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This sweet and savory Baked Honey Garlic Chicken is a healthy, easy dump-and-bake dinner recipe that the entire family will love! Serve it in lettuce wraps, over rice, on a salad, or in tortillas. The versatile, freezer-friendly meat can be prepped in advance and baked in the oven or thrown in the slow cooker for a quick meal any night of the week!

Shredded baked honey garlic chicken served over a bowl of white rice, and a large baking dish of shredded chicken in the background.
Table of Contents
  1. Reasons to Love This Easy Honey Garlic Chicken Recipe
  2. Ingredients for Baked Honey Garlic Chicken
  3. How to Make Dump-and-Bake Honey Garlic Chicken
  4. What to Pair with Honey Garlic Chicken
  5. Honey Garlic Chicken Prep & Storage Tips
  6. Cook’s Tips and Recipe Variations for Baked Honey Garlic Chicken
  7. More Dump-and-Bake Chicken Recipes to Try
  8. Dump-and-Bake Honey Garlic Chicken Recipe

We all need plenty of quick and easy chicken recipes for dinner since they tend to be the healthiest, most affordable options that everyone at the table can enjoy. This baked honey garlic chicken recipe takes advantage of chicken breasts or thighs, so pick your favorite, toss them with a simple marinade, and pop them in the oven (or Crock Pot)! Dinner will be ready with just 10 minutes of prep!

Reasons to Love This Easy Honey Garlic Chicken Recipe

  • It’s made with pantry staples. If you cook any Asian-inspired dishes often, you’ll already have all the ingredients on hand. Almost all the ingredients are packed into a tasty sauce that whips up in minutes!
  • It’s perfect for meal prep. Easily make a batch of this shredded honey garlic chicken ahead of time for a week’s worth of meals! It’s easily paired with veggies, lettuce, tortillas, or rice for a variety of dishes throughout the week.
  • It’s packed with flavor. The delicious honey garlic sauce is sweet and savory; the chicken is tender and succulent. If you want a low-effort meal with restaurant-quality flavor, this is it!
An overhead image of a baking dish of baked, shredded honey garlic chicken and sauce, and a bowl of shredded chicken over white rice, topped with sliced green onions.

Ingredients for Baked Honey Garlic Chicken

You only need a handful of simple ingredients for this easy chicken recipe. With just a few minutes of prep, this tasty dump-and-bake dinner is mostly hands-off – let the oven do the work for you! Below is an overview of the ingredients needed for shredded honey garlic chicken breasts. As always, the complete ingredients and detailed instructions can be found in the recipe card at the end of the post.

  • Chicken Breasts: I prefer boneless skinless chicken breasts because it’s usually what we have on hand. But boneless skinless chicken thighs would also work in this recipe.
  • Onions: Diced white onions flavor the sauce and chicken while baking.
  • Soy Sauce, Sesame Oil, Rice Vinegar: these are the “savory” flavor sauce ingredients.
  • Honey & Hoisin Sauce: the “sweet” sauce ingredients, which balance with the savory flavors.
  • Garlic & Ginger: two staple ingredients in Asian-inspired cooking. You can use pre-minced or fresh garlic cloves, as well as fresh or dried ground ginger – whatever you have on hand.

Can I make honey garlic chicken with other cuts of chicken or meat?

This recipe can be used with just about any piece of chicken or meat. If you prefer chicken thighs (which tend to be juicier and more forgiving to overcooking), boneless or bone-in chicken thighs are a great option. You could also use chicken wings or drumsticks. Better yet – the honey garlic sauce can be used with beef, pork, shrimp, salmon, or even tofu.

How to Make Dump-and-Bake Honey Garlic Chicken

This delicious recipe calls for only 10 minutes of prep and hands-off cooking. I can’t think of anything better on a busy weeknight – can you?! Here’s how to make one of my family’s favorite chicken recipes.

  • Place the chicken in a baking dish along with the chopped onions.
  • Mix the sauce ingredients in a separate bowl or measuring cup.
  • Pour the honey garlic sauce over the chicken and onions.
  • Bake, covered, at 375 degrees F for 45-50 minutes.
  • Shred the chicken with two forks & serve.

Prepping the Chicken

Minimal prep time means little has to be done to prepare the chicken and other ingredients for this super-simple recipe. If your chicken breasts are large and thick, you may want to cut them in half (lengthwise) or pound them out with a meat mallet or rolling pin for more even cooking.

For the onions, I used pre-cut frozen onions for convenience. No need to thaw them ahead of time! However, if you’re using frozen chicken, I do recommend completely thawing the chicken before baking to ensure even cooking throughout.

Raw chicken breasts arranged in a cast iron baking dish, topped with diced white onions.

Making the Honey Garlic Sauce

The next step is to prepare the honey garlic chicken marinade! Gather all your ingredients and whisk them together in a separate bowl or measuring cup. Then pour the sauce over the chicken, and you’re ready to bake! If you have extra marinade, set it aside – you can turn it into a deliciously savory-sweet sauce by bringing it to a simmer in a small saucepan. Whisk in a cornstarch slurry, and you’ve made a delicious honey garlic sauce to spoon over the chicken or keep for other recipes.

Baking the Chicken

Should you cover chicken breast while baking in the oven? If you want deliciously moist and juicy chicken breasts, then yes! Cover the dish tightly with foil and bake until the chicken reaches an internal temperature of 165 degrees. An instant-read thermometer inserted into the thickest part of the chicken breast is the best way to determine doneness for safety. The total cooking time will vary depending on the thickness (and cut) of the chicken.

When the chicken is done, shred the meat with two forks and stir it with the sauce. You could easily skip this step and serve whole or sliced chicken as well!

A large baking dish of shredded honey garlic chicken, garnished with sliced green onions. Serving tongs rest on the rim of the dish.

What to Pair with Honey Garlic Chicken

This Chinese honey garlic chicken pairs well with other Asian-inspired sides. Try serving with:

Honey Garlic Chicken Prep & Storage Tips

  • Prep Ahead! To get a head start on dinner, I like to whisk together the sauce and prep the chicken and onions in advance. Keep everything covered in the refrigerator until you’re ready to bake. Just before baking, pour the sauce over the chicken, cover with foil, and pop it in the oven.
  • Storing Leftover Chicken: The cooked meat and sauce will keep in the refrigerator for up to 3 days. Stored in an airtight container, the cooked chicken will stay fresh in the freezer for up to 3 months.
  • Make It a Freezer Meal! Combine raw chicken, onion, and sauce in a large Ziploc freezer bag. Freeze for up to 3 months. Thaw the chicken and sauce in the refrigerator overnight, then bake according to the recipe instructions.
  • Garnish the chicken with optional garnishes like green onions, sesame seeds, crushed red pepper flakes, or chopped peanuts.
A bowl of shredded honey garlic chicken and white rice, garnished with green onions. A baking dish filled with shredded chicken sits in the background.

Cook’s Tips and Recipe Variations for Baked Honey Garlic Chicken

  • Make it in the Slow Cooker! Instead of baking the chicken in the oven, let it simmer in the Crock Pot. Place chicken and onion in the bottom of a slow cooker. Pour honey garlic sauce over the top. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Shred the chicken with two forks and stir to combine with the sauce. TIP: chicken thighs stay more moist and tender in the slow cooker than chicken breasts. Feel free to use 2 lbs. of chicken thighs instead of the chicken breasts called for in the recipe.
  • Cooking just for two? Cut all of the ingredients in half. The baking instructions remain the same.
  • Use the same honey garlic marinade to create a Honey Garlic Chicken Stir Fry dish in a skillet. Dice the chicken into bite-sized pieces and brown in the pan. Add some vegetables (such as broccoli florets, onion, and red bell pepper) and simmer with the sauce until the sauce thickens and the vegetables are tender.
  • If you want your honey garlic sauce to be a bit sweeter, add a tablespoon of brown sugar. If you’d like the sauce to have a little bit of a kick, add 1/4-1/2 teaspoon of red pepper flakes.
  • For more flavor, season the chicken with black pepper, onion powder, and garlic powder before adding the sauce. To reduce the salt in the dish, use low-sodium soy sauce.
A bowl of cooked white rice topped with sweet and savory honey garlic shredded chicken and sliced green onions.

More Dump-and-Bake Chicken Recipes to Try

Shredded baked honey garlic chicken on a bowl of rice with baking dish in background

Dump-and-Bake Honey Garlic Chicken

5 from 1 vote
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings 6 people
Calories 266.1 kcal
This sweet and savory baked honey garlic chicken is an easy dump-and-bake recipe everyone will love! The Asian-inspired flavors of soy sauce, honey, garlic, and ginger pair perfectly with tender shredded chicken over white rice or veggies.

Ingredients
  

Honey Garlic Sauce:

For Garnish & Serving:

  • Optional garnish: crushed red pepper flakes; sliced green onion; chopped peanuts
  • For serving: rice, pasta, tortillas, salad, or lettuce wraps

Instructions

  • Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray.
  • Place chicken breasts and diced onion in the prepared dish.
    2 lbs. boneless, skinless chicken breasts, 1 cup finely diced onion
  • In a separate bowl, whisk together soy sauce, honey, hoisin sauce, rice vinegar, garlic, sesame oil and ginger. Pour sauce over the chicken.
    ½ cup less sodium soy sauce, ¼ cup honey, ¼ cup hoisin sauce, 2 tablespoons rice vinegar, 2 tablespoons minced fresh garlic, 1 tablespoon sesame oil, ½ teaspoon ground ginger
  • Cover tightly with foil. Bake (covered) for 45-50 minutes, or until chicken reaches an internal temperature of 165 degrees F.
  • While the chicken is still in the dish (or on a separate cutting board), use two forks to shred the meat. Stir the chicken and sauce together until everything is combined.
  • Serve shredded chicken over rice, noodles, in tortillas or lettuce wraps, or on salad. Garnish with crushed red pepper flakes, chopped peanuts, and sliced green onion, if desired.
    Optional garnish: crushed red pepper flakes; sliced green onion; chopped peanuts, For serving: rice, pasta, tortillas, salad, or lettuce wraps

Notes

  • Make it in the Slow Cooker! Instead of baking the chicken in the oven, let it simmer in the Crock Pot. Place chicken and onion in the bottom of a slow cooker. Pour honey garlic sauce over the top. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Shred the chicken with two forks and stir to combine with the sauce. TIP: chicken thighs stay more moist and tender in the slow cooker than chicken breasts. Feel free to use 2 lbs. of chicken thighs instead of the chicken breasts called for in the recipe.
  • Cooking just for two? Cut all of the ingredients in half. The baking instructions remain the same.
  • Use the same honey garlic marinade to create a Honey Garlic Chicken Stir Fry dish in a skillet. Dice the chicken into bite-sized pieces and brown in the pan. Add some vegetables (such as broccoli florets, onion, and red bell pepper) and simmer with the sauce until the sauce thickens and the vegetables are tender.
  • If you want your honey garlic sauce to be a bit sweeter, add a tablespoon of brown sugar. If you’d like the sauce to have a little bit of a kick, add 1/4-1/2 teaspoon of red pepper flakes.
  • For more flavor, season the chicken with black pepper, onion powder, and garlic powder before adding the sauce. To reduce the salt in the dish, use low-sodium soy sauce.
Make-Ahead Prep & Storage:
  • Prep Ahead! To get a head start on dinner, I like to whisk together the sauce and prep the chicken and onions in advance. Keep everything covered in the refrigerator until you’re ready to bake. Just before baking, pour the sauce over the chicken, cover with foil, and pop it in the oven.
  • Storing Leftover Chicken: The cooked meat and sauce will keep in the refrigerator for up to 3 days. Stored in an airtight container, the cooked chicken will stay fresh in the freezer for up to 3 months.
  • Make It a Freezer Meal! Combine raw chicken, onion, and sauce in a large Ziploc freezer bag. Freeze for up to 3 months. Thaw the chicken and sauce in the refrigerator overnight, then bake according to the recipe instructions.

Nutrition

Serving: 1/6 of the recipe (about 1 cup of chicken and sauce)Calories: 266.1kcalCarbohydrates: 20.9gProtein: 36.9gFat: 3gSaturated Fat: 0.7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gCholesterol: 88.3mgSodium: 1038.2mgPotassium: 459.3mgFiber: 0.9gSugar: 15.6g
Keyword: Baked Chicken Breast, Chinese Honey Garlic Chicken, Honey Garlic Chicken
Course: Dinner
Cuisine: Chinese
Author: Blair Lonergan
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!

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