This post may contain affiliate links. Please read our disclosure policy.
Tender and juicy Honey Sriracha Chicken Breast baked in the oven with a homemade Sriracha sauce. With only 10 minutes of prep time, this baked chicken breast is ready to serve in less than an hour.
You may also like my Baked BBQ chicken Breast served with these Crispy smashed potatoes.
This Baked Honey Sriracha Chicken Breast recipe is my go-to dish that only needs 10 minutes of prep time and 20 minutes of bake time. Baked chicken breast is a delicious and healthy meal option that’s perfect for anyone looking for a tasty and easy-to-make dish.
This recipe typically involves marinating chicken breasts in a mixture of honey, sriracha sauce, lime, and garlic for at least 30 minutes before baking them in the oven. The result is a sweet and spicy chicken breast that’s perfect for serving with some cooked white rice, Sauteed vegetables, or this cucumber avocado feta salad. You can also adjust the amount of sriracha sauce you use to suit your personal taste preferences, making this dish as mild or as spicy as you like.
Why you will love this recipe
- It’s a healthy and protein-packed meal: Chicken breast is a great source of lean protein, which is essential for maintaining muscle mass and keeping you feeling full and satisfied. Baking the chicken instead of frying it makes it even healthier, and the honey and sriracha marinade add flavor without a lot of added fat.
- Easy to make: With just a few simple ingredients and minimal prep time, this baked honey chicken breast is a breeze to make. You can marinate the chicken ahead of time and then simply pop it in the oven when you’re ready to cook, making it a great option for busy weeknights.
- Delicious: The combination of sweet honey and spicy sriracha sauce creates a flavor explosion that’s sure to please your taste buds. Plus, you can adjust the amount of sriracha you use to make it as mild or as spicy as you like, so it’s a versatile dish that everyone can enjoy.
Ingredients you will need
- Chicken: use boneless and skinless chicken breast. You may also use skinless and boneless chicken thighs
- Kosher salt, and fresh ground pepper
- 5 Spices: This can be found at some stores. you can make your own. Five-spice powder is typically made from a mixture of five different spices: cinnamon, cloves, fennel seeds, star anise, and peppercorns.
- Cornstarch or tapioca flour
- Toasted sesame oil: or any other oil of your choice
- Garlic cloves: use fresh garlic if possible instead of garlic powder.
- Sesame seeds: this is used to garnish. If you don’t have it don’t fret.
- Lime juice: if you do not have lime juice, you can use lemon juice.
- Sriracha sauce: this is the main ingredient in this recipe. Adjust the amount based on how much spice you can handle.
- Honey: I love using honey instead of agave or maple syrup.
How to make Honey Sriracha Chicken
Preheat the oven to 375 F.
Rub your chicken breast with salt, pepper, and 5 spices and cover with the cornstarch.
Heat the oil in a large pan over medium heat. Add the chicken breast and sear for 2-3 minutes per side, then transfer to a baking dish.
While the chicken sears in the pan, make the honey-sriracha sauce. In a small bowl, whisk the sriracha sauce, honey, lime juice, and garlic. Pour this sauce over the chicken in the baking dish.
Carefully place in the preheated oven and bake for around 15-18 minutes, or until the chicken reaches 165F. Garnish with sesame seeds and enjoy!
Recipe notes and tips
- If you prefer a juicier-textured chicken, you may use skinless and boneless chicken thighs.
- Do not overcook the chicken. The baking time in the oven will vary on the thickness and size of the chicken and the actual oven. You will not need more than 25-30 minutes max. The best way to check for the doneness of the chicken is to use a food thermometer and wait until the internal temperature reaches 165F.
- You may serve this with many side dish options such as rice, cauliflower rice, veggies, or salad.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Secret to cooking moist chicken breast
The secret to making moist chicken breast is to not overcook it. Overcooking chicken breast can cause it to become dry and tough. The recommended internal temperature for cooked chicken breast is 165°F (74°C). Ways to keep your chicken breasts moist:
- Brining: Soaking chicken breast in a mixture of salt and water for at least 30 minutes before cooking can help it retain moisture.
- Marinating: Marinating chicken breast in an acidic mixture, such as lemon juice or vinegar, can also help to keep it moist.
- Baking: Baking chicken breast in the oven can help to keep it moist, especially if you cover it with foil while it cooks.
- Resting: Letting cooked chicken breast rest for a few minutes before slicing it can also help to keep it moist, as it allows the juices to redistribute throughout the meat.
frequently asked questions
One way to get seasoning to penetrate chicken is to marinate it for a few hours in a mixture of oil, acid (such as vinegar or citrus juice), and desired seasonings. You can also use a meat injector to inject the seasoning directly into the chicken. Another option is to butterfly or to pound the chicken to even out its thickness, so the seasoning can be evenly distributed.
If you want to oil chicken, it’s generally recommended to do so before seasoning it. This helps the seasoning to adhere to the chicken better and can also help prevent the chicken from sticking to the grill or pan. However, it’s worth noting that different recipes may call for different methods, so it’s always a good idea to follow the specific instructions provided.
Yes, it’s a good idea to pat chicken dry with paper towels before seasoning it. This removes any excess moisture on the surface of the chicken, which can help the seasoning stick better. Additionally, a dry surface will help the chicken to brown more evenly when cooked. So, before seasoning, pat the chicken dry on both sides with paper towels.
More chicken recipes to try
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
Baked Honey Sriracha Chicken Breast
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- Kosher salt and fresh ground pepper, to taste
- 1 teaspoon 5 spices
- 1 tablespoon cornstarch
- 1 tablespoon toasted sesame oil
- 1/4 cup sriracha sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 3-4 garlic cloves, minced
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 375F.
- Rub your chicken breast with salt, pepper, and 5 spices and cover with the cornstarch.
- Heat the oil in a large pan over medium heat. Add the chicken breast and sear for 2-3 minutes per side, then transfer to a baking dish.
- While the chicken sears in the pan, make the honey-sriracha sauce. In a small bowl, whisk the sriracha sauce, honey, lime juice, and garlic.
- Pour this sauce over the chicken in the baking dish.
- Carefully place in the preheated oven and bake for around 15-18 minutes, or until the chicken reaches 165F.
- Garnish with sesame seeds and enjoy!
Notes
- You may use boneless and skinless chicken thighs instead of chicken breasts
- 5 spices: Five-spice powder is typically made from a mixture of five different spices: cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.
- You may bake covered or uncovered. If you decide to bake it covered, uncover it last 10 minutes so the liquid that comes out evaporates a bit
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Quick, easy and delicious. The perfect midweek dinner and I am looking forward to using the leftovers in a salad for lunch. Highly recommend