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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
This Sheet-Pan Hot Honey Chicken recipe is everything you crave in a weeknight dinner—it’s easy, flavorful, and totally satisfying. Made with a simple blend of hot sauce and honey, it strikes the perfect balance between sweet and spicy, with just enough heat to keep things interesting while still being kid-approved.
The magic is in the texture: the chicken bakes up crispy and crunchy on the outside while staying tender and juicy on the inside. Plus, if you line your sheet pan with parchment paper before cooking, cleanup is a breeze!
This dish can be enjoyed in so many ways. Serve it on a toasted bun with crunchy slaw for a next-level chicken sandwich, serve it over fluffy rice or pasta for a hearty meal, or slice it up and toss it on a salad for something lighter. However you serve it, sheet-pan hot honey chicken is sure to become a favorite in your dinner rotation.
Need a quick and easy dinner that everyone will love? This Sheet-Pan Hot Honey Chicken recipe comes together in no time.
Start by seasoning your chicken with salt, then coat each piece in flour, dip in beaten eggs, and cover with breadcrumbs. Bake on a parchment-lined sheet pan at 425ºF for 20 to 25 minutes, until the chicken is golden and crispy.
While the chicken bakes, whisk together hot sauce and honey for a simple, sweet-and-spicy glaze. Drizzle the sauce over the warm chicken, sprinkle with fresh parsley, and you're ready to eat! Check out the full recipe details below.
You can store any leftover sheet-pan hot honey chicken in an airtight container in the fridge for up to 3 days. For the crispiest results, reheat in the oven at 350°F for 10 minutes. If you’re in a hurry (quick after-school snack, anyone?), you can microwave it for 1 to 2 minutes instead, but just a heads up, the chicken won’t stay crispy.
The chicken will also keep well in the freezer in a resealable bag or airtight container for up to 6 months. It’s so handy to have on hand in a pinch! To reheat from frozen, take it out of the bag or container and pop it in a 350°F oven for 10 to 15 minutes.
Heat oven to 425°F.
Sprinkle salt over both sides of chicken cutlets.
Place the flour, eggs, and breadcrumbs into 3 separate bowls. Working with one piece of chicken at a time, evenly and fully coat the pieces in the flour, then the eggs, then the breadcrumbs.
Place the chicken in a single layer on a sheet pan lined with parchment paper. Bake 20 to 25 minutes or until the chicken is golden brown, juice of chicken runs clear, and temperature registers 165°F on an instant-read thermometer.
In a small bowl combine the hot sauce and honey. Whisk until smooth. Drizzle the sauce over the chicken.
Garnish the hot honey chicken with parsley and serve warm.
You can buy chicken cutlets in the meat department of most grocery stores. They’re thinner than a typical chicken breast, which is important—if you use full-size chicken breasts for this recipe, the crispy breading will burn before the chicken cooks all the way through.
If you can't find chicken cutlets at the store, you can make your own by slicing whole chicken breasts in half.
Hold the chicken breast flat on the cutting board and use a sharp knife to carefully cut the chicken in half horizontally, making sure both pieces are the same thickness.
Serve with extra sauce on the side for dipping!
