Sheet-Pan Hot Honey Chicken
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.
How to Make Sheet-Pan Hot Honey Chicken
Need a quick and easy dinner that everyone will love? This Sheet-Pan Hot Honey Chicken recipe comes together in no time.
1. Prep and Bake the Chicken
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.
2. Make the Glaze
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.
Storing and Reheating Sheet-Pan Hot Honey Chicken
Refrigerator
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.
Freezer
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.
Frequently Asked Questions
TIP FROM THEDoughboy
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Serve with extra sauce on the side for dipping!
Sheet-Pan Hot Honey Chicken
- Prep Time 10 min
- Total 35 min
- Ingredients 8
- Servings 6
Ingredients
- 6 thin-cut chicken cutlets (about 4 oz each)
- 2 teaspoons kosher salt
- 1/2 cup all-purpose flour
- 3 large eggs, whisked together
- 1/2 cup Progresso™ Plain Bread Crumbs
- 1/4 cup red pepper hot sauce
- 1/4 cup honey
- Chopped fresh parsley, for garnish
Instructions
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Step1
Heat oven to 425°F.
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Step2
Sprinkle salt over both sides of chicken cutlets.
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Step3
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.
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Step4
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.
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Step5
In a small bowl combine the hot sauce and honey. Whisk until smooth. Drizzle the sauce over the chicken.
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Step6
Garnish the hot honey chicken with parsley and serve warm.
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Nutrition
Tips from the
Pillsbury Kitchens
