Honey Sriracha Baked Chicken Breasts

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Honey Sriracha Baked Chicken Breasts – Flavor-packed, sweet and spicy oven baked Chicken Breasts slathered with the most delicious Honey Sriracha glaze. The first bite is going to have you hooked with its flavor-loaded, saucy and sticky amazingness.

Honey Sriracha Chicken Breasts


There’s nothing better than a deliciously tender and juicy chicken recipe that’s made with just a handful of ingredients. A dose of Sriracha gives these chicken breasts an extra bump of flavor and creates the most perfect sweet and sticky sauce.

Also, this baked chicken recipe is great for easy meal-prep dinners throughout the week: shred the chicken, store in an airtight container, and use it for salads, sandwiches, or wraps.

Keep in mind, sriracha sauce is a bit spicy, so adjust the amount according to your taste.

But, other than that, this is restaurant quality (take-out) chicken made right in your own kitchen. 

Sriracha Sauce with honey in a mixing bowl.


The honey-sriracha sauce/glaze is quite delicious and very simple to make. 

  • To start, in a small bowl you’ll want to combine honey, sriracha, garlic, white vinegar, soy sauce, and lime juice. Set aside until ready to use.


  • Start with browning the chicken breasts in a skillet for about 2 minutes per side. 
  • Transfer chicken breasts to a lightly greased baking dish.
  • Pour Honey-Sriracha Sauce over the chicken; cover and bake.
  • When chicken is done, grab a few tablespoons of the cooked sauce, mix it with cornstarch, pour it back into the baking dish, and cook for 2 more minutes. 
  • Sprinkle with sesame seeds, green onions, and serve with lime wedges. 

If you don’t have time to brown the chicken, that’s no issue! You can just arrange the chicken breasts in a baking dish, pour over the sriracha sauce, and pop it in the oven.

Honey Sriracha Chicken in baking dish.


You could totally make this with chicken thighs – follow my recipe for Honey Sriracha Chicken Thighs  ⬅️ here.


Cooking time for chicken always depends on the size of the chicken breasts. In this recipe, chicken will bake for 20 minutes, covered, at 375˚F; then you will remove the cover and continue to bake for 15 minutes, or until chicken is done.

Chicken is cooked through when internal temperature reaches 165˚F on an instant read thermometer

Optionally, the last 2 minutes I suggest to remove the chicken from the oven and scoop out a bit of the sauce into a small cup. Mix cornstarch into the sauce to make a slurry. Stir the slurry back into the baking dish; pop back in the oven for 1 to 2 more minutes, or until sauce is thickened.  

Chicken Breasts baked with honey sriracha sauce.


  • Store chicken in an airtight container and keep in the fridge for up to 3-4 days. 




4.75 from 20 votes
Honey Sriracha Chicken in baking dish.

Honey Sriracha Baked Chicken Breasts

6 6 6
WW Freestyle: 3
Prep Time5 mins
Cook Time35 mins
Resting Time5 mins
Total Time40 mins
Flavor-packed, sweet and spicy oven baked Chicken Breasts slathered with the most delicious Honey Sriracha glaze. 
Course: Dinner
Cuisine: American, Asian
Servings: 4 serves
Calories: 211




  • 1 tablespoon vegetable oil
  • 4 (1 pound total) boneless, skinless chicken breasts
  • salt and fresh ground pepper, to taste
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 tablespoon cornstarch


  • chopped fresh cilantro or parsley
  • sesame seeds
  • lime wedges


  • Preheat oven to 375°F.
  • Lightly grease a 9x13 baking dish with cooking spray and set aside.
  • Combine sriracha sauce, honey, soy sauce, vinegar, lime juice, and garlic in a small mixing bowl; whisk until thoroughly incorporated and set aside.
  • Heat vegetable oil in a skillet.
  • Season chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil.
  • Add chicken breasts to the hot skillet and cook for 2 minutes on each side, or until just browned.
  • Transfer chicken breasts to previously prepared baking dish.
  • Pour prepared honey-sriracha sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.
  • Cover with foil and bake for 20 minutes.
  • Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken.
  • Remove chicken from oven and spoon out about 3 tablespoons of the sauce into a small cup. Whisk in the cornstarch; whisk until well combined.
  • Stir the cornstarch slurry back into the baking dish and put chicken back in the oven; cook for 1 to 2 minutes, or until sauce has slightly thickened.
  • Remove from oven and let stand 5 minutes.
  • Spoon sauce over the chicken.
  • Garnish with cilantro and sesame seeds.
  • Serve with lime wedges.


  • Store chicken in an airtight container and keep in the fridge for 3 to 4 days. 
Nutrition Facts
Honey Sriracha Baked Chicken Breasts
Amount Per Serving (5 oz)
Calories 211 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 72mg24%
Sodium 663mg28%
Potassium 450mg13%
Carbohydrates 13g4%
Fiber 0g0%
Sugar 9g10%
Protein 24g48%
Vitamin A 180IU4%
Vitamin C 15.5mg19%
Calcium 13mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: baked chicken breast recipes, chicken breast dinner, chicken dinner ideas, easy chicken breast recipes, honey chicken, hot sauce, sriracha sauce

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34 Responses
  1. Kat

    Really tasty! I was looking for an easy recipe for chicken breasts and this flavor combination sounded perfect. The entire family loved and I’m glad I made enough for leftovers.

  2. Mr. Blonde

    Thermometer probe read 165+ after the initial 20 minutes in the oven so any additional cooking would’ve been overkill. Perhaps it was because I used a ripping hot pan to sear the chicken rather than a medium high. This also meant that I needed to transfer the sauce to a skillet without the chicken to reduce/thicken it up enough.

  3. Alison

    My family loved this!!! My one son found it too spicy but for the rest of us it had a wonderful flavour!! I doubled the sauce so my chicken was nice and moist.

  4. Dena

    My husband really enjoyed this dish. He said it was very flavorful. Surprisingly, he asked me to cut back on the hot sauce. This will be added to the rotation.

    (I didn’t try the dish because I am plant based.).

    Thanks for the great recipe!!

  5. Regan Bailey

    Can I make this chicken drumsticks.. just pour sauce over chicken and bake? And how long do you think? Thank you

    1. Kathy

      Happy Mother’s Day!! Thank you so much for all the fantastic recipes that you share with all of us!! I’ve tried many of your recipes and they’re great!! I’m sure the Sriracha chicken will be another addition to that growing list!! Have a great day!!

    2. Sherilyn

      I’m glad I checked the chicken after 15 min. It was on the verge of drying out! I also added another tablespoon of low-sodium soy sauce to make it a little thinner and not so spicy. I used my Pampered Chef skillet and browned the chicken on the stovetop and then moved the skillet to the oven.

  6. Beth Pierce

    I love the perfect balance of sweet and spicy in this delicious dish! My family wants it for dinner again tonight!

  7. Carole from Carole's Chatter

    Hii Katerina! Delightful chicken dish! Please come over and share this with the Food on Friday crowd over at Carole’s Chatter. Cheers

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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