Honey Baked Chicken

"This is like dessert chicken. So yummy and my kids love it. Best with fresh rolls to soak up extra sauce."
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by KateL photo by KateL
Ready In:
1hr 30mins




  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breast in a baking pan.
  • Melt butter, honey, mustard, salt and curry powder in pan and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), turning every 15 minutes, until the chicken is nicely browned and tender and the juices run clear.

Questions & Replies

default avatar
  1. thekleinfamily5626
    Does the chicken have to be skinless?


  1. danpas
    Just finished eating twenty minutes ago. This is a fantastic recipe. The sauce is delicious. I used only 2 skinless boneless chicken breast but kept the proportions for the sauce and did what others did, drizzle the rest on Basmati rice. Also, only cooked the breasts for 40 minutes. Perfection. This one's a keeper.
  2. ColoradoCooking
    We love this recipe. I use 1 T. dry mustard in place of the regular. The leftovers are awesome with the sauce over mashed potatoes.
  3. WiGal
    Love this! Definitely will repeat. Made as posted except for time -- done in 45 minutes. I appreciate the ease and use of ingredients that I always have on hand.Took Kate's recommendation for recipe and menu, and glad I did.
  4. LifeIsGood
    Delicious sauce! I used boneless/skinless chicken breasts and decreased the cooking time (almost in half). The chicken was nicely caramelized and tender. I loved spooning the sauce over rice. Yum!
  5. KateL
    Amazing! DH wanted to renege on plan to give 3rd breast to DD; as it evolved, she will get half a breast if DD doesn't steal the leftovers. We had 3 Perdue boneless skinless chicken breasts (1 lb), which filled our 2-quart Corning casserole nicely. This was similar to how I cook fish: there is so much liquid that the chicken poached to perfection in the ample sauce, bubbling at the end. The sauce ends up thin, so a dieter doesn't need to ingest a lot, but the gluttons will love it over rice and steamed veggies. The chicken was oh-so-tender. BTW, DH normally does not like honey mustard, yet he could not get enough of this! Served with rice made with chicken broth and steamed broccoli. DH wants me to make this once a week, so it goes directly to our A1 recipe cookbook. Made for Spring 2013 Pick-A-Chef.



Find More Recipes