Honey Soy Sriracha Baked Chicken Breasts (5-Ingredient Recipe)
Honey Soy Sriracha Baked Chicken Breasts are juicy, sweet, savory, and lightly spicy. Made with just five ingredients, this simple baked chicken dinner is ready in 25 minutes and can be made fresh or prepped ahead as a freezer meal.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Bake
- Cuisine: Asian
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tablespoons white balsamic vinegar
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 teaspoons sriracha sauce *
* For a less spicy chicken, use half of the sriracha sauce. And for a spicier chicken dish, you can double the sriracha sauce.
Instructions
- Preheat oven to 425°F (230°C).
- In a small bowl, combine balsamic vinegar, soy sauce, honey, and sriracha sauce to make sauce.
- Place chicken on a sheet pan covered with parchment paper. Cover with sauce.
- Bake chicken for 15 to 20 minutes. Cook until an internal temperature of 165°F (74°C).
- Let it rest for 3 to 5 minutes before serving.
Notes
- Honey Soy Sriracha Baked Chicken Breasts can be prepared as a freezer meal. Place the uncooked chicken and sauce in a freezer-safe bag or container. Freeze for 3 to 6 months. Defrost in the fridge overnight before baking.
Nutrition
- Serving Size: 1 piece
- Calories: 314.52kcal
- Sugar: 17.49g
- Sodium: 831.42mg
- Fat: 5.24g
- Saturated Fat: 1.11g
- Unsaturated Fat: 1.37g
- Trans Fat: 0.02g
- Carbohydrates: 18.5g
- Fiber: 0.1g
- Protein: 45.73g 9
- Cholesterol: 145.27mg