Honey sriracha baked chicken breast is baked juicy and topped with a sweet and spicy honey sriracha sauce that will tantalize your taste buds. This spicy chicken breast recipe is loaded with flavor and is perfect for meal prep. Honey sriracha chicken can be served with rice and veggies or added to salads and sandwiches.
This incredible sriracha chicken recipe is made with fresh ingredients and has a flavorful sweet and spicy sauce that will have you making this simple recipe over and over again. Fans of sriracha sauce are going to love this delicious chicken breast recipe.
If you love this baked chicken breast try my Baked Salsa Chicken, Pesto Stuffed Chicken or my Lemon Herb Mediterranean Chicken.
Why You’ll Love This Sriracha Chicken Recipe
- It’s so juicy. Baking chicken breasts helps them stay moist and juicy, and the honey sriracha chicken sauce keeps everything moist and tender.
- It’s bursting with flavor. Sriracha adds heat, honey adds sweetness, garlic, ginger and lime juice give it a fresh taste and soy sauce adds that typical Asian umami flavor we all crave.
- It’s easy to make. Brown the chicken, top with the quick homemade honey sriracha sauce, and bake until cooked through. Dinner will be ready in about 45 minutes.
Honey Sriracha Chicken Ingredients
- Chicken: use boneless skinless chicken breasts.
- Seasonings: paprika, salt and ground black pepper are used to season the chicken.
- Olive Oil: for browning the chicken before it is baked.
- Sriracha sauce: this popular hot chili sauce can be found in most grocery stores.
- Soy Sauce: Use low sodium soy sauce if desired or substitute tamari or liquid aminos for a gluten free option.
- Honey: adds sweetness to the sauce. Use raw, local honey when possible.
- Lime Juice: fresh lime juice is preferred over bottled lime juice.
- White Vinegar: or use rice wine vinegar.
- Aromatics: freshly grated ginger and garlic add a warm, traditional Asian flavor to the dish.
- Cornstarch: to thicken the sauce.
- Sesame seeds: to garnish.
- Green Onions: chopped to garnish.
How To Make Honey Sriracha Baked Chicken Breast
- Prepare the equipment. Preheat the oven to 375 degrees F. Grease a baking dish with oil and set aside.
- Season the chicken. Season the chicken breasts with paprika, salt and pepper.
- Brown the chicken. Heat a large skillet with oil on a medium flame, add the chicken breasts and cook for 5-6 minutes and transfer them to a prepared baking dish and set aside.
- Prepare the sauce. In a saucepan, combine sriracha sauce, soy sauce, honey, lime juice, white vinegar, ginger, garlic and cornstarch. Allow the sauce to simmer for 4-5 minutes.
- Combine and bake. Pour the prepared sauce over the chicken breast, making sure the chicken is covered with sauce completely. Cover the dish with foil and bake for 20 minutes and then remove the foil and bake further for 10-15 minutes until the chicken is cooked through.
- Garnish and serve. Once done, allow the chicken to rest for 5-10 minutes. Garnish the chicken with sesame seeds and green onions and serve.
Tips To Make This Spicy Chicken Breast Recipe
- You are just browning the chicken in the skillet. There is no need to cook it through as it will finish cooking in the oven.
- Easily double this recipe and freeze the leftover for later or use them in salads and sandwiches for easy lunches all week.
- Select chicken breasts that are similar in size and pound them to even thickness for even cooking.
- Bring the chicken to room temperature for 20-30 minutes before cooking and it will cook more evenly.
- Preheat the skillet before adding the chicken.
- Check for doneness with a meat thermometer. Cook chicken to 165 degrees F.
- This dish is spicy, but you can minimize the spice a bit by decreasing the sriracha and increasing the honey. It will still be spicy.
- Let the chicken rest before serving.
- Serve this chicken as a meal or slice it to use in sandwiches, salads, wraps, on pizza or in tacos.
Frequently Asked Questions
Yes. This chicken recipe is spicy. You can make it a bit more mild by decreasing the amount of sriracha and increasing the amount of honey, but it will still be quite spicy.
We always have boneless, skinless chicken on hand, so it’s our favorite choice for this recipe. You can make this with any cut of chicken, including chicken tenders, chicken thighs and even drumsticks. You will need to adjust the baking time accordingly to thoroughly cook the chicken.
Store the leftover sriracha chicken recipe in an airtight container in the fridge for up to 3 days. Leftover breasts can be reheated in the oven until warm. Sliced leftovers can be warmed in a skillet, but they are also super tasty served cold.
Yes. Wrap the chicken tightly and store in the freezer for up to 3 months. Defrost overnight in the fridge and reheat in the oven or a skillet.
These spicy baked chicken breasts are so versatile. Serve them with rice or Cauliflower Rice and steamed veggies. Pair the chicken with Easy Homemade Mashed Potatoes or serve it on a sandwich or over a salad.
More Sriracha Recipes
- Air Fryer Bang Bang Shrimp
- Spicy Sriracha Chicken
- Crispy Honey Sriracha Shrimp Stir Fry Recipe
- Sriracha Garlic Shrimp Sheet Pan
- Chinese Szechuan Chili Chicken
I hope you enjoy all the recipes I share with you, including this delicious Baked Eggplant Parmesan Lasagna recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Honey Sriracha Baked Chicken Breasts
Ingredients
- 4 boneless skinless chicken breasts
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- ¼ cup sriracha sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 tablespoon white vinegar
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 teaspoon cornstarch
- 1 teaspoon sesame seeds to garnish
- Fresh green onions chopped to garnish
Instructions
- Preheat the oven to 375 degrees F. Grease a baking dish with oil and set aside.
- Season the chicken breasts with paprika, salt and pepper.
- Heat a large skillet with oil on a medium flame, add the chicken breasts and cook for 5-6 minutes and transfer them to a prepared baking dish and set aside.
- In a saucepan combine sriracha sauce, soy sauce, honey, lime juice, white vinegar, ginger, garlic and cornstarch. Allow the sauce to simmer for 4-5 minutes.
- Pour the prepared sauce over the chicken breast making sure the chicken is covered with sauce completely.
- Cover the dish with foil and bake for 20 minutes and then remove the foil and bake further for 10-15 minutes until the chicken is cooked through.
- Once done, allow the chicken to rest for 5-10 minutes. Garnish the chicken with sesame seeds and green onions and serve.
Notes
- You are just browning the chicken in the skillet. There is no need to cook it through as it will finish cooking in the oven.
- Easily double this recipe and freeze the leftover for later or use them in salads and sandwiches for easy lunches all week.
- Select chicken breasts that are similar in size and pound them to even thickness for even cooking.
- Bring the chicken to room temperature for 20-30 minutes before cooking and it will cook more evenly.
- Preheat the skillet before adding the chicken.
- Check for doneness with a meat thermometer. Cook chicken to 165 degrees F.
- This dish is spicy, but you can minimize the spice a bit by decreasing the sriracha and increasing the honey. It will still be spicy.
- Let the chicken rest before serving.
- Serve this chicken as a meal or slice it to use in sandwiches, salads, wraps, on pizza or in tacos.
I used chicken thighs and it came out fabulous! We loved the heat and the sweetness. Definitely a keeper and easy too.