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!
More Easy Baked Chicken Recipes:
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.
More Easy Chicken Recipes with Minimal Prep
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
- 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.
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!
What can I make with this that will taste good cause I’m making this tonight thank you
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!
I don’t think I’m familiar with cider vinegar. Could you mean apple cider vinegar or white wine vinegar?
Yes, apple cider vinegar! 🙂
Could I sub out with balsamic vinegar instead
Yes, I think that would be fine! 🙂
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!
Could I sub out with balsamic vinegar instead
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
Do you think I could substitute Siracha sauce for the Chili sauce? I have plenty of that on hand all the time
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. 🙂
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! 🙂
What is a great alternative to dry onion soup powder?
Hi, Mike! The onion soup mix contains a variety of seasonings, so it’s a nice shortcut. As an alternative, you can make your own mix at home. Here’s one recipe, but there are a number of other versions out there as well: https://www.myrecipes.com/how-to/cooking-questions/onion-soup-mix-substitute
Very dilicious recipe. Yummy and juicy
Thanks!