Baked Honey Glazed Chicken

Baked Honey Glazed Chicken with a sticky sweet-savory glaze! This easy recipe features tender chicken with honey, soy sauce, lemon & garlic. It’s simple enough for busy Tuesday nights but impressive enough to serve to guests ready in 40 minutes.

Love More Chicken Recipes? Try My Sweet and Spicy Thai Chicken or this Honey BBQ Chicken Rice next.

Why You’ll Love This Recipe

Tender, juicy, and coated in a sweet-and-savory glaze that caramelizes beautifully in the oven. It’s easy to make with simple ingredients and delivers big flavor without much effort. Perfect for weeknight dinners or casual gatherings, this dish is always a hit at the table.

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Ingredient List

For the Chicken:

• 4 bone-in chicken thighs (skin on or off) OR 4 bone-in chicken breasts
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon olive oil

For the Honey Glaze:

• ¼ cup honey
• 3 tablespoons soy sauce
• 2 tablespoons fresh lemon juice (about half a lemon)
• 2 tablespoons Dijon mustard (or whole-grain mustard)
• 2–3 cloves garlic, minced
• Optional: pinch of red pepper flakes (for heat)

Optional Garnish:

• Sesame seeds
• Chopped fresh parsley or green onions
• Lemon slices

Substitution Notes:

• No Dijon mustard? Yellow mustard works in a pinch, though you’ll lose some of that tangy depth.
• Boneless chicken? You can use boneless thighs or breasts, but reduce baking time to 15-18 minutes.
• Maple syrup can replace honey for a slightly different sweetness.
• Tamari or coconut aminos work great for gluten-free diets instead of soy sauce.

Why These Ingredients Work

Let me tell you why this simple ingredient list creates magic! The honey provides natural sweetness and helps create that gorgeous caramelized crust we’re all chasing.

Soy sauce brings umami and saltiness that balances the sweetness perfectly – it’s like they were made for each other! The lemon juice is your secret weapon for cutting through the richness and keeping everything bright and fresh tasting.

Dijon mustard does double duty here: it adds tanginess AND acts as an emulsifier to help the glaze cling to the chicken beautifully. The garlic – well, does garlic need justification? It’s aromatic, savory perfection.

And those bone-in chicken pieces? They stay incredibly moist during baking and have so much more flavor than boneless cuts. Trust me on this one!

Essential Tools and Equipment

You don’t need a fancy kitchen for this recipe! Here’s what you’ll need:

• Large oven-safe skillet (cast iron is perfect!)
• Small mixing bowl
• Whisk
• Paper towels
• Meat thermometer (your best friend for perfect chicken!)
• Basting brush (optional but helpful)
• Measuring cups and spoons

Don’t have an oven-safe skillet? No problem! Brown the chicken in any skillet, then transfer everything to a 9×13-inch baking dish.

How To Make Baked Honey Glazed Chicken

Step 1: Preheat & Season

Preheat your oven to 400°F (200°C) – this high heat is what creates that beautiful caramelization. While the oven heats up, pat your chicken pieces completely dry with paper towels. This might seem fussy, but it’s SO important for getting that golden crust! Season both sides generously with salt and black pepper.

Step 2: Brown the Chicken (Optional but Flavorful)

Heat 1 tablespoon of olive oil in your large oven-safe skillet over medium-high heat. Once it’s shimmering hot, add the chicken skin-side down (if you’re using skin-on pieces). Let them cook undisturbed for 3-4 minutes until they’re golden brown and release easily from the pan.

Flip and cook the other side for another 2 minutes. Remove the chicken from the skillet and set it aside on a plate. Yes, it’ll still be raw inside.

Step 3: Make the Honey Glaze

In a small bowl, whisk together the honey, soy sauce, lemon juice, Dijon mustard, minced garlic, and red pepper flakes if you’re using them. Whisk it really well until everything is completely combined and smooth.

Step 4: Combine & Bake

Pour about half of that gorgeous honey glaze into the bottom of your skillet (or into a baking dish if you’re transferring). Place the browned chicken pieces right on top of the sauce, skin-side up if you’ve got skin. Now brush or drizzle the remaining glaze generously over each piece of chicken.

Step 5: Bake

Slide that skillet into your preheated 400°F oven and bake for 20-25 minutes. You’re looking for an internal temperature of 165°F (74°C) when you check the thickest part of the chicken with your meat thermometer. During the last 5 minutes of baking, open the oven and brush the chicken with any glaze that’s pooled in the bottom of the pan.

Step 6: Broil (Optional Finish)

Want that Instagram-worthy caramelized finish? Switch your oven to broil and give it 1-2 minutes. But listen – stand there and WATCH it like a hawk! The line between beautifully caramelized and burnt is about 30 seconds under the broiler.

Step 7: Serve

Remove the skillet from the oven and let the chicken rest for 3-5 minutes. This lets the juices redistribute so every bite is incredibly moist. Garnish with sesame seeds, chopped parsley or green onions, and lemon slices for a pop of color and freshness. Serve immediately with your favorite sides!

You Must Know

Always use a meat thermometer! This is non-negotiable for perfectly cooked chicken. Guessing leads to dry, overcooked chicken or worse – undercooked chicken. The magic number is 165°F in the thickest part of the meat.

Personal Secret: I always make extra glaze and keep it in a small saucepan on the stove. I brush the chicken with fresh glaze right before serving for an extra glossy finish.

Pro Tips & Cooking Hacks

• Pat that chicken DRY! Seriously, use those paper towels liberally. Moisture is the enemy of browning.
• Room temperature chicken cooks more evenly than cold-from-the-fridge chicken. Take it out 20 minutes before cooking if you remember.
• Don’t crowd the pan – the chicken pieces should have space between them for even heat circulation.
• Line your baking dish with foil for the easiest cleanup ever. That sticky glaze can be stubborn!
• Common mistake to avoid: Opening the oven door too many times. Every time you peek, you lose heat and extend cooking time.
• Smart shortcut: Use pre-minced garlic from a jar if you’re in a rush. I won’t tell anyone!

Flavor Variations / Suggestions

This recipe is SO versatile! Here are some of my favorite twists:

• Spicy Honey Glazed Chicken: Add 1 tablespoon sriracha or your favorite hot sauce to the glaze.
• Orange Honey Glaze: Replace the lemon juice with fresh orange juice and add ½ teaspoon orange zest.
• Ginger Boost: Add 1 tablespoon freshly grated ginger to the glaze for an Asian-inspired flavor.
• Balsamic Honey Chicken: Swap half the soy sauce for balsamic vinegar – it’s SO good!
• Herb Garden: Add fresh thyme or rosemary sprigs to the pan while baking.
• Sesame Lover’s Version: Add 1 teaspoon sesame oil to the glaze and double up on sesame seed garnish.

Make-Ahead Options

This recipe is perfect for meal prep! Here’s how to plan ahead:

To Prep Ahead: Mix the glaze and store it in an airtight container in the fridge for up to 3 days. Season the chicken and store it separately. When you’re ready to cook, just brown and bake!

To Freeze: You can freeze the cooked chicken in an airtight container for up to 3 months. Let it cool completely first, and store it with some of the sauce. Thaw overnight in the fridge and reheat gently in a 350°F oven until warmed through.

Marinating Option: For even MORE flavor, marinate the chicken in the honey glaze for 2-4 hours (or overnight) in the refrigerator before cooking. Just make sure to make extra glaze for basting since you can’t reuse marinade that touched raw chicken!

Recipe Notes & Baker’s Tips

• Skin-on vs. skin-off? Skin-on creates a crispier, more flavorful result, but skin-off is perfectly delicious and a bit lighter. Your choice!
• Thighs vs. breasts? I’m Team Thighs all the way – they’re juicier and more forgiving. But breasts work beautifully too, just watch the cooking time.
• The glaze will look thin when you first make it – don’t worry! It thickens beautifully as it bakes and caramelizes.
• If your glaze is burning on the edges during baking, tent the pan loosely with foil for the last 10 minutes.
• Leftover glaze in the pan makes an AMAZING sauce for rice or veggies. Don’t waste a drop!

Serving Suggestions

This honey glazed chicken is incredibly versatile! Here’s how I love to serve it:

Best Sides:

• Fluffy white rice or jasmine rice (soaks up that glaze perfectly!)
• Cauliflower rice for a low-carb option
• Roasted Brussels sprouts or broccoli
• Garlic mashed potatoes
• Quinoa or couscous
• Simple green salad with lemon vinaigrette
• Roasted sweet potatoes

For Special Occasions: Serve over a bed of wilted spinach with roasted garlic, or slice the chicken and serve it over a grain bowl with avocado, edamame, and pickled vegetables.

Garnish Ideas: Don’t skip the garnish! Those sesame seeds add a nutty crunch, fresh herbs brighten everything up, and lemon slices add a pop of color and a squeeze of fresh juice at the table.

How to Store Your Baked Honey Glazed Chicken

Refrigerator: Store cooled chicken in an airtight container with any remaining glaze for up to 4 days in the refrigerator. The chicken actually tastes even better the next day when the flavors have melded!

Freezer: Freeze in a freezer-safe container for up to 3 months. I like to portion it out into individual servings for easy lunches.

Reheating:

• Oven method (best): Reheat at 350°F for 15-20 minutes until warmed through. Cover with foil to prevent drying out.
• Microwave method (fastest): Heat in 30-second intervals with a damp paper towel over the chicken to keep it moist.
• Stovetop method: Warm in a skillet over medium-low heat with a splash of water or chicken broth, covered.

Pro tip: Add a tablespoon of water or chicken broth when reheating to keep the chicken juicy!

Allergy Information

Common Allergens in This Recipe:

• Soy (soy sauce)
• Mustard (Dijon mustard)
• Sesame (if using sesame seed garnish)

Allergy-Friendly Substitutions:

• Soy-free: Use coconut aminos or tamari (gluten-free option)
• Mustard allergy: Omit the mustard and add an extra tablespoon of lemon juice
• Sesame-free: Skip the sesame seeds and use chopped almonds or just fresh herbs
• Gluten-free: Use tamari or coconut aminos instead of regular soy sauce, and ensure your mustard is gluten-free
• Dairy-free: This recipe is naturally dairy-free!

Questions I Get Asked A Lot

Can I use boneless, skinless chicken breasts?

Absolutely! Boneless, skinless chicken breasts work great, but reduce the cooking time to 15-18 minutes and check the temperature early. They cook faster than bone-in pieces, and you don’t want them to dry out. I still recommend browning them first for maximum flavor!

My glaze looks watery – did I do something wrong?

Not at all! The glaze starts out thin and thickens as it bakes. As the honey caramelizes and the liquid reduces, it becomes thick and sticky. If you want a thicker glaze from the start, you can simmer it in a small saucepan for 3-4 minutes before using it, but it’s not necessary!

Can I make this in a slow cooker?

Yes! Place the chicken in your slow cooker and pour all the glaze over it. Cook on LOW for 4-5 hours or HIGH for 2-3 hours until the chicken reaches 165°F. For that caramelized finish, transfer the chicken to a baking sheet and broil for 2-3 minutes. The glaze won’t be quite as thick and sticky as the oven method, but it’s still delicious!

The glaze is too sweet for me. How can I adjust it?

Easy fix! Add more lemon juice (1-2 tablespoons) or a splash of apple cider vinegar to balance the sweetness. You can also increase the soy sauce slightly or add a bit more Dijon mustard for tanginess. Taste as you go!

Can I prep this the night before?

Yes! Mix your glaze and store it covered in the fridge. Season your chicken and store it separately. In the morning (or when you’re ready to cook), just brown and bake. You can even brown the chicken the night before if you want to save even more time – just store it covered in the fridge and bake from cold, adding 5 extra minutes to the cooking time.

💬 Tried this recipe? Leave a comment and rating below! I love hearing how it turned out for you and what sides you served it with.