Go Back

Hot Honey Baked Chicken Breasts

Hot honey baked chicken breasts with a sticky-sweet hot honey glaze that caramelizes to a dark amber finish. Juicy baked chicken breasts are brushed generously and basted once so the surface turns glossy with visible red pepper flakes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt To taste; season both sides.
  • 0.5 tsp pepper To taste; season both sides.
  • 1 tsp garlic powder To taste; season both sides.
  • 1 tsp smoked paprika To taste; season both sides.
  • 2 tbsp olive oil For lightly oiling the baking dish or skillet.
Hot honey glaze
  • 0.25 cup honey
  • 2 tbsp hot sauce (Frank's RedHot)
  • 1 tbsp butter Melted.
  • 1 tsp apple cider vinegar
  • 1 tsp red pepper flakes
  • 0.5 tsp garlic powder
  • 0.25 tsp flaky sea salt For finishing.
  • 1 tsp fresh thyme For garnish.
  • 1 tbsp extra hot honey Optional drizzle for finishing.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 425°F and lightly oil a baking dish or cast iron skillet with olive oil. You want a thin, even coating so the chicken can brown without sticking.
Season the chicken
  1. Season the chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika. Spread the spices evenly so every bite has sweet-heat flavor.
Make the hot honey glaze
  1. Whisk together honey, hot sauce, melted butter, apple cider vinegar, red pepper flakes, and garlic powder until smooth. Keep whisking until the red pepper flakes are evenly distributed in the glossy sauce.
Bake and baste
  1. Place chicken in the prepared dish and brush generously with the hot honey glaze, reserving some for basting. The surface should look well-coated and slightly sticky.
  2. Bake for 20 to 22 minutes at 425°F, brushing with the reserved glaze once at the halfway point. Bake until the internal temperature reaches 165°F and the glaze is caramelized to a dark amber sheen.
Rest and finish
  1. Rest the chicken for 5 minutes. This keeps the juices in the breasts while the glaze sets slightly.
  2. Finish with flaky sea salt, fresh thyme, and an extra drizzle of hot honey. Serve while the coating is glistening.

Notes

Pro tip: bake until the glaze turns dark amber and looks thick enough to cling—underbaking leaves a runnier sauce. Refrigerate leftovers in an airtight container up to 3 days; rewarm in a 350°F oven until hot. Freezing is not recommended for best glaze texture. For a lower-sugar option, use a reduced-sugar honey substitute and reduce hot sauce to taste.