use the white vinegar instead. Chili sauce has a unique flavor that’s hard to easily replicate with a different ingredient, so any substitute will totally change the taste of the dish. It’s basically a combination of tomato puree, vinegar, sweeteners, onions, spices, and garlic powder. If you don’t want to buy a bottle of chili sauce, you can make a similar sauce on your own at home. You can start with ketchup and add seasoning from there, or use an online recipe for homemade chili sauce. Here’s an example, although I haven’t tried it myself: https://www.allrecipes.com/recipe/237906/homemade-chili-sauce/

      Hope that helps! 🙂

  12. I just have cooked it, and it is fantastic base, hower i hqve choosen to improve it.., i added spice call ” vegeta” in to mixture of souce, dozen cloves of garlic, dried crushed hot pepees …, also i used a 350 grams of mashrooms on top of the chicken, and in past five minutes of cooking a coverd it woth shreaded permesan …i tell you..hmmmm it is fantastic

    1. This comment is directed to Ennis: That is SO rude to add your own recipe on this person’s site. Nobody cares about YOUR changes and additions…in fact, I think yours sounds gross. Go get your own website for your precious recipes so no one here has to put up with you.

  13. 5 stars
    Five minutes? Pantry staples? I’m in! Very tasty, family said to make it again. Thank you very much!

  14. 5 stars
    I just made this tonight but didn’t have chili sauce so I used Chinese chili paste instead. Oh so yummy!! Thanks for this crazy easy recipe!! Will be cooking it again, for sure!!

  15. Hi, this recipe is super dooper good….. I was wondering can you use it for rabbit please??
    Thank you Maria

  16. 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!

  17. 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????????

  18. 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!

  19. 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!

  20. 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

  21. 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! 🙂

  22. 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! 🙂

  23. 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! 🙂

  24. Hi Blair-
    When you measure things like honey, and chili sauce-are you using a liquid measuring cup? Or a measuring cup such as you measuring things like flour in? Thanks!

    1. Hi, Renee! Honestly, I use either one — whichever is most convenient! I think it’s a bit easier to use a liquid measuring cup, though. If it’s something sticky like honey or molasses, I’ll spritz the cup with nonstick spray so that it slides out easily.

    1. Hi Abby!
      We’ve had a few readers use vegetable soup mix in its place but cannot speak to the results.