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4.55 stars (37 ratings)Dec 28, 200777
This simple honey glazed chicken is healthy (baked not fried), and it’s a tasty family-friendly meal that never gets any complaints!
If you read my post on Sweet and Sour Chicken a few weeks ago, you’ll know that it is one of my husband’s favorite meals. He dreams about it and requests it nightly, a request I refuse because it is a hard one to make nightly with three children running afoot.
Tonight, however, I made a meal that now rivals it as his favorite – in fact, when he walked in the door from work, he THOUGHT it was his dreamy sweet and sour chicken (based on smell and a quick glance in the oven).
But alas, it was this Honey Glazed Chicken recipe instead that I got from a fabulous cook/friend who graciously posted most of her dinner rotation online and tonight marks the first night of trying practically every recipe on the site.
This was delicious! One reason I loved this recipe is I didn’t have to spend the time battering and frying the chicken – it is simply baked but still develops a nice crust from the flour and seasonings it is coated in prior to baking (which means it is healthier, too!).
This is definitely a must-try and is now going into MY dinner rotation. Thanks, Kristin!! (And all you loyal readers…the whopping two of you…MUST check out her site for more delicious recipes.)
What To Serve With This:
Baked Brown Rice
Steamed Veggie
Spinach Strawberry Salad with Homemade Creamy Poppyseed Dressing
Honey Glazed Chicken
Yield: 6 servings
Prep Time: 30 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 30 minutes mins
4.55 stars (37 ratings)
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Ingredients
- 2 pounds diced uncooked chicken breast
- ⅓ cup flour
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 4 tablespoons butter
- ¼ cup honey
- 3 tablespoons lemon juice
- 2 tablespoons soy sauce
- ½ teaspoon ground ginger
Instructions
Heat oven to 350. In a shallow dish combine the flour and seasonings. Dip each piece of chicken in flour mixture and coat evenly.
Melt 2 tablespoons butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.
After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
Serve over rice. I usually double the sauce ingredients to make more to serve over the rice.
Notes
I used three chicken breasts and it made enough to feed two adults and two children (who actually ate quite a bit).
Also, Kristin says she normally doubles the sauce. I did just that but made the mistake of only pouring half the sauce over the chicken and leaving the rest on the stove to serve on the side. Next time, I will definitely pour all the sauce over the chicken because it “glazes” nicely (hence the name) in the oven. On the stove, it stayed too thin and potent for my taste.
One other thing I did, mostly because I was running late, I baked the chicken for 30 minutes at 350 degrees first and then after pouring the sauce over the top, I cranked the oven to 375 for 20 minutes to finish it off, instead of the 30 -40 minutes at 350. It gave the chicken a nice browned crust and thickened the sauce – which may happen with the original instructions but I just thought I’d include exactly how I made it.
Author: Mel
Serving: 1 Serving, Calories: 467kcal, Carbohydrates: 18g, Protein: 30g, Fat: 30g, Saturated Fat: 11g, Cholesterol: 133mg, Sodium: 509mg, Fiber: 1g, Sugar: 12g
Recipe Source: from Kristin E.
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Chicken Egg-Free Main Dish
posted on December 28, 2007 (last updated September 27, 2022)
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77 comments on “Honey Glazed Chicken”
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Niki — Reply
Think it would work to use this method of baking the chicken but with the sauce from the sweet and sour chicken? If so, do I add the sauce in the beginning or halfway through the bake time? This recipe is a little easier to prepare but I like the sweet and sour sauce better.
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Mel — Reply
I haven’t tried that, Niki – definitely worth a try although I think the sweet and sour sauce might make the coating on this honey chicken a bit soggy.
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Nicole — Reply
I used orange instead of lemon and it was sooo good
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Kelli D. — Reply
Has anyone ever tried using almond flour instead? I was trying to sub out a gluten free flour instead.
This is an absolute favorite in our house.
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Sheila H. — Reply
After a trip to a local restaurant, one of my boys asked for honey chicken. I was thrilled to find this recipe from you. I seasoned the chicken and put seasonings in the flour too. After reading the comments, I used a mixture of orange and lemon juice. We were all thrilled with the dinner. His only complaint was that I don’t know how to make Lo mein to go with it. Thanks for making us all happy with this buried treasure of a recipe.
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Mel — Reply
Glad you liked this one, Sheila! I need to make it more often and repost it!
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Michelle M Posey — Reply
I first tried the way the recipe calls for.The next time I added red pepper flakes and red and yellow bell peppers very good both ways.
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Ann — Reply
I found myself going to this recipe many a night when I’m stuck for time , & without disappointment too!!
But then again, Mel’s recipes are always tastefully done , and this recipe is no different!
Thanks Mel -
Oklahoma — Reply
I already had some pan-seared chicken breasts, so I boiled the sauce until it thickened and reduced, poured it over said chicken and it worked wonderfully. My son absolutely loved it. Thanks for another keeper!
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Olivia — Reply
This is one of my favorite meals and I wanted to share that after making it occasionally for the past few years, my picky daughter actually requested it for dinner this evening!!
Thank you so much for the great recipes and writing.
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Mel — Reply
Thank you, Olivia! I need to make this one again and repost it. 🙂
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Emily — Reply
This was really good! I think I even like it better than your sweet and sour chicken. I cooked the sauce on low over the stove while the chicken was initially cooking and then poured it over after half an hour and it ended up thick and just the right texture. Great.
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