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.)

What To ServeBaked Brown Rice
Steamed Veggie
Spinach Strawberry Salad with Homemade Creamy Poppyseed Dressing

Honey Glazed Chicken




Yield 4-6 servings

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.


  • 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


  1. Heat oven to 350. In a shallow dish combine the flour and seasonings. Dip each piece of chicken in flour mixture and coat evenly.
  2. 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.
  3. Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.
  4. 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.
  5. Serve over rice. I usually double the sauce ingredients to make more to serve over the rice.

Recipe Souce: from Kristin E.

67 Responses to Honey Glazed Chicken

  1. Emily says:

    This was really good! I think I even like it better than your sweet and sour chicken. I cooked the sauce on low over the stove while the chicken was initially cooking and then poured it over after half an hour and it ended up thick and just the right texture. Great.

  2. Marisa says:

    This was supper last night, and lunch today. Delicious! Loved that the chicken didn’t need to be fried first, yet still got that sticky, slightly chewy coating. Thanks for a new favorite!

  3. Brandi says:

    So, I’ve made this recipe, and my family loves it. A lot! You are definitely my go-to food blog. Thank you for being amazing! I just realized today, after looking at this recipe many times, that it says “combine flower and seasonings” instead of “flour and seasonings.” I thought that was too funny! You should leave it.

    • Mel says:

      Ah! Nice catch, Brandi – especially after this recipe has been posted for years. I think due to my pride, I’ll have to fix it. 🙂

      • Michelle says:

        Mel, so I made this for dinner and followed the recipe step by step but the sauce never thickened. It was watery? Could it be the type of honey I used or do you have any other ideas or suggestions?

        • Mel says:

          Hmmm, I’m not really sure, Michelle. Sorry! I don’t think brand of honey should matter, though. It’s been quite a while since I’ve made this recipe but I’ll try to fit it in and see if I can troubleshoot it when I make it again.

  4. Colleen says:

    I just wanted to say that I love your website. I know I can always trust your recipes. I’m especially thankful for this recipe and your meatloaf recipe – staples for my household. My fiance and I love this chicken with peppery mashed potatoes! Keep up the good work.

  5. Sara G. says:

    I made this tonight, and my family loved it! Not a left over left and my 2 year old inhaled it. Thank you! I will be bookmarking this recipe.

  6. Ashley says:

    Oh my gosh Mel, I have to say you are a artist in the kitchen. I just made the Honey Glazed Chicken for me and my best friend it was absolutely outstanding. I’m going to make it for my fiance he is very picky about what he eats and I know he will use this. But I wanted to put the changes I made to recipe.
    1). Instead of using soy sauce I used A-1 steak sauce and brown sugar ( only cause I’m allergic to soy).
    2). I used Fresh Garlic instead of store bought it really brings out the taste, I also used fresh ginger, it gave it a nice boost. I also used organic honey and organic sweet butter it was a nice touch to the taste very delictable. I just want to say thanks for thinking of such a great recipe. Will for sure be making this dish plenty more times in my house….. Hope your having a great day…..

  7. Tara says:

    Made this for dinner tonight, did everything as you directed, except I did use Orange juice instead of lemon. My husband loved it!! He said it was amazing! Thanks for another great dinner Mel!

  8. Abbie says:

    I cant seem to get the sauce right. Mine does not turn out to look like the picture and did not form a glaze. Do I need to cook the sauce on the stove? I also doubled the sauce and poured it over the chicken. Seems like it had too much soy sauce. Any suggestions?

    • Mel says:

      Abbie – doubling the sauce will make a huge difference in the outcome of the texture because it won’t cook down as much while baking.

  9. […] – honey glazed chicken, Chipotle-style rice, green […]

  10. Carla says:

    I found this recipe was a bit too “zingy” for me. Maybe it was the amount of lemon juice (I squeezed it from a real lemon–I don’t believe in using the bottled kind) or maybe the amount of ginger. May try it with an orange next time and may halve the ginger.

    • Carla says:

      Tried this last night with juice squeezed from an orange instead, halved the ginger in the sauce, and cooked it all in a skillet (only took about 15 minutes, including prep). Yum! The little ones loved it. Had it with rice last night, but will try with spaghetti tossed in sesame oil next time. Can’t wait!

  11. Elizabeth says:

    Hi there,

    Absolutely love this recipe! I added some chilli powder and onion powder to the flour mixture for a little kick, and I also mixed sauce to taste. I think I ended up adding extra soy sauce and extra orange juice. I’m also using chicken wings that I broke up party style. Gonna try them with my tiger blood ranch dipping sauce (tiger blood hot sauce and ranch dressing with avocado). Very excited! thanks for the great recipe!

  12. Ruth says:

    So glad that I tried this. My entire family loved it. I made a double batch—one with fresh lemon juice and one with fresh orange juice. To be honest I really could not tell a difference. Both were great. Everyone wanted the recipe.

  13. Kathryn says:

    This is the first of Mel’s recipes that I just can’t seem to get right. I doubled the sauce recipe and it just has this funky taste to it. I used fresh lemon juice… I don’t think so, but could that be the problem?

    • Mel says:

      Kathryn – are you pouring the doubled recipe of sauce over the single batch of chicken? If so, I think it might be that the sauce doesn’t reduce or thicken as much (which would play into how the flavors concentrate). Try just using the single batch of sauce in the chicken in the oven and if you want more sauce, reduce another portion of sauce on the stovetop in a pan while the chicken cooks.

  14. Kelly says:

    I have honey buttermtoo. How do you think that would go over with this recipe?

  15. Stacey says:

    This is delicious. My family loves it. I made it for my Dad while my Mom was on a cruise and when she came back I had to make it again because he loved it soo much. Love that you bake it instead of frying it. Going to go browse your recipes and see what else I can make!

  16. Tricia says:

    Didn’t know what to have for supper + middle of a huge snow storm + not able to run to the store for any ingredients = this Honey Glazed Chicken… excited to try it in about 45 minutes. Thanks for the all the recipes you share with us! You are one of my top 3 food blogs I frequent. You are fantastic!

  17. Kara says:

    This is delicious and easy to make! I did about 1.8 lbs of chicken and it fed 3 adults and 2 kids (kids are not big meat-eaters). I made one and a half the amount of sauce (3 T butter, 3/8 c honey, 3 T soy sauce), left out the lemon (kids will not eat lemon) and eased up on the ginger (3/8 tsp). It was still good, but I imagine the recipe as written would be even better. At first I thought it was too much sauce, but then everyone liked putting the extra sauce in the bottom of the baking dish on their rice. Thanks!

  18. Judy says:

    Yet another MKC winner. We had it with some stir fry veggies. Yummy!

  19. Mel says:

    Hi Stephanie – you’ll have to forge your way through any substitutions you try. I’ve only ever made it with the soy and lemon juice. Good luck!

  20. Stephanie says:

    I want to try this recipe; it looks really good. Question: how necessary is the lemon juice & soy sauce? I dislike soy sauce and I don’t have any lemon juice. Nor do I have the time to go to the store just for lemon juice.

    Could I substitute something for the soy sauce? Like BBQ sauce?

  21. Jennifer Smith says:

    This is sooooooo good! Another hit!

  22. Sarah says:

    Made this tonight and it was FANTASTIC – can I tell you that my recently deciding to be picky eater son ate every bite! Love you and your site!

  23. Stephanie says:

    It’s in the oven right now! Smells delicious. I did cut back on the lemon juice because I only had 2 TBSP, but I think it’s going to be very yummy.

  24. […] Kitchen Cafe’s Honey Glazed Chicken got me excited about cooking again! It got My Husband The Lawyer excited to eat it when he walked […]

  25. Megan H. says:

    apparently I am chicken coating impaired. Because whenever I have tried to get a nice panda express style breaded coating it never sticks.. ever. not with this recipe or the sweet and sour… none. however it tastes amazing. ridiculously delicious. thats all that matters to everyone else, but dang it why cant it be pretty too?!

  26. jody stenson says:

    I love this your site and all your ideas. Thank you! I always come to visit this site when I am in a cooking slump. (which is often) Honey glazed is one of my favorites!

  27. Tracey says:

    Update: It turned out pretty good. I don’t think it really mattered whether the chicken was turned in the butter or not, after being dredged in the flour. I had also doubled the sauce, which I probaly wouldn’t do next time, because it ended up being A LOT more sauce that I thought, and I think it would give the chicken a better “coating.” All in all, it was pretty good, and I will probably make it again. Thanks for all of your awesome recipes:)

  28. Tracey says:

    This dish sounds DELICIOUS and easy! I am actually making it right now, and I just have a question. In the first part of the recipe, where you dip the chicken in the flour and then place it in the baking dish with the butter. Do you turn the chicken to coat it in the melted butter? Or you just put the chicken directly in the dish, so it’s basically baking with just the flour mixture on it, and it’s just sitting in the butter? Does that make sense?
    I’ve got it in the oven right now (for the first bake). I turned a few pieces so they were coated in the butter, and left a few pieces with the flour side up…I guess we’ll see how it turns out!

  29. Christina says:

    This was soooooo good! We had it for supper and there is none left. I doubled the sauce and followed your cooking times/ temperatures but I found the sauce was still very liquidy so next time I won’t double the sauce. Very good though.

  30. jill says:

    Hello! First of all, I just have to say…I LOVE your site. I am recent follower and have tried several of your recipes with great success!

    Now, do you think the concept of this recipe could be pulled off with shrimp?!? I have some raw, shelled shrimp I want to use up. I would obviously cook it for a less amount of time…


    • Mel says:

      Hi Jill – I’m glad you found your way here! As for the shrimp, I’ve never tried it but the idea sounds delicious. I’d say go for it – cut down the cooking time, but other than that, it just might work!

  31. Susan says:

    Made this tonight–my husband and I loved it! Just thought I would share. 🙂

  32. Mary says:

    I made this tonight for supper – but didn’t have time for it to bake in the oven for an hour. So borrowing the method from your Bourbon Chicken I browned the chicken pieces in the skillet and then poured the sauce over and simmered it until it thickened and the chicken was cooked through. It was great and was ready with only 20-30 minutes of cooking (I forgot to keep track exactly). I love your blog!

  33. Christie says:

    Dude, I made this last night and it was positively, devilishly awesome! The only problem is that I cut the chicken a bit too small…but I’ll remember next time. I made it with sticky rice and it was a HIT! Dare I say that I ate the leftovers for breakfast. I know…It s terrible. : ) Thanks, Mel, for another winner. We live very close…so I hope you are out there enjoying this amazing weather! : )

    • Mel says:

      Christie – your comment made me smile because my husband likes to tell me that I start most every sentence out with “dude.” I felt a kindred spirit when I read your comment. I’m glad the honey glazed chicken was a smash hit! Eating it for breakfast is definitely allowed…and yes, we are looooving the glorious weather.

  34. Ruchita says:

    We had this for dinner last night, and not only did it taste great, it was incredibly quick and easy to make for a weeknight meal.

    I pounded the chicken breasts so they were less thick and cut them into strips. When baking I reduced the amount of butter and added some olive oil. I cook for just me and my husband, so I used two chicken breasts and the amount of sauce (i also used OJ) listed in the recipe was just the right amount.

    I also lined the pan with foil so that I could clean up quickly and get out of the kitchen. 🙂 I will definitely make this again!

  35. Katy R says:

    This was such a hit in our house for dinner last night, the glaze was perfectly sticky when it came out and made for a delicious dinner, it’s going into the rotation for sure!

    • Mel says:

      Katy – thanks for letting me know this chicken dish worked out great for you! I’m so glad it was good enough to be added to “the rotation!”

  36. Melanie says:

    Krista – glad you liked this. Thanks for letting me know!

  37. Krista says:

    After eating this it was GOOD, but I’m still on the lookout for a FAVORITE chicken dish.

    I omitted the ginger, because I didn’t have it on hand, and I don’t really care for it.

    My chicken was a LITTLE dry, but that could have been because I put the rice in the rice cooker about 10 minutes too late, and left the chicken in the oven while it finished.

    I was amazed at what the layer of breading will do for a piece of chicken. I always thought it had to be more complex than that, if I was going to do it at home. That part of the recipe can be applied to anything– Italian meals or asian meals like this one.

    It would probably make a delicious Chicken Parmesan.

    I can’t wait to make the sweet and sour chicken tomorrow!

  38. Krista says:

    This is in the oven RIGHT NOW for its final 20 minutes. I can’t wait to eat it. It makes the whole house smell AMAZING!

    I tasted the sauce out of the pan that i cooked it in, and it was SUPER rich… I’m surprised how not sweet it was, considering all the honey.

    I’m going to thinly slice some onion and cook it until it’s translucent in a pan with some butter to add to the rice.

    I wish it was ready RIGHT NOW.

    Tomorrow night, the sweet and sour chicken.

  39. Monique says:

    I am glad I surfed the web and found this recipe. I have not tried it yet but I will tonight and will let you know how it turned out. I can’t wait!!

  40. Erin says:

    Mmmmm, this looks really good. I will definitely try it out. It sortof reminds me of my Mandarin Chicken recipe that I really like. I can’t wait to give this a shot!

  41. Laura says:

    I make this the other night and it turned out great. I doubled the sauce just like suggested. It was a little strong on the lemon for me. I think next time, I’ll double the sauce but only use 3 Tb lemon. I also want to try it with orange juice instead. I would definitely keep the 6 tbsp when trying orange juice and maybe something else in place of the ginger. I’ll be blogging about it today.

  42. Melanie says:

    Anonymous – I bet the fresh ginger kicked this dish up several notches. Yum! I also used fresh lemon juice and I think it makes a huge difference rather than using the bottled kind. Glad you liked it (and your husband, too)!

  43. Melanie says:

    janecat2 – no, the chicken doesn’t dry out after an hour, believe it or not – probably thanks to the sauce.

  44. Melanie says:

    Monique – I’ll be excited to hear what you think (and don’t worry, you don’t have to love it – I still want to know how it turned out!).

  45. janecat2 says:

    Am I reading this correctly? The chicken cubes are cooked for an hour total? Doesnt’ that dry them out?

  46. Norah says:

    I made this yesterday and we really liked it. It was a hit with the adults and one of my kids.I made a few changes. I posted about it on my blog. Thanks for the recipe. I’m adding this to the I want to try it again file.

  47. Melanie says:

    Laura – I’m glad you liked this. And I like the suggestion of orange juice instead of lemon. I bet that would be yummy!

  48. Vanessa Shannon says:

    Okay..Im making this tonight for dinner. I will let you know how it turns out! Hey, how do you make it so when you click on your links it opens them in a new window instead of closing out your blog????

  49. PheMom says:

    I CANNOT WAIT to try this one!!!

  50. Anonymous says:

    I made this last night and my husband loved it. I made enough to have leftovers for lunch the next day but he ate it all and raved. I did substitute a few things like using fresh grated ginger and fresh squeezed lemon juice and doubled the sauce as well so we had enough to drizzle over the chicken and veggies before serving. Thanks for sharing this recipe!!

  51. Candice says:

    This is Nicole’s sister. I tried this recipe tonight and it was REALLY yummy. It tastes like PF Chang’s honey chicken. Thanks for the idea.

  52. Brooke says:

    This is Nicole’s other sister =) and I have to agree it was DELICIOUS!! and way easy to make(I am not the best cook) So THANK YOU so so much!!!

  53. Sam says:

    Yummy! This dish looks so beautiful, so delicious! with the colours. Can’t wait to see your posting. Will try it out soon. Thanks so much for sharing.

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