This simple honey glazed chicken is healthy (baked not fried), and it’s a tasty family-friendly meal that never gets any complaints!
If you read my post on Sweet and Sour Chicken a few weeks ago, you’ll know that it is one of my husband’s favorite meals. He dreams about it and requests it nightly, a request I refuse because it is a hard one to make nightly with three children running afoot.
Tonight, however, I made a meal that now rivals it as his favorite – in fact, when he walked in the door from work, he THOUGHT it was his dreamy sweet and sour chicken (based on smell and a quick glance in the oven).
But alas, it was this Honey Glazed Chicken recipe instead that I got from a fabulous cook/friend who graciously posted most of her dinner rotation online and tonight marks the first night of trying practically every recipe on the site.
This was delicious! One reason I loved this recipe is I didn’t have to spend the time battering and frying the chicken – it is simply baked but still develops a nice crust from the flour and seasonings it is coated in prior to baking (which means it is healthier, too!).
This is definitely a must-try and is now going into MY dinner rotation. Thanks, Kristin!! (And all you loyal readers…the whopping two of you…MUST check out her site for more delicious recipes.)
Honey Glazed Chicken
- 2 pounds of diced, uncooked chicken breast
- 1/3 cup flour
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 tablespoons butter
- 1/4 cup honey
- 3 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1/2 teaspoon ground ginger
- Heat oven to 350. In a shallow dish combine the flour and seasonings. Dip each piece of chicken in flour mixture and coat evenly.
- Melt 2 tablespoons butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
- Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.
- After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
- Serve over rice. I usually double the sauce ingredients to make more to serve over the rice.
I used three chicken breasts and it made enough to feed two adults and two children (who actually ate quite a bit). Also, Kristin says she normally doubles the sauce. I did just that but made the mistake of only pouring half the sauce over the chicken and leaving the rest on the stove to serve on the side. Next time, I will definitely pour all the sauce over the chicken because it “glazes” nicely (hence the name) in the oven.
On the stove, it stayed too thin and potent for my taste. One other thing I did, mostly because I was running late, I baked the chicken for 30 minutes at 350 degrees first and then after pouring the sauce over the top, I cranked the oven to 375 for 20 minutes to finish it off, instead of the 30 -40 minutes at 350. It gave the chicken a nice browned crust and thickened the sauce – which may happen with the original instructions but I just thought I’d include exactly how I made it.
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Recipe Souce: from Kristin E.