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Hot Honey Baked Chicken Breasts

Hot honey baked chicken breasts with a fiery sweet-heat glaze that caramelizes into a dark amber, sticky coating. Juicy chicken is brushed and basted while baking, with visible red pepper flakes throughout the glistening surface.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 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 hot sauce (Frank's RedHot)
  • 1 tbsp butter melted
  • 1 tsp apple cider vinegar
  • 1 tsp red pepper flakes
  • 0.5 tsp garlic powder
  • 0.5 tsp flaky sea salt for finishing
  • 0.5 tsp fresh thyme for garnish

Equipment

  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat the oven to 425°F and lightly oil a baking dish or cast iron skillet.
  2. Season the chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika.
Make glaze and bake
  1. Whisk together honey, hot sauce, melted butter, apple cider vinegar, red pepper flakes, and garlic powder until smooth.
  2. Place the chicken in the prepared dish and brush generously with the hot honey glaze, reserving some for basting.
  3. Bake at 425°F for 20-22 minutes, basting once at the halfway point with the reserved glaze, until the internal temperature reaches 165°F and the glaze is caramelized and dark amber.
Rest and finish
  1. Rest the chicken for 5 minutes to let the juices settle.
  2. Finish with flaky sea salt, fresh thyme, and an extra drizzle of hot honey for a sticky-sweet gloss.

Notes

For the stickiest, most caramelized glaze, brush a thick first coat and then baste only once at the halfway mark so the surface can darken without burning. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm gently so the coating doesn’t turn tacky. Freezing is not recommended because the glaze can lose its glossy texture. For a lower-sugar option, swap in a sugar-free hot honey-style syrup or use half honey and half a no-sugar-added honey alternative.