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Baked Honey Garlic Chicken Breast

This Baked Honey Garlic Chicken Breast recipe brings juicy chicken coated in a sweet and savory honey garlic marinade, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 6 ounces / 170 grams each)
  • 1/4 cup honey (85 grams)
  • 4 cloves garlic, minced Use fresh garlic for better flavor
  • 1/4 cup low sodium soy sauce (60 ml) Tamari or coconut aminos can be used as gluten-free alternatives
  • 1 tablespoon apple cider vinegar (15 ml)
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes Optional, adjust for spice preference
  • to taste Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, whisk together honey, soy sauce, apple cider vinegar, olive oil, minced garlic, black pepper, and red pepper flakes (if using) until smooth.
  3. Pat dry the chicken breasts with paper towels. Place chicken in the bowl with the marinade and toss until evenly coated. Let sit for 10-15 minutes at room temperature.
Cooking
  1. Arrange the coated chicken breasts in a single layer in a 9×13 inch (23×33 cm) baking dish. Pour any leftover marinade evenly over the chicken.
  2. Bake for 20-25 minutes. Halfway through baking (around 12 minutes), baste the chicken with pan juices using tongs or a spoon.
  3. Check for doneness with an instant-read thermometer; chicken should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest part to ensure no pink remains and juices run clear.
  4. Optional: Broil for 2-3 minutes for extra caramelization, watching carefully to avoid burning.
  5. Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Notes

This dish keeps well in the fridge for up to 4 days. Reheat in a preheated oven at 350°F (175°C) for about 15 minutes or in the microwave for a quicker warm-up.