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Honey Baked Chicken Breasts

Honey Sriracha Baked Chicken Breast – A full of flavor, sweet and spicy baked Chicken Breast, coated with the most delicious Honey Sriracha glaze. The first bite deludes you with flavor-laden, sauce and sticky astonishment.




  • 1/4cup Sriracha Sauce or Hot Chili Sauce, (you can also use sweet chili sauce)
  • 2tablespoons honey
  • 1tablespoon low sodium soy sauce
  • 1tablespoon white vinegar
  • 2tablespoons lime juice
  • 3cloves garlic, minced


  • 1tablespoon vegetable oil
  • 4(1 pound total) boneless, skinless chicken breasts
  • salt and fresh ground pepper,to taste
  • 1/2teaspoon sweet paprika
  • 1/2teaspoon garlic powder
  • 1/2teaspoon dried thyme
  • 1/2teaspoon dried basil
  • 1tablespoon cornstarch


  • chopped fresh cilantro or parsley
  • sesame seeds
  • lime wedges


  1. Preheat oven to 375°F.
  2. Lightly grease a 9×13 baking dish with cooking spray and set aside.
  3. Combine sriracha sauce, honey, soy sauce, vinegar, lime juice, and garlic in a small mixing bowl; whisk until thoroughly incorporated and set aside.
  4. Heat vegetable oil in a skillet.
  5. Season chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil.
  6. Add chicken breasts to the hot skillet and cook for 2 minutes on each side, or until just browned.
  7. Transfer chicken breasts to previously prepared baking dish.
  8. Pour prepared honey-sriracha sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.
  9. Cover with foil and bake for 20 minutes.
  10. Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken.
  11. Remove chicken from oven and spoon out about 3 tablespoons of the sauce into a small cup. Whisk in the cornstarch; whisk until well combined.
  12. Stir the cornstarch slurry back into the baking dish and put chicken back in the oven; cook for 1 to 2 minutes, or until sauce has slightly thickened.
  13. Remove from oven and let stand 5 minutes.
  14. Spoon sauce over the chicken.
  15. Garnish with cilantro and sesame seeds.
  16. Serve with lime wedges.

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