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Hot Honey Baked Chicken Breasts

Hot honey baked chicken breasts with a fiery glaze that caramelizes to a dark amber, sticky-sweet coat. Juicy baked breasts are brushed generously with a spicy honey mixture and finished with thyme and flaky sea salt.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 1 tsp garlic powder
  • 1 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 finishing
  • 1 tbsp fresh thyme for garnish
  • 0.5 tsp extra hot honey for drizzle

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep
  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 and apply hot honey glaze
  1. Whisk together the 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 glaze for basting.
Bake until caramelized
  1. Bake for 20-22 minutes, basting once at the halfway point with the reserved glaze.
  2. Bake until the internal temperature reaches 165°F and the glaze is caramelized to a dark amber and glistening.
Rest and finish
  1. Rest the chicken for 5 minutes.
  2. Finish with flaky sea salt, fresh thyme, and an extra drizzle of hot honey.

Notes

For the stickiest, most caramelized glaze, brush on a generous layer and baste exactly once at the halfway point so the surface has time to darken. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven or skillet until warmed through. Freezing is not recommended for the best texture, but you can bake ahead and refrigerate before serving. For a dairy-free option, swap the melted butter in the glaze for an equal amount of olive oil or dairy-free butter.