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Hot Honey Baked Chicken Breasts

Hot honey baked chicken breasts with a sticky-sweet glaze that caramelizes to dark amber and clings to juicy, golden chicken. This spicy honey chicken is baked at high heat with red pepper flakes throughout for sweet heat chicken flavor in a weeknight-friendly meal.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt
  • 0.25 tsp pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 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
  • 0.25 tsp flaky sea salt for garnish
  • 1 tbsp fresh thyme for garnish
  • 2 tbsp extra hot honey drizzle at the end

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. Arrange the chicken breasts in the prepared dish so they bake in a single layer.
Season the Chicken
  1. Season the 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 Baste
  1. Place the chicken in the prepared dish and brush generously with the hot honey glaze; reserve some for basting.
  2. Bake at 425°F for 10 minutes, then baste once with the reserved glaze (aim for a glossy, even coating).
  3. Bake at 425°F for 10–12 minutes more, until the internal temperature reaches 165°F and the glaze is caramelized to a dark amber, sticky finish.
Finish
  1. Rest the chicken for 5 minutes so the juices settle and the glaze clings.
  2. Finish with flaky sea salt, fresh thyme, and an extra drizzle of hot honey before serving.

Notes

For best caramelization, brush on a thick first coat of glaze and baste once halfway rather than repeatedly. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 375°F until warmed through. Freezing is not recommended because the glaze can separate slightly after thawing. If you want less heat, use 1/2 the red pepper flakes or a mild hot sauce for a sweeter honey chicken.