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Square overhead shot of baked honey chicken breasts in a white dish.
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5 from 12 votes

Baked Honey Chicken Breast

This easy baked honey chicken breast recipe features tender chicken in a sweet-and-tangy honey sauce with just 5 minutes of prep!
Course Dinner
Cuisine American
Keyword Baked Chicken Breasts, Honey French Chicken
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people
Calories 425kcal
Author Blair Lonergan

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.
    Chicken breasts arranged in a white oval baking dish and seasoned with salt and pepper.
  • 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.
    Pouring the sauce over the chicken in the dish before baking.
  • 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.
    Horizontal overhead shot of baked honey chicken breasts in a white dish.

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

Serving: 1chicken breast (about 10 ounces uncooked) with 2 tablespoons of sauce | Calories: 425kcal | Carbohydrates: 12g | Protein: 65g | Fat: 11.5g | Saturated Fat: 2g | Cholesterol: 165mg | Sodium: 390mg | Fiber: 1g | Sugar: 11g