Baked Honey Garlic Chicken is one of those magical dishes that transforms ordinary chicken into something extraordinary with minimal effort. The combination of sweet honey and aromatic garlic creates a glossy, irresistible glaze that caramelizes beautifully in the oven, giving you that perfect balance of sticky-sweet and savory in every bite.
This recipe has become a staple in my household for those evenings when I want something impressive without spending hours in the kitchen. It’s the kind of meal that makes your home smell amazing while it bakes and has everyone eagerly gathering around the table before you even call them for dinner.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry
- Minimal hands-on prep time—just mix, pour, and bake
- The perfect balance of sweet and savory flavors
- Chicken stays juicy inside while developing a beautiful glaze outside
- Leftovers taste even better the next day as the flavors deepen
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup clear honey
- 1/4 cup low sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1 tablespoon corn starch
- Red pepper flakes to taste (optional)
Instructions
- Preheat oven to 425°F. Flatten chicken breasts to even thickness under plastic wrap.
- Place chicken in 9×13 dish, season with salt and pepper. Bake 10 minutes.
- Whisk together honey, broth, soy sauce, garlic, vinegar, salt, cornstarch, and optional pepper flakes.
- Pour sauce over chicken, bake additional 10-12 minutes until chicken reaches 165°F.
- Cover and let rest 10 minutes before serving.
Tips & Variations
- For a healthier version, use skinless chicken thighs or breasts (reduce cooking time for breasts to prevent drying out).
- Add 1 tablespoon of sriracha or gochujang for a spicier kick.
- For a thicker sauce, transfer the pan juices to a small saucepan after baking and simmer until reduced by half.
- Make it a complete meal by adding vegetables like broccoli or bell peppers to the baking dish for the last 15 minutes of cooking.
- For meal prep, prepare the marinade ahead of time and store in the refrigerator for up to 3 days before using.
- Substitute honey with maple syrup for a different flavor profile.
Serving Suggestions
This Baked Honey Garlic Chicken pairs beautifully with steamed jasmine rice or coconut rice, which helps soak up the delicious sauce. For a lower-carb option, serve with cauliflower rice or a side of roasted vegetables like Brussels sprouts or asparagus.
A simple Asian-inspired slaw with cabbage, carrots, and a rice vinegar dressing makes a refreshing side that balances the richness of the chicken. If you’re looking for something more substantial, steamed edamame or a cucumber salad would round out the meal nicely.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
- If the sauce starts to burn before the chicken is fully cooked, cover loosely with aluminum foil.
- For best results, use good quality honey with a robust flavor.
FAQs
Can I use boneless chicken instead?
Yes! Boneless chicken thighs work great and cook faster (about 25-30 minutes). Boneless breasts will work too but watch them carefully as they can dry out more easily.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part. If you don’t have a thermometer, cut into the thickest piece—the juices should run clear and the meat should no longer be pink.
Can I make this in a slow cooker?
Absolutely! Add all ingredients to your slow cooker and cook on low for 6-7 hours or high for 3-4 hours. For crispy skin, transfer to a baking sheet and broil for 2-3 minutes before serving.
Is this recipe gluten-free?
Not as written, due to the soy sauce. However, you can easily make it gluten-free by substituting tamari or coconut aminos for the soy sauce.
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