Honey Baked Chicken Recipe - Allrecipes.com
Honey Baked Chicken Recipe
  • READY IN 45 mins

Honey Baked Chicken

Recipe by  

"An economical and family-friendly meal."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts into a 9x13-inch baking dish. Whisk butter, honey, mustard, salt, and curry powder together in a bowl until smooth; pour sauce evenly over chicken.
  3. Bake in the preheated oven until sauce is bubbling and chicken is no longer pink inside, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Aug 15, 2012

Fantastic recipe! I used Cayan Pepper instead of curry. Has a great little kick. Next time I will use just a little bit less pepper as my kids found it a little spicy. But the ate every little piece and asked for more. VERY yummy recipe!! Will definitely make again and again!

 
Most Helpful Critical Review
Sep 16, 2012

I am not exactly sure what I was expecting. I chose this recipe based on the ease of it versus other similar recipes. Followed the recipe as written and it smelled wonderful while cooking. I was just disappointed in the sauce being so runny and the lack of flavor. While not a complete disaster, this one will need some tweaking before being worked into the dinner rotation.

 
Aug 15, 2012

great recipe...it was quick and easy also not that expensive. its also great for serving more than a dinner for two but i would like some suggestions for sides thank you

 
Aug 22, 2012

This was quick, easy and tasty. I think leftovers might make for some good chicken salad as well. Thanks for the recipe!

 
Oct 24, 2012

Followed recipe exactly. The breasts were thick so it took closer to an hour to fully cook but these were moist and delicious! I'm wondering if they were marinated in the sauce for several hours if it would be even better. I'm saving the leftover drippings to add to a soup later this winter.**Update**Making this for the 3rd or 4th time in a month. My son specifically asked for this meal. It's definitely a keeper!

 
Oct 16, 2012

I made the recipe exactly as written. The sauce was good but runny. It looked very unimpressive when I took it out of the oven. It was tasty, but here are a few suggestions... I was steaming broccoli to have on the side & decided to add it to the casserole dish after it was out of the oven. The broccoli soaked up the sauce & was good. I served it with rice. I topped it with some fresh cracked pepper, some parsley & added some crushed peanuts. Turned a blah looking dish into a totally impressive one. My husband loved it. I may try one other reviewers stove top method next time.

 
Dec 11, 2012

I added a 1/2 cup of coconut milk, and 2 Tablespoons of flour to thicken it. I steamed broccoli with it. It was good, reminded me of a peanut sauce Thai dish.

 
Sep 16, 2012

This is a delicious recipe! I did everything the recipe called for except I made it on the stove instead of in the oven. I only had thin cuts of chicken and I was afraid of them drying out in the oven. Also, this cuts down on the cooking time. I put the chicken and in a covered frying pan and cooked on medium heat for about 10-15 min, flipping them every 5 or so minutes. I then lowered the heat and uncovered for 5 more minutes to allow the sauce to thicken. The sauce is the best part! I made this with some rice-a-roni and everyone ended up pouring sauce on the rice. It was the best rice-a-roni ever! I also made it with creamed spinach. We had no leftovers! The spinach recipe I used was Emeril's creamed spinach from the food network. It's an amazing creamed spinach recipe and the spices of the chicken and the nutmeg in the spinach work very well together.

 

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Nutrition

  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 23.3 g
  • 47%
  • Sodium
  • 569 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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