Candied Chicken Breasts
Elevate your weeknight dinner routine with these irresistibly sweet and savory Candied Chicken Breasts! Featuring tender, oven-baked chicken coated in a glossy glaze made from honey, soy sauce, butter, and brown sugar, this recipe strikes the perfect balance of flavors. A touch of apple cider vinegar adds a tangy twist, while a cornstarch slurry ensures the sauce thickens to perfection. With just 15 minutes of prep time and simple pantry ingredients, this dish is as easy as it is indulgent. Garnish with sesame seeds and fresh parsley for a restaurant-worthy presentation, and pair with fluffy rice or steamed vegetables for a complete meal. Perfect for busy weeknights or casual entertaining, this recipe is bound to be a family favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 cup honey
- 0.25 cup soy sauce (low-sodium recommended)
- 1 tablespoon apple cider vinegar
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar (light or dark)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds (optional, for garnish)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a baking dish lightly with cooking spray or a small amount of oil.
Season the chicken breasts on both sides with salt, black pepper, and garlic powder. Set aside.
In a medium saucepan over medium heat, combine the honey, soy sauce, apple cider vinegar, butter, and brown sugar. Stir regularly until the mixture comes to a gentle simmer and the ingredients are fully combined.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk the slurry into the saucepan to thicken the glaze. Let it cook for an additional 1-2 minutes, then remove from heat.
Place the seasoned chicken breasts in the prepared baking dish, ensuring they don’t overlap. Pour the glaze evenly over the chicken.
Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the glaze from the dish every 10 minutes for extra flavor.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes. If desired, sprinkle sesame seeds and chopped parsley over the top as garnish.
Serve the candied chicken breasts with your choice of sides, such as steamed vegetables or rice. Enjoy!
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 4867 mg | 212% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 123.1 g | ||
| Protein | 222.5 g | 445% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 232 mg | 18% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2158 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
