Saucy Baked Chicken
Total TimePrep: 25 min. Bake: 30 min.
- 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.
Nutrition Facts1 chicken breast half with about 3 tablespoons sauce: 412 calories, 8g fat (2g saturated fat), 94mg cholesterol, 1013mg sodium, 49g carbohydrate (47g sugars, 0 fiber), 36g protein.
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May 5, 2019
Very good. Juicy.
Jan 11, 2017
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.
Sep 14, 2016
My family really enjoyed this chicken dish! I used only about 3/4 cup of honey, increased the soy sauce and added a bit more ketchup. After reducing, I did thicken the sauce with some flour. The sauce was yummy and the chicken was great served over rice. This is an easy weeknight meal!
Aug 28, 2016
Delicious chicken. Kept the chicken moist and with good flavor.
Feb 4, 2016
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.
Jan 29, 2016
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!
Jan 28, 2016
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.
Jan 26, 2016
The chicken came out tender but unfortunately no one in the family liked the sauce. We had to throw out the sauce which was a waste but we ate the chicken breasts.
Jan 25, 2016
Outstanding. Saving the sauce recipe also for pork. Added a bit of minced ginger..and stuffed the breasts with a breakfast sausage and stuffing mixture. A keeper !!!! Why doesn't it have more ratings??!!! And a big plus, it' super easy!
Jan 25, 2016
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.