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Hot Honey Baked Chicken Breasts

Hot honey baked chicken breasts with a dark amber, sticky-sweet glaze that caramelizes in the oven. Juicy chicken is brushed and basted with fiery hot honey for a sweet heat chicken finish with visible red pepper flakes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
  • 2 tbsp olive oil
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
  • flaky sea salt for garnish
  • fresh thyme for garnish
  • extra hot honey for finishing drizzle

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 425°F and lightly oil a baking dish or cast iron skillet.
  2. Season chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika.
Make the hot honey glaze
  1. Whisk together honey, hot sauce, melted butter, apple cider vinegar, red pepper flakes, and garlic powder until smooth.
Bake and caramelize
  1. Place chicken in the prepared dish and brush generously with the hot honey glaze; reserve some for basting.
  2. Bake for 20-22 minutes, basting with the remaining glaze once at the halfway point, until internal temperature reaches 165°F and the glaze is caramelized.
Rest and finish
  1. Rest chicken for 5 minutes to keep it juicy.
  2. Finish with flaky sea salt, fresh thyme, and an extra drizzle of hot honey.

Notes

Pro tip: brush the glaze generously, but keep the reserved glaze for the halfway basting so you get both deep caramelization and a glossy finish. Store leftovers covered in the fridge for up to 3 days; reheat gently at 350°F until warmed through. Freezing is not recommended because the glaze can lose some stickiness. For a gluten-free option, confirm your hot sauce is certified gluten-free (many are, but check the label).