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Honey Garlic Baked Chicken Recipe
Ash Tyrrell

Honey Garlic Baked Chicken Recipe

I first made this honey garlic baked chicken on a night when I had almost nothing planned for dinner and just four chicken breasts sitting in the fridge. I pulled together a quick sticky sauce from pantry staples, poured it over the chicken, and let the oven do the rest
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – the star of the dish; I like to pound them to an even thickness so they cook uniformly
  • 1 teaspoon oil – helps the seasoning stick and gives the chicken a light golden start
  • ½ teaspoon salt – for the base seasoning on the chicken itself
  • ¼ teaspoon black pepper – adds a mild warmth that balances the sweetness of the sauce
  • ⅔ cup honey – use plain liquid honey, not creamed or flavored, for the smoothest sauce
  • ¼ cup low sodium chicken broth – thins the sauce slightly and adds savory depth; water works in a pinch
  • 2 tablespoons low sodium soy sauce – brings the salty umami side of the flavor equation
  • 2 tablespoons minced garlic – fresh or jarred both work and it's the backbone of that "garlic" in honey garlic
  • 1 tablespoon apple cider vinegar – cuts through the sweetness with a little tang; don't skip it
  • ¼ teaspoon salt – seasons the sauce itself separate from the chicken
  • 1 tablespoon corn starch – thickens the sauce into that glossy clingy glaze
  • Red pepper flakes optional – a small pinch wakes the whole dish up if you like a bit of heat

Method
 

  1. I start by preheating my oven to 425°F so it's fully hot before the chicken goes in. While that heats up, I place my chicken breasts on a cutting board, cover them with plastic wrap, and gently flatten the thicker ends with a rolling pin. This one step makes a big difference in how evenly everything cooks.
  2. Next, I arrange the chicken in a 9x13-inch baking dish, making sure the pieces aren't crowded together. I brush them lightly with oil, then sprinkle on the salt and pepper. I pop the dish into the oven uncovered and let the chicken bake by itself for about 10 minutes before it ever meets the sauce.
  3. While the chicken is in the oven, I whisk the honey, broth, soy sauce, garlic, vinegar, salt, corn starch, and red pepper flakes together in a bowl. I make sure the corn starch is fully dissolved with no lumps, since that's what gives the sauce its glossy, thickened texture once it bakes.
  4. Once the chicken has had its head start, I pull the dish out and pour the sauce evenly over the top. Adding it partway through, rather than at the very beginning, keeps the sugar from scorching around the edges of the pan. I slide it back into the oven for another 10-12 minutes.
  5. I always check the internal temperature with a meat thermometer inserted into the thickest part of the chicken. Once it reads 165°F, I know it's fully and safely cooked. I never rely on cutting into the chicken to check, since that just lets the juices escape too early.
  6. Finally, I cover the dish and let the chicken rest for about 10 minutes before slicing or serving. This resting time lets the juices redistribute through the meat instead of spilling out onto the cutting board, which keeps every bite tender.

Notes

  • I always dry my chicken breasts with a paper towel before seasoning, since extra moisture keeps them from browning nicely.
  • I like to double the sauce recipe because we always want extra to spoon over rice.
  • I've started stirring my seasoning ahead in bulk so it's ready to go whenever I want to make this on a busy night.
  • I let the sauce sit for a minute after whisking so I can double check the corn starch has fully dissolved.
  • I use a light-colored baking dish so I can actually see how the sauce is browning as it bakes.