With Rosh Hashanah, or the Jewish New Year around the bend, honey is all the rage! This hot honey chicken recipe is perfect for when you want a twist on the tradition, and a small break from all the sweet.

Hot Honey Chicken Tips, Storage, and Variations

How to serve it

You can totally control the heat of this, since the hot honey is actually added after cooking and before serving. That means that you can omit it for family members who are a bit more finicky with their spice.

Serve this with any Shabbat meal – whether it’s Friday night dinner, or Shabbat lunch. You can serve it during the week with pasta salad or rice and of course, your favorite air fried veggies.

Can you do this only in the oven or on the stove?

This hot honey chicken recipe calls for searing the chicken and then baking it. You can do it completely on the stovetop if you prefer, or bake it “high and fast”. When baking chicken breast in the oven, unless you brown it first, you need to go high and fast to retain the moisture.

I usually do it at 425 for about 20 minutes (checking of course for readiness before taking it out.)

How to store the hot honey chicken – and can it be frozen?

While this hot honey chicken is really best served fresh and hot, you can reheat it – just don’t overheat it or leave it on for too long, or it’ll dry out. You can freeze it but it won’t be nearly as moist. I always try to avoid freezing cooked chicken, and if I must, I use it in salads or sandwiches when defrosted.

You can also serve it cold or at room temperature as a “cold cut” type of meat but it won’t be quite the same!

Whether you’re making your hot honey chicken for Rosh Hashanah or for everyday eating, it’ll be an instant family favorite!

If you’re looking for more ideas for Rosh Hashanah, try these honey roasted chickpeas too! Then give this roasted beet salad with pomegranate arils a try and try making pomegranate lemonade too!

Hot Honey Chicken Breast Recipe

Ingredients

• 2 Tablespoons Olive Oil, or more as needed
• 2 Chicken Breasts, approximately 1.5lb
• 2 Tablespoons Hot BBQ Seasoning or Chili Seasoning
• Salt and Pepper
• 1/4 cup Flour
• 2 Tablespoons Hot Honey, or more as needed

Note: if you don’t have hot honey, you can infuse regular honey with a diced jalapeno or 1/2 teaspoon hot sauce of choice.

Equipment

• Recommended: a cast iron skillet (or a sheet pan if only baking)
• Instant read meat thermometer
• Flat and wide bowl

Process

Preheat oven to 450F.

Place a skillet over medium heat.

Cut your chicken breasts through the middle to create 4 thinner chicken filets. Season each chicken filet with 1/2 teaspoon bbq seasoning, salt and pepper. Set aside.

In a shallow dish, combine flour with remaining bbq seasoning.

Dredge the chicken filets in the seasoned flour mixture until completely coated.

Place the oil in the preheated skillet and once oil is hot, add the chicken filets.

Place skillet in the oven to finish cooking, about 8-10 minutes until an inserted meat thermometer reads 165F.

Immediately after the chicken is removed from the oven, drizzle with the hot honey. Makes 4 servings.

Yield: 4 cutlets

Hot Honey Oven Baked Chicken Cutlets

Prep Time: 6 minutes

Cook Time: 12 minutes

Total Time: 18 minutes

With Rosh Hashanah, or the Jewish New Year around the bend, honey is all the rage! This hot honey chicken recipe is perfect for when you want a twist on the tradition, and a small break from all the sweet.

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Ingredients

• 2 Tablespoons Olive Oil, or more as needed
• 2 Chicken Breasts, approximately 1.5lb
• 2 Tablespoons Hot BBQ Seasoning or Chili Seasoning
• Salt and Pepper
• 1/4 cup Flour
• 2 Tablespoons Hot Honey, or more as needed.

Instructions

1. Preheat oven to 450F.
2. Place a skillet over medium heat.
3. Cut your chicken breasts through the middle to create 4 thinner chicken filets. Season each chicken filet with 1/2 teaspoon BBQ seasoning, salt and pepper. Set aside.
4. In a shallow dish, combine flour with remaining BBQ seasoning.
5. Dredge the chicken filets in the seasoned flour mixture until completely coated.
6. Place the oil in the preheated skillet and once oil is hot, add the chicken filets. Brown for about a minute on each side.
7. Place skillet in the oven to finish cooking, about 8-10 minutes until an inserted meat thermometer reads 165F.
8. Immediately after the chicken is removed from the oven, drizzle with the hot honey. Makes 4 servings.

Notes

• While this hot honey chicken is really best served fresh and hot, you can reheat it - just don't overheat it or leave it on for too long, or it'll dry out. You can freeze it but it won't be nearly as moist. I always try to avoid freezing cooked chicken, and if I must, I use it in salads or sandwiches when defrosted.
• Serve this with any Shabbat meal - whether it's Friday night dinner, or Shabbat lunch. You can serve it during the week with pasta salad or rice and of course, your favorite air fried veggies.
• This hot honey chicken recipe calls for searing the chicken and then baking it. You can do it completely on the stovetop if you prefer, or bake it "high and fast".

Did you make this recipe?

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