Hot Honey Baked Chicken Breasts

Hot honey baked chicken breasts with a fiery sweet-heat glaze that caramelizes to a dark amber, sticky coating. Juicy breasts are baked at high heat and brushed once midway so red pepper flakes cling to the glistening surface.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Chicken

4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
0.5 tsp salt To taste; season both sides.
0.5 tsp pepper To taste; season both sides.
0.5 tsp garlic powder To taste; season both sides.
0.5 tsp smoked paprika To taste; season both sides.
2 tbsp olive oil For lightly oiling the baking dish or skillet.

Hot Honey Glaze

0.25 cup honey Keeps the glaze glossy as it caramelizes.
2 tbsp hot sauce (Frank's RedHot) Provides the spicy heat.
1 tbsp butter, melted Adds richness and helps the glaze cling.
1 tsp apple cider vinegar Balances sweetness and boosts shine.
1 tsp red pepper flakes For visible flecks throughout the glaze.
0.5 tsp garlic powder In the glaze for extra aroma.
0.25 tsp flaky sea salt Optional finishing salt.
0.5 tsp fresh thyme Optional finishing herb.
0.5 tbsp extra hot honey Optional drizzle after resting.

Equipment

1 cast iron skillet

Method

Prep and season

Preheat the oven to 425°F and lightly oil a baking dish or cast iron skillet with the olive oil.
Season the chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika.

Make the hot honey glaze

Whisk the honey, hot sauce, melted butter, apple cider vinegar, red pepper flakes, and garlic powder until smooth.

Bake and baste

Place the chicken in the prepared dish and brush generously with the hot honey glaze.
Bake for 20 to 22 minutes at 425°F, basting once at the halfway point with the remaining glaze so it glazes and darkens.
Continue baking until the internal temperature reaches 165°F and the glaze is caramelized to a dark amber.

Finish

Rest the chicken for 5 minutes so the juices set and the glaze thickens slightly.
Finish with flaky sea salt, fresh thyme, and an extra drizzle of hot honey for a glossy sweet-heat top.

Notes

Pro tip: pat the chicken dry and use plenty of glaze on top before baking so you get visible red pepper flakes and a sticky caramelized surface. Store leftovers in the fridge up to 3 days in an airtight container; reheat gently in a 300°F oven or skillet until warmed through. Freezing is not recommended because the glaze can lose its sticky texture. For a swap, use dairy-free butter if you want the glaze without dairy while keeping the same sweet-heat balance.