Hot Honey Baked Chicken Breasts

Savor the irresistible flavors of my Hot Honey Baked Chicken Breasts. These juicy, tender chicken breasts are perfectly seasoned and glazed with a homemade sweet and spicy hot honey sauce, boasting a delightful garlicky undertone that’s truly mouthwatering. Totally Gluten-free and meal prep-friendly. Make Ahead, Air-Fry, and Less Spicy Option.

Ingredients

Chicken

2 lbs organic chicken breasts
1 tablespoon Extra virgin olive oil
2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend—see Notes)
1 teaspoon smoked paprika optional
1 teaspoon sea salt

Homemade Hot Honey Sauce

6 Tbsps unsalted butter
4 garlic cloves minced
1 cup organic raw honey
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon red pepper flakes
½ teaspoon garlic powder
½ teaspoon chili powder
Pinch of sea salt

Instructions

Prep and Season Chicken

In a large bowl, add your freshly cleaned and rinsed chicken along with olive oil and seasonings: salt, On Everything All-Purpose Blend, and smoked paprika. Mix everything together until chicken is fully coated.

Place seasoned chicken breasts on a clean cutting board and cut little “slit-like” cuts atop each breast, about 1 inch apart. Repeat until all chicken breasts are cut with this design.

Note: Best when marinated for a while. To do so, add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours minimum. Best if marinated overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.

Make the Hot Honey Sauce

In a medium 10-inch skillet over medium-high heat, add the butter and let it melt. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Next, add honey, cayenne pepper, chili powder, smoked paprika, garlic powder, red pepper flakes, and salt. Stir everything together until sauce becomes smooth and thick. Remove from heat.

Bake the Chicken

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. You can also make these in a skillet if desired.

Line seasoned chicken breasts side by side on the prepared baking sheet or skillet, leaving a bit of room in between each one. Spoon half the hot honey sauce onto each chicken breast. Save remaining sauce for later.

Bake for 30-35 minutes or until golden brown and crispy on the outside and fully cooked through on the inside.

Remove from oven and let cool slightly. Spoon on remaining hot honey sauce and serve with your favorite side like salad, pasta, basmati rice, or brown rice.

Bon Appetit!

Notes

Storage

Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, simply add chicken to a baking sheet and bake for a few minutes until completely warmed through. Drizzle with additional hot honey if needed.

Make Ahead

All ingredients can be made and individually stored as meal prep up to 2 days prior and assembled when ready to serve. Be sure to store seasoning mixture in a nicely sealed ziplock bag kept at room temperature.

Spices and Herbs

If desired, you can reduce the amount of seasoning used slightly. This recipe is bold in flavor, so adjust based on your tastebuds.

Chicken Pieces

This recipe works best with chicken breasts, but you can also use chicken tenderloins, thighs, or drumsticks.

Hot Honey

For the best store-bought option, I recommend Mike’s Hot Honey.

Homemade All-Purpose Blend

1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley

Nutrition

Calories 458 kcal
Carbohydrates 4 g
Protein 49 g
Fat 27 g
Saturated Fat 13 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 9 g
Trans Fat 1 g
Cholesterol 190 mg
Sodium 870 mg
Potassium 936 mg
Fiber 1 g
Sugar 0.3 g
Vitamin A 1677 IU
Vitamin C 4 mg
Calcium 37 mg
Iron 2 mg

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