Ginger Me up Chicken! Low Fat Honey & Ginger Chicken Breasts

"This is a recipe I have been making for yonks now.....I first devised it about 18 years ago, when I was following Rosemary Connely's "Hip & Thigh Diet"!! It's a very easy low fat chicken dish, which can be pan fried or baked in the oven - I prefer the latter method, it's much easier! Serve it with a medley of gently steamed vegetables, rice or pasta. (NB: PLEASE note, one of the reviewers has stated that she cooked this in a crockpot!! I would NEVER suggest cooking this recipe in a crockpot, that's why it is NOT mentioned as a cooking method ANYWHERE in the recipe - only pan-fried or oven baked. Thanks! )"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Derf2440 photo by Derf2440
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Anonymous photo by Anonymous
Ready In:
1hr 5mins




  • Preheat the oven to 180C or 350°F.
  • Select a sturdy oven dish - preferably non-stick.
  • Place the chicken breasts into the baking dish.
  • Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
  • Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
  • Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
  • Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
  • Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
  • To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
  • Serve as before.

Questions & Replies

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  1. Christa F.
    What is a good side dish for this? Did anyone else wish there was more sauce or did I do something wrong (I baked it uncovered)? I'm going to double the ingredients this time hoping for more!
  2. Sean R.
    Do you bake covered or uncovered?


  1. debberd2
    This was an excellent dish! Easy, easy, easy! I used 2 medium sized chicken breasts and put them in a Pyrex baking dish for 30 minutes. I doubled everything except for the ginger. Thank you for a great, easy and delicious recipe! UPDATE: Made these yet again, and it's now a meal that we eat often. Healthy, light and delicious! I did not brown the chicken, just put it in the oven for 30 minutes, which is perfect. I did sprinkle some panko crumbs on the chicken before putting in the oven, just to give it a little crunch. I recommend putting the water at the bottom of the dish instead of mixing with the ingredients.
  2. Hovin4
    My family love this recipe and request it in the summer. Not wanting to fire the oven up in the summer I created a grilling alternative. I make the sauce put the chicken and the sauce together in a plastic zip lock bag, then I fire up the grill. When the coals are ready I shake off as much of the sauce as I can and give the breasts nice seared grill marks. Then place the breasts in a cast iron skillet, salt and pepper them and dump the remaining sauce from the bag on top. Snuff out the coals and put the skillet on the grill grate to finish cooking the chicken, turning a few times. Excellent, tender with a nice smoke flavor. Great with veggie kaboobs put on the grill with the chicken! Finish the meal with a nice pasta or fruit salad! Thanks for a great recipe :)
  3. pammyowl
    The ginger flavor was perfect, we loved this recipe! I decided to experiment and baked one and pan fried one. I much preferred the pan fried one, it had caramelization and just plain looked better, the oven baked one was pale and unappetizing looking, although it was very good. Thanks for sharing!
  4. rpgaymer
    Great recipe! As soon as you mix up the sauce, the smell is going to intoxicate you. SO fragrant. However, I ended up using ground ginger instead of fresh, and you can really taste the difference; the ground ginger makes the dish more bitter than it should be. I'd urge people to use fresh grated ginger whenever possible.
  5. Mama Sass
    I really loved this chicken, and my 17 month old liked it too. I did it in the pan to get it done faster, and it turned out well. I didn't add the cayenne because of my little boy, but next time i will pull his out and then add it. I think the heat would be really good with the sweetness. I added a dash of lemon juice to make it a bit more acidic, and all the flavors really worked together. This will be a new regular on our rotating dinner menu.


  1. Penny C.
    I had 3 very large chicken breasts so I cut them in half and then to further reduce the baking time I used convection bake. The smell of them baking was heavenly. In 40 minutes they came out looking and tasting fabulously. I had to fend off my husband from eating another portion and blowing his diet for the day.
  2. kate918
    Absolutely loved this. My husband says it's one of the nicest suppers he's had in a long time. Instead of chicken breasts I used skinless chicken thigh fillets (all I had in the freezer) which I baked for 50 minutes and they worked brilliantly and didn't dry put at all. Will definitely cook this again and again and again....
  3. Nevdiliel
    We loved this recipe! I began with pastured organic chickens from our own farm, which I cut up into quarters. I used legs/thighs with skin on for this recipe. I took another reviewers advice and left the water out of the glaze and added it to the bottom of the pan instead. Two tablespoons each of honey and Dijon mustard, two teaspoons ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, garlic as written. Left out the cayenne, figured the black pepper would give it enough zing, and I was right. I spread the glaze over the chicken until it was coated, and then I let it sit for 10-15 minutes. I baked it for 40 minutes at 425 degrees. Tender, flavorful, and pretty easy as well. This recipe has a permanent place in my cookbook. I served it with roasted cauliflower and braised kale. Thanks for posting!
  4. Linda_C
    Delicious!! very simple and easy to make...the whole family enjoyed it. I used little less dijon mustard and no cayenne pepper... marinated the chicken breasts in the sauce for about two hours.. it was too cold outside to I browned the chicken breasts in a skillet instead.. served with buttered pasta and steamed mixed veggies..
  5. oilpatchjo
    French Tart, Excellent, DH said, "please make this again"! I Used Keen's dry mustard had just run out of Dijon and instead of cayenne pepper used red pepper flakes. Absolutely delicious! Served with recipe #108323 over fresh herb infused fettuccine! I will serve the leftover chicken and sauce tomorrow over rice, thank you for sharing.


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