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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 coating. Juicy oven-baked chicken is brushed with hot honey sauce and finished with visible red pepper flakes for sweet heat chicken flavor.
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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
  • 0.5 tsp salt to taste
  • 0.5 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
Garnish and finish
  • flaky sea salt for garnish
  • fresh thyme for garnish
  • hot honey extra drizzle, as needed

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 so the chicken won’t stick.
Season the chicken
  1. Season the chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika so every piece has an even coating.
Make the hot honey glaze
  1. Whisk together the honey, hot sauce, melted butter, apple cider vinegar, red pepper flakes, and garlic powder until smooth and glossy.
Bake and caramelize
  1. Place the chicken in the prepared dish and brush generously with the hot honey glaze, reserving some for basting.
  2. Bake for 20 to 22 minutes at 425°F, brushing with the remaining glaze once at the halfway point for a glistening surface.
  3. Continue baking until the internal temperature reaches 165°F and the glaze turns dark amber and caramelized, with red pepper flakes visible.
Rest and finish
  1. Rest the chicken for 5 minutes so the juices settle while the glaze clings thicker to the surface.
  2. Finish with flaky sea salt, fresh thyme, and an extra drizzle of hot honey for a sticky-sweet, fiery top.

Notes

For the most caramelized glaze, brush the chicken with the first coat right after it goes into the dish, then baste once at the halfway point—this keeps the coating glistening and helps it darken. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat in a 350°F oven until warmed through. Freezing is not recommended because the glaze can separate when reheated. For a lower-sugar option, use a hot sauce that’s naturally lower in added sugars and reduce the honey to 3 tbsp while whisking in the butter and vinegar.