Baked Honey Garlic Chicken
Note: I also tossed a pre loaded sweet potato on there that I just had left over from thanksgiving
Ingredients
▢4 boneless skinless chicken breasts, (breast halves)
▢1 teaspoon oil
▢½ teaspoon salt
▢¼ teaspoon black pepper
Honey Garlic Sauce
▢⅔ cup clear honey
▢¼ cup low sodium chicken broth, (or sub water)
▢2 tablespoons low sodium soy sauce
▢2 tablespoons minced garlic
▢1 tablespoon apple cider vinegar
▢1/4 teaspoon salt
▢1 tablespoon corn starch
▢red pepper flakes, (optional – for a bit of heat!)
Instructions
Preheat oven to 425 degrees F.
Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a smooth meat mallet,
rolling pin or small frying pan to flatten the thick ends of the breasts so that they are roughly the
same thickness.
Place chicken breasts in a 9×13" baking dish (or larger — you don't want them to be squished together or
they will take longer to bake), brush lightly with oil and season with salt and pepper.
Bake for 10 minutes.
Meanwhile, whisk together the sauce ingredients: honey, broth, soy sauce, garlic, vinegar, salt, corn starch,
and pepper flakes if using.
After the chicken has cooked for 10 minutes, remove the pan from the oven and pour the sauce over top.
(*Note: I tested adding the sauce from the beginning, and it does work, but with the high amount of sugar
you do risk the sauce burning around the edges if you add it for the full 20 minutes).
Bake for another 10-12 minutes, until the thickest part of the chicken registers a temperature of 165
degrees F. If your sauce has not thickened yet (it should have!), you can place it back in the oven for
a couple of minutes.
Cover the chicken and allow to rest for 10 minutes before serving.