Honey Baked Chicken Recipe

I was relieved to find great reviews for this recipe before trying it myself. Taking inspiration from various suggestions, I made a few tweaks: I greased the baking dish, replaced half of the butter with EVOO, upped the honey to 3 tablespoons, and added 1/2 teaspoon each of ginger and garlic powder to the sauce mixture. Cooking time was longer for my larger chicken pieces, about an hour. Once done, I set the chicken aside to rest and transferred the sauce and drippings to a saucepan using a rubber scraper. I mixed 1 teaspoon of corn starch with 3 ounces of cold white wine, then added it to the sauce and drippings, heating until the sauce thickened. The final dish was served with a delightful thickened sauce, along with buttered carrots and Jasmine white rice on the side. Absolutely delicious!

What a fantastic and simple recipe! I took the advice of another reviewer and prepared this dish on the stove. I mixed all the ingredients as directed and added a touch of cayenne pepper for a bit of heat. I cooked four chicken breasts in a 12" fry pan, making sure not to overcrowd them, and poured the mixture over the top. After covering the pan, I cooked the chicken on medium heat for 30 minutes, flipping them every 5 minutes. I then removed the lid and cooked for an additional 5 minutes. After taking out the chicken to keep warm, I added a bag of frozen broccoli to the sauce in the pan (without thawing). I simmered the sauce, covered, for 4 minutes on high heat, then uncovered and cooked for another 3 minutes. To serve, I plated the chicken, topped it with the broccoli using a slotted spoon, and drizzled some remaining sauce over the dish. I only wish I had made some rice to go with it! My husband couldn't stop complimenting how delicious it was. Highly recommended!

This recipe is absolutely delightful! I followed all the steps as per the recipe, except I chose to cook it on the stove instead of in the oven. I used thin chicken cuts and was worried about them drying out in the oven, so cooking it on the stove helped reduce the cooking time as well. I placed the chicken in a covered frying pan and cooked it over medium heat for around 10-15 minutes, flipping them every 5 minutes. I then lowered the heat, uncovered the pan, and let it cook for an additional 5 minutes to thicken the sauce. The real star of this dish is the sauce! Paired with some rice-a-roni, everyone ended up drizzling the sauce over the rice. It was the best rice-a-roni we've ever had! I also served it with creamed spinach, using Emeril's creamed spinach recipe from the Food Network, which complemented the dish perfectly. The flavors of the chicken and the nutmeg in the spinach worked incredibly well together. There were no leftovers at all, and everyone thoroughly enjoyed this meal.