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Hot Honey Baked Chicken Breasts

Hot honey baked chicken breasts with a fiery, sticky-sweet glaze caramelized to dark amber in the oven. Juicy chicken is brushed and basted with spicy honey sauce, leaving visible red pepper flakes throughout the glistening surface.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts Use similarly sized breasts so they cook evenly.
seasoning
  • 0.25 tsp Salt Season to taste.
  • 0.25 tsp pepper Season to taste.
  • 0.5 tsp garlic powder Season to taste (also used in the glaze).
  • 0.5 tsp smoked paprika Season to taste.
  • 2 tbsp olive oil For lightly oiling the baking dish or pan.
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 Provides visible flakes in the glaze.
  • 0.5 tsp garlic powder In addition to the chicken seasoning.
  • 0.25 tsp flaky sea salt For finishing.
  • 1 tbsp fresh thyme For garnish.
  • 1 tbsp extra hot honey Optional final drizzle.

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  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 for even flavor.
Make the hot honey glaze
  1. Whisk together honey, hot sauce (Frank's RedHot), melted butter, apple cider vinegar, red pepper flakes, and garlic powder until smooth.
Bake and glaze
  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 brush the chicken with the remaining glaze once at the halfway point for a dark amber caramelization.
  3. Continue baking for 10 to 12 minutes more, until the internal temperature reaches 165°F and the glaze looks caramelized and glistening.
Rest and finish
  1. Rest the chicken for 5 minutes so the juices settle, keeping the centers juicy.
  2. Finish by topping with flaky sea salt, fresh thyme, and an extra drizzle of hot honey for a sticky-sweet sheen.

Notes

For the stickiest, caramelized glaze, brush generously right before baking and again only once at the halfway point—too many basting cycles can keep the surface from browning. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a 300°F oven until warmed through. Freezing is not recommended because the glaze can lose its texture after thawing. For a lower-sugar option, use a hot honey-style syrup or reduced-sugar honey substitute in the glaze.