- 6 boneless skinless chicken breast halves (6 ounces each)
- 1 cup honey
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons olive oil
- 2 tablespoons ketchup
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix the remaining ingredients; pour over chicken.
- Bake, uncovered, 30-35 minutes or until thermometer inserted in chicken reads 165°, basting occasionally. Remove chicken from dish and keep warm.
- Transfer sauce to a small saucepan. Bring to a boil; cook and stir 12-15 minutes or until sauce is reduced to 1-1/4 cups. Yield: 6 servings.
Reviews forSaucy Baked Chicken
"Made this for dinner tonight, and we thought it was wonderful. It went together very quickly, popped in the oven, and came out browned and juicy. I used only 1/2 c. of honey, and kept the rest the same. I also used chicken thighs instead of breasts, and they were tender and tasty. Will make again."
"Nope, didn't care for this sauce at all. The soy sauce taste was too strong, and maybe I reduced it too much, but the sauce started to harden as it cooled. I'm soaking my saucepan now in the hopes that I can salvage it. The chicken did come out very tender though."
"I made this dish for dinner last night. I considered browning the chicken first, (flavor in the brown), but decided to make the recipe exactly. Saving that step of browning, I put this dish together in 5 minutes. My husband and I both loved it. I suggested to my husband maybe we use a little chipoltle or cayenne for heat to balance the sweet next time, but he didn't think we would need to. So this dish is a definite keeper, the added heat to be decided upon later. We served with rice and corn. Delish!"
"The chicken came out super tender, and it was nice to have the ingredients on hand. However, the sauce was not a huge hit. Too much soy sauce perhaps, in comparison to other ingredients? Probably would not make again."
"I did not follow the recipe exactly, as I needed to use less honey, but my results were excellent, and I'm sure it would be great as written also.And yes, my chicken came out that beautiful caramel color -- just like the one pictured in the recipe! That's a real benefit when serving skinless chicken breasts, which I think can often look less than exciting."