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Hot Honey Baked Chicken Breasts

Hot honey baked chicken breasts with a sticky-sweet glaze that caramelizes to a dark amber and clings to juicy chicken. Spicy honey chicken is baked at 425°F, basted once halfway, then finished with flaky sea salt and fresh thyme.
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Prep Time 10 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 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 (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 fresh thyme for garnish

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425°F and lightly oil a baking dish or cast iron skillet so the chicken releases easily.
  2. Pat the chicken breasts dry, then season both sides with salt, pepper, garlic powder, and smoked paprika.
Make the hot honey glaze
  1. Whisk honey, hot sauce, melted butter, apple cider vinegar, red pepper flakes, and garlic powder until smooth and glossy.
Bake and glaze
  1. Place the chicken in the prepared dish and brush generously with the hot honey glaze, saving a portion for later basting.
  2. Bake the chicken for 20-22 minutes, basting once at the halfway point for a caramelized, sticky-sweet surface.
  3. Continue baking until the internal temperature reaches 165°F and the glaze turns dark amber and glistening with visible red pepper flakes.
Rest and finish
  1. Rest the chicken for 5 minutes so the juices set and the coating clings.
  2. Finish with flaky sea salt, fresh thyme, and an extra drizzle of hot honey for a shiny sweet-heat glaze.

Notes

Pro tip: If the glaze starts to darken too quickly, tent loosely with foil after the halfway basting and keep cooking until the chicken hits 165°F. Store leftovers in an airtight container in the fridge up to 3 days; freeze cooked chicken up to 2 months (reheat to 165°F). For a lower-sugar swap, use a reduced-sugar honey alternative in the glaze while keeping the hot sauce and vinegar unchanged.