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Hot Honey Baked Chicken Breasts

Hot honey baked chicken breasts with a fiery, caramelized glaze that turns dark amber and sticky-sweet in the oven. Juicy chicken is brushed with hot honey sauce, basted once, and finished with red pepper flakes, flaky sea salt, and fresh thyme.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts patted dry so the glaze clings and bakes on
  • 0.5 tsp salt season to taste
  • 0.25 tsp black pepper season to taste
  • 0.5 tsp garlic powder season to taste
  • 0.5 tsp smoked paprika season to taste
  • 2 tbsp olive oil for lightly oiling the baking dish
Hot honey glaze
  • 0.25 cup honey for a sweet, caramelizing glaze
  • 2 tbsp hot sauce (Frank's RedHot) adds heat and tang
  • 1 tbsp butter melted for gloss and stickiness
  • 1 tsp apple cider vinegar balances sweetness
  • 1 tsp red pepper flakes for visible flecks and heat
  • 0.5 tsp garlic powder adds savory depth
  • 0.25 tsp flaky sea salt sprinkle to finish
  • 1 fresh thyme garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and lightly oil a baking dish or cast iron skillet.
  2. Place the chicken breasts on a plate and season 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 glaze
  1. Place the seasoned chicken in the prepared dish and brush generously with the hot honey glaze, reserving some for basting.
  2. Bake for 20-22 minutes, basting once at the halfway point with the reserved glaze, until the chicken reaches 165°F and the glaze is caramelized to a dark amber and glistens.
Rest and finish
  1. Rest the baked chicken for 5 minutes to let juices settle.
  2. Finish with flaky sea salt, fresh thyme, and an extra drizzle of hot honey so the surface stays glossy.

Notes

Pro tip: dry the chicken breasts well and brush with glaze in a thick, even layer so the caramelized coating clings and looks dark amber. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat at 375°F until warmed through. Freezing is not recommended for best texture. For a gluten-free-friendly option, ensure your hot sauce is labeled gluten-free (the rest of the ingredients are naturally gluten-free).