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Hot Honey Baked Chicken Breasts

Hot Honey Baked Chicken Breasts are oven-baked until juicy, then coated with a glossy hot honey glaze made with honey, garlic, and hot sauce. The final bake time caramelizes the glaze so it turns sticky while the chicken stays tender.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts About 2 lb total.
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
Hot Honey Glaze
  • 0.333 cup honey
  • 2 tbsp hot sauce
  • 1 tbsp unsalted butter
  • 3 garlic cloves Minced.
  • 1 tsp crushed red pepper flakes
  • 1 tbsp apple cider vinegar
Garnish
  • 2 tbsp chopped fresh parsley
  • 1 extra hot honey For drizzling, to taste.

Equipment

  • 1 sheet pan
  • 1 small saucepan

Method
 

Prep and bake the chicken
  1. Preheat the oven to 400°F and lightly grease a baking dish with cooking spray or olive oil.
  2. Pat the chicken breasts dry, then rub with olive oil.
  3. Season the chicken evenly with salt, black pepper, smoked paprika, garlic powder, and onion powder.
  4. Arrange the chicken in the baking dish without overlapping.
  5. Bake for 18–22 minutes, until the internal temperature reaches 165°F.
Make the hot honey glaze
  1. Combine honey, hot sauce, unsalted butter, minced garlic, crushed red pepper flakes, and apple cider vinegar in a small saucepan.
  2. Simmer over medium-low heat for 2–3 minutes, stirring, until glossy and slightly thickened.
Glaze and finish
  1. Brush the hot honey glaze generously over the baked chicken.
  2. Return the baking dish to the oven and bake for 5–7 minutes, until the glaze is sticky and lightly caramelized.
  3. Drizzle with additional hot honey immediately before serving.
  4. Sprinkle with chopped fresh parsley and serve hot.

Notes

For extra clingy glaze, brush on while the chicken is hot so it holds a glossy coating. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze cooked chicken for up to 2 months (reheat in a 350°F oven until warmed through). If you want a lower-sugar option, swap in a sugar-free hot sauce and use a sugar-free honey-style syrup while keeping the same cooking steps.