Savor the Sweetness: Easy Honey-Glazed Chicken Recipe for Family Dinners

Easy Honey-Glazed Chicken Recipe

Serves 4

Indulge in the perfect blend of sweet and savory flavors with our irresistible Honey-Glazed Chicken recipe. This delightful dish is a harmonious marriage of tender, juicy chicken and a luscious honey glaze that’s sure to tantalize your taste buds. Whether you’re planning a cozy dinner for two or a family feast, this mouthwatering recipe is guaranteed to become a new favorite at your table.


1/4 cup honey
2 Tbsp Blood Orange fused olive oil
2 tsp curry powder
1 tsp ground cardamom
1/2 tsp ground ginger
4 chicken breasts (bone-in or boneless)
1/2 tsp sea salt


  1. Preheat the oven to 375°F.
  2. To make the glaze, in a small bowl whisk together the honey, olive oil, curry powder, ground cardamom, and ground ginger until you have a smooth paste-like mixture.
  3. Wash the chicken breasts in hot water, remove the skin, and pat dry.
  4. Place the chicken breasts in a small roasting pan. The chicken should be tightly packed with the edges touching and little space left around the outside of the pan.
  5. Drizzle the chicken with the glaze and spread it evenly with the back of a spoon or pastry brush.
  6. Bake for 20 minutes for boneless breasts, 30–35 minutes for bone-in. A meat thermometer is the most reliable way to test if they’re ready, ideally 165°F.
  7. Remove the pan from the oven, spoon the cooking juices over the breasts, and let rest for 3 minutes before serving.
  8. If you’re using bone-in breasts, the bones create added flavor and juices. You can use the juice for a great pan sauce or gravy to drizzle over roasted sweet potatoes or squash to tie dinner all together.

Notes: Although the Blood Orange oil is delicious here, feel free to try this recipe with Lemon or Lime fused olive oil; if those aren’t in the cupboard, Herbes de Provence or just a mild extra virgin olive oil are all really delicious.

Recipe from The Olive Oil and Vinegar Lover’s Cookbook: Revised and Updated Edition © 2019, Emily Lycopolus.