Description
A fast and effortless way to prepare chicken breast—perfectly seared and simmered in a rich, flavorful honey garlic sauce. Don’t let the simple ingredient list fool you! Coating the chicken in flour adds an irresistible crust that soaks up every drop of that delicious sauce.
Ingredients
Scale
Main Ingredients
- 8–10 boneless, skinless chicken breasts (approximately 4–5 pounds)
- 1 ½ cups of honey
- ½ cup of Dijon mustard
- ¼ cup of soy sauce (low-sodium works best)
- 4 tablespoons of olive oil
- 3 cloves of garlic, minced
- 2 teaspoons of fresh ginger, grated
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 teaspoon of paprika (smoked or sweet, based on preference)
For the Marinade
- 1 cup of orange juice (freshly squeezed for best flavor)
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon of fresh thyme leaves (or 1 teaspoon dried thyme)
Optional Garnishes
- Fresh parsley or cilantro for garnish
- Sesame seeds for a crunchy finish
- Scallions, sliced thinly
Instructions
- Gather Your Ingredients
Start by collecting all necessary ingredients. You will need boneless, skinless chicken breasts, honey, olive oil, garlic, soy sauce, Dijon mustard, salt, black pepper, and paprika. Make sure everything is fresh for the best flavor. - Preheat the Oven
Preheat your oven to 375°F (190°C). This ensures an even cooking temperature for your chicken. - Prepare the Marinade
In a medium bowl, combine ½ cup of honey, 2 tablespoons of olive oil, 2 minced garlic cloves, ¼ cup of soy sauce, and 1 tablespoon of Dijon mustard. Mix these ingredients with a whisk until well blended. - Season the Chicken
Next, take your chicken breasts and pat them dry with paper towels. This step helps the marinade stick and keeps the chicken juicy. Season both sides of each breast with salt, black pepper, and a sprinkle of paprika. - Marinate the Chicken
Place the seasoned chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes. For enhanced flavor, marinate longer if time allows. - Prepare for Baking
After marinating, remove the chicken from the refrigerator. Allow it to rest at room temperature for 10-15 minutes. This helps the chicken cook evenly. - Bake the Chicken Breasts
Lightly grease a baking dish with cooking spray or a drizzle of olive oil. Place the marinated chicken breasts in the dish, ensuring they are spaced evenly. Reserve any remaining marinade for basting. - Cook in the Oven
Bake the chicken breasts in the preheated oven for 25-30 minutes. When the internal temperature reaches 165°F (75°C), they are done. Baste with the reserved marinade halfway through for extra moisture and flavor. - Rest and Serve
Once cooked, let the chicken rest for 5 minutes before slicing. Serve your Honey Baked Chicken Breasts with sides of your choice, and enjoy the sweet-savory flavor!
Notes
Serve With Complementary Sides
Pair your honey baked chicken with sides that elevate the meal. Roasted vegetables, a fresh salad, or wild rice can all work together for a balanced dinner. When planning your meal, consider flavors that complement honey, such as tangy or savory sides, to create a well-rounded dining experience.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Mains
- Cuisine: Western
Nutrition
- Serving Size: 4
- Calories: 323cal (16%)
- Sugar: 21g (23%)
- Sodium: 400mg (17%)
- Fat: 13g (20%)
- Saturated Fat: 7g (44%)
- Carbohydrates: 23g (8%)
- Protein: 28g (56%)
- Cholesterol: 107mg (36%)