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
- 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.
Can I use normal white vinegar? And what can I use as a substitute for chili sause? Thanks
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! 🙂
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
Totally different recipe!!!!!!!!!
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.
Five minutes? Pantry staples? I’m in! Very tasty, family said to make it again. Thank you very much!
Thanks, Jessica! I’m so glad that you enjoyed it! 🙂
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!!
Thanks, Sabrina!
Hi, this recipe is super dooper good….. I was wondering can you use it for rabbit please??
Thank you Maria
Hi, Maria! I honestly have no idea — I’ve never cooked with rabbit. 🙂
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????
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????????
Thank you so much, Anese!!! Your comment made my day! 🙂
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!
That’s wonderful, Christine! Welcome to my site. 🙂 I hope that you enjoyed the chicken!
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!
Awesome! Thank you, Heather!
Can you marinate chicken in the sauce overnight
Yes! That should work fine! 🙂
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
Sounds perfect! Thanks, Suzanne!
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.
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! 🙂
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.
That’s awesome! Thanks, Sarah! And tell your six-year-old thank you for the positive review as well! 🙂
Oops star not start
With covid 19 I had to substitute vegetable soup mix rather then onion and Asian chili paste in lieu of sauce . Fingers crossed
Hope it tastes delicious, Denise. Maybe you just created a new tasty recipe! 🙂
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.
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! 🙂
I really liked your post. I shared it on my social media.
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!
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.
we have a food allergy to onions, so onion soup mix is not an option. Any substitute suggestions?
Hi Abby!
We’ve had a few readers use vegetable soup mix in its place but cannot speak to the results.
I can’t tell you how many times I’ve made this dish. Our family loves it! ❤️
Thank you, Kelly! We’re so happy to hear this.
Can I use chicken tenders?
Sure! Just keep an eye on the oven, and adjust the baking time as needed. Chicken tenders will likely cook much faster.