Honey Garlic Chicken Breasts Recipes

Steps:

• Preheat oven to 400˚F (200˚C)
• Season chicken thighs with salt and pepper.
• Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
• Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce.
• Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
• Return chicken to the skillet. Coat the chicken in the sauce.
• Add green beans to skillet.
• Bake for 25 minutes or until chicken is cooked through.
• Enjoy!

Steps:

• Place chicken in a greased 13-in. x 9-in. baking pan. In a small bowl, combine the remaining ingredients; pour over chicken., Bake, uncovered, at 400° for 15 minutes. Broil 4 to 6 in. from the heat for 5-7 minutes or until juices run clear, basting occasionally with sauce.

Steps:

• Combine all the ingredients except the chicken in a Ziploc bag.
• Add the chicken breasts and let marinate in the refrigerator for a couple of hour or overnight.
• Preheat oven to 375°F.
• Place marinated chicken on a rimmed baking sheet which has been lined with aluminum foil. Bake uncovered for 45 minutes or until chicken is fully cooked with an internal temperature of 170°, basting every 10 minutes with the leftover marinade.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place beaten egg in a shallow dish and season with salt and pepper. Place bread crumbs in another shallow dish.
• Dunk each piece of chicken in the beaten egg mixture, then coat well with bread crumbs. Transfer breaded chicken on the prepared baking sheet and repeat the process with remaining chicken.
• Bake in the preheated oven until golden and no longer pink in the centers, about 20 minutes.
• While the chicken is baking, combine honey, soy sauce, garlic, and Sriracha in a small saucepan over medium heat; bring to a boil. Reduce to heat and simmer for 3 to 4 minutes, stirring every so often.
• Remove cooked chicken from the oven and transfer to a shallow dish. Pour the sauce over top and toss until all chicken pieces are well coated.

Steps:

• In a large plastic bag placed in a large, deep pot (a stockpot is good) combine the water, salt, honey, dried thyme, garlic halves, black pepper and sliced 1/2 lemon.
• Add chicken breasts to brine and tie up bag tightly.
• Allow chicken to brine in the refrigerator, covered, for at least 12 hours, preferably no more than 18 hours.
• When brining time is up, remove chicken from brine (no need to rinse) and place in a baking dish.
• Bake chicken, covered, in a 375 degree F oven for one hour.
• After one hour, remove cover, sprinkle the juice of 1/2 lemon over chicken breasts; drizzle each chicken breast with just over a tablespoon of honey; gently spoon some pan juices over them, and season to taste with black pepper.
• Return to oven for 20 more minutes, or until breasts are nicely browned a little.