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5 from 1 vote
Shredded baked honey garlic chicken on a bowl of rice with baking dish in background
Dump-and-Bake Honey Garlic Chicken
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

This sweet and savory Dump-and-Bake Honey Garlic Chicken is a healthy, easy dinner recipe that the whole family will love!

Course: Dinner
Cuisine: Chinese
Keyword: Baked Chicken Breast, Chinese Honey Garlic Chicken, Honey Garlic Chicken
Servings: 6 people
Calories: 266.1 kcal
Author: Blair
  • 2 lbs. boneless, skinless chicken breasts (I used 4 chicken breasts that were approximately 8 ounces each)
  • 1 cup finely diced onion (I used frozen pre-diced onion for a shortcut)
  • ½ cup less sodium soy sauce
  • ¼ cup honey
  • ¼ cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons minced fresh garlic (I used pre-minced fresh garlic for a shortcut)
  • 1 tablespoon sesame oil
  • ½ teaspoon ground ginger
  • Optional garnish: crushed red pepper flakes; sliced green onion; chopped peanuts
  • For serving: rice, pasta, tortillas, salad, or lettuce wraps
  1. Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray.
  2. Place chicken breasts and diced onion in the prepared dish.
  3. In a separate bowl, whisk together soy sauce, honey, hoisin sauce, rice vinegar, garlic, sesame oil and ginger. Pour sauce over the chicken.
  4. Cover tightly with foil. Bake (covered) for 45-50 minutes, or until chicken reaches an internal temperature of 165 degrees F.
  5. 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.
  6. 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.

Recipe Notes
  • Prep ahead! I like to whisk together the sauce in advance, and prep the chicken and onions in the dish. 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.
  • 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! In a large Ziploc freezer bag, combine raw chicken, onion, and sauce. Freeze for up to 3 months. Thaw the chicken and sauce in the refrigerator overnight, then bake according to recipe instructions below.
  • Make it in the Slow Cooker! Instead of baking the chicken in the oven, you can let it simmer in the Crock Pot. Place chicken and onion in the bottom of a slow cooker. Pour honey garlic sauce over 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: I find that 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, red bell pepper) and simmer with the sauce until sauce thickens and vegetables are tender.
Nutrition Facts
Dump-and-Bake Honey Garlic Chicken
Amount Per Serving (1 /6 of the recipe (about 1 cup of chicken and sauce))
Calories 266.1 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.7g4%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.4g
Cholesterol 88.3mg29%
Sodium 1038.2mg45%
Potassium 459.3mg13%
Carbohydrates 20.9g7%
Fiber 0.9g4%
Sugar 15.6g17%
Protein 36.9g74%
* Percent Daily Values are based on a 2000 calorie diet.