Dump-and-Bake Honey Garlic Chicken

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

5 from 1 vote

Dump-and-Bake Honey Garlic Chicken

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.

Course Dinner

Cuisine Chinese

Keyword Baked Chicken Breast, Chinese Honey Garlic Chicken, Honey Garlic Chicken

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 266.1kcal

Author Blair Lonergan

Ingredients

2 lbs. boneless, skinless chicken breasts
1 cup finely diced onion

Honey Garlic Sauce:

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

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