Go Back
–+ servings

Baked Honey Garlic Chicken

No ratings yet
This Baked Honey Garlic Chicken features juicy oven-baked chicken cutlets coated in a sweet and savory honey garlic glaze. Everything comes together in just 30 minutes, with a glossy thickened sauce and crunchy green onion and sesame seed garnish. It's the perfect simple main dish that looks impressive but relies on minimal prep and equipment.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cutlets
Course: Main Course
Cuisine: American, Asian-inspired
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Marinade
  • 2 pounds boneless skinless chicken breasts
  • 1/3 cup honey pourable
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice or apple cider vinegar
  • 3 large garlic cloves
For Thickening & Garnish
  • 1 tablespoon cold water
  • 1 teaspoon cornstarch
  • 2 tablespoons green onion sliced, for garnish
  • 2 teaspoons sesame seeds for garnish

Equipment

  • Large rimmed baking sheet
  • Silicone baking mat or parchment paper
  • Large bowl
  • Tongs
  • Small saucepan
  • Small bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 450°F (232°C). Line a large rimmed baking sheet with a silicone mat or parchment paper; set aside.
  2. Slice each chicken breast in half lengthwise to create thinner cutlets, allowing more area for the sauce to stick.
  3. Grate two garlic cloves and finely mince the third.
  4. In a large bowl, combine the chicken cutlets, honey, soy sauce, lemon juice, and both the grated and minced garlic. Toss to coat evenly and let the chicken marinate while the oven preheats.
  5. Arrange the marinated chicken in a single layer on the prepared baking sheet. Place on the lowest rack and bake for 15 to 20 minutes, turning the cutlets over halfway through cooking.
  6. As the chicken bakes, pour the remaining marinade into a small saucepan and bring to a rolling boil, or until it reaches 165°F (74°C), to ensure food safety.
  7. In a separate small bowl, whisk together the cold water and cornstarch. Slowly pour this mixture into the boiling marinade, whisking constantly, until the sauce thickens into a glossy glaze, about 3 to 4 minutes.
  8. Once the chicken has finished baking, transfer it to a serving platter. Drizzle the thickened sauce over the cutlets and top with green onion and sesame seeds before serving.

Nutrition

Calories: 320kcal

Notes

For best results, use pourable honey and make sure to slice the chicken breasts for more even cooking. Leftovers keep well for up to five days refrigerated or can be frozen for up to three months; reheat gently with a splash of water to maintain moisture. Swap lemon juice for apple cider vinegar if you prefer a slightly different tang, or try boneless thighs with a slightly longer baking time. Serve over rice for a complete meal and pair with steamed or roasted vegetables. Be sure to boil the marinade thoroughly before using as sauce to ensure food safety.

Tried this recipe?

Let us know how it was!