Honey Soy Chicken

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    This honey soy chicken is as equally flavorful as its sister, holy yum chicken, but just a different flavor profile! Asian and saucy!

    This honey soy chicken is easy to put together and has a great Asian flavor profile for those nights you feel like giving a little pizazz to your dinner!

    I came up with honey soy chicken because of the overwhelming response to my holy yum chicken.

    Quick and easy chicken dinners that can be made in one casserole dish seems to be the way to your hearts!

    I know it is for me because when you’re tired after a long day, the last thing you want to do is make an elaborate dinner.

    Have no fear that just because this is an easy chicken recipe that it is lacking in flavor.

    It is just the opposite!

    Honey soy chicken has so much flavor!

    The ingredients in honey soy chicken give it a lot of flavor. Here’s the run down of the ingredient list:

    • Honey
    • Soy sauce
    • Sesame oil
    • Garlic
    • Ginger
    This honey soy chicken is easy to put together and has a great Asian flavor profile for those nights you feel like giving a little pizazz to your dinner!

    How do you get it all nicely browned on top?

    I stick the entire casserole dish under the broiler to get the nice golden brown color you see in the photos.

    This step is absolutely optional and you don’t have to. I obviously did it because I think it looks better and I love a crispy caramelized edge on my chicken thighs.

    Can you use chicken breasts?

    You can but I love using dark meat/chicken thighs.

    They are foolproof and don’t dry out like chicken breasts do.

    They also tend to take less time to cook.

    This honey soy chicken is easy to put together and has a great Asian flavor profile for those nights you feel like giving a little pizazz to your dinner!

    Is the sauce supposed to be thick?

    No. I keep getting comments from people saying their sauce is runny.

    It’s supposed to be runny like you can see in the photos.

    There’s nothing in the ingredients that would make the sauce thick.

    I did mention that soy sauce and honey are both sticky ingredients when cooked at high heat but that doesn’t mean the sauce is going to be thick.

    I’m saying that the excess sauce that may be on the sides of your baking dish or foil will be sticky/crusty. Hope that clarifies things!

    This honey soy chicken is easy to put together and has a great Asian flavor profile for those nights you feel like giving a little pizazz to your dinner!

    Can you make this in the slow cooker?

    I mean, I guess you could but it already whips up so fast in the oven that I feel putting it in the slow cooker would be a bit of an overkill.

    Here are some tips to help you make this honey soy chicken recipe a success!

    1. If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely above because I have tested it myself and it works the way it’s written above.
    2. If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.
    3. Yes, it really is cooked at 425 degrees. I’m not going to lie to you. Yes, it’s high but it also works (proof: above pictures!)
    4. If you’re using (thin cut) chicken breasts, reduce cooking time by 10-15 minutes or you’ll end up with dry chicken.

    More chicken recipe ideas:

    Watch me make the honey soy chicken recipe with this video!


    4.71 from 17 votes

    Honey Soy Chicken

    This chicken is so flavorful and will make your house smell oh-so-good!
    Prep Time: 5 mins
    Cook Time: 40 mins
    Total Time: 45 mins
    Course: Dinner
    Cuisine: Asian
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
    Calories: 403kcal
    Author: Julie Chiou
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    • 1 1/2 – 2 pounds boneless skinless chicken thighs (most of the fat cut and discarded)
    • 3 tablespoons vegetable oil
    • 3 tablespoons low sodium soy sauce
    • 1 teaspoon sesame oil
    • 5 tablespoons honey
    • 4 cloves of garlic, minced
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground black pepper


    • Preheat oven to 425 degrees Fahrenheit. Line a 8×8″ oven-proof pan with 2 layers of tin foil. I HIGHLY advise using foil in this dish because soy sauce & honey are STICKY and tend to adhere heavily on glass dishes when cooked at high temperatures. Unless you want to be scrubbing forever, use the foil!
    • In small bowl, whisk together vegetable oil, soy sauce, sesame oil, honey, garlic, ground ginger, and pepper.
    • Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
    • Bake, uncovered, for 40 minutes, checking occasionally to make sure the tops are not browning too quickly. If they are, cover with foil and resume baking until chicken is done.
    • Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
    • Immediately after plating chicken, pour sauce over top of chicken. It’s delicious so you want all the sauce you can get!
    • Serve with white or brown rice and some steamed veggies.


    Source: adapted from She Wears Many Hats
    Nutrition Facts
    Honey Soy Chicken
    Amount Per Serving (1 serving)
    Calories 403 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Carbohydrates 24g8%
    Sugar 22g24%
    Protein 43g86%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.

    Photography by Ari Laing

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    Recipe Rating


  • Rhonda says:

    I just made this tonight and we ALL loved it. My picky husband and children loved every bite and even ate seconds. I am so glad you shared. Thank you so much! By the way, I followed your directions to the “T” and it turned out great!!! Mine even looked like yours. :)

    • Julie says:

      Yay! Great to hear, Rhonda!

  • rachel says:

    Hey Julie!!! I LOVE your blog and all your recipe posts- thank you so much for doing what you are doing! I tried this recipe and fell in love with it. I am going to a “make-a-freezer-dinner” party and I was wondering if you think your recipe would still be good/taste the same if we mixed the sauce and the chicken together and then froze it, defrosted it and then make it according to your directions.

    • Julie says:

      Hi Rachel! I’m so glad you love my blog :) thank you! I don’t see why it would change anything if you froze it prepared and then made it according to my directions. I haven’t tried this but I honestly don’t see a problem. Enjoy!

    • erica says:

      I’ve made this and froze it. Worked Great! Except I put mine in the crock pot. I’ve also made it fresh then cooked in thr oven. Both great.

  • Judy says:

    It won’t get too dry?
    Not rice for me thank you. Mashed potatoes with that lovely sauce. Yum.

    • Julie says:

      It shouldn’t get too dry as this is made with chicken thighs/dark meat as opposed to chicken breasts/white meat.

      • Judy says:

        Thank you.
        I didn’t think of that. SMH

  • Linda McGrath says:

    I made your honey soy chicken recipe tonight and was dissapointed in it.I followed all your directions.The sauce was just ok.It should of been thicker.It wasnt as tastey as I thought it would be.

    • Julie says:

      Hi Linda, sorry to hear; that’s unfortunate you didn’t like it. Mostly everyone else that’s made it has had positive reviews, as you can see in the comments above, and I know of readers who have this on their weekly menu. Everyone’s taste preference is different so I completely understand this not being a favorite dish for you. If you wanted a thicker sauce, you could’ve added some arrowroot powder or cornstarch to thicken it up.

  • Amanda says:

    I had intended on making Holy Yum, but I left my bag with the maple syrup in it at the store…oops. I doubled the recipe with chicken breasts and there is no left overs after 3 hungry boys and a husband devoured it. Might have to back off on my time a little more with the chicken breasts as they were just starting to get dry. Brown rice and broccoli as a side and I had happy campers. My only complaint is that there are no leftovers for my lunch tomorrow.

    • Julie says:

      So glad you enjoyed this! I hope you get a chance to make holy yum soon :)

  • Deb says:

    Love this recipe. And I think I will try it on pork tenderloin. Speaking of pork tenderloin. I wonder if you have any ideas or could help me with a recipe I forgot ! YIKES I know it called for balsamic vinegar, brown sugar and I used mango preserves. (Instead of apricot). But it was missing something, because it was too wet and runny. When I first had the correct recipe, the balsamic, preserves and sugar got real thick and glazey like….but something is missing …there are more than 3 ingredients. HELP.

    • Julie says:

      Hi Deb, I don’t know why that’s happening to you, as that particular recipe is not on my site. Some suggestions: have you tried adding cornstarch or arrowroot powder as a thickening agent? That might work. Or you might want to reduce the sauce for a bit to get it to thicken up after cooking.

      • Deb says:

        Thanks for getting back to me. I don’t remember where I got the recipe lol But, I will take your advice, and try thickening it with cornstarch. Thanks again Happy Cooking !!

  • Matt says:

    Got this recipe yesterday and said it looked so good that I was going to try it right away. Well, I did and the wife and I both just loved it. I did find out one thing and that is, I’m going to double the sauce, it was so good. Thank you very much for the great recipe. OH, and by the way I will also be trying Holy Yum Chicken next.

    • Julie says:

      I’m so glad to hear this, Matt!! Thanks for letting me know! I hope you enjoy the holy yum chicken :)

  • Sara says:

    This chicken is sooooooooo good! I have made it twice in a weeks time! The first time I made it with chicken breast because that’s what I had on hand, it was dry but the flavor was great! So I had to make out again with the chicken thighs! Soooooo good! Thank you!

    • Julie says:

      I’m so happy to hear this, Sara! I’m thrilled you have enjoyed it so much!

  • A Brown says:

    This was SUPER tasty…. It’s my first time making it! I just ate fingers crossed bc idk if my bf will love it as much as I did.

    • Julie says:

      So glad to hear you enjoyed it. If your bf doesn’t like it, more for you :)

  • Nilda says:

    How about chicken drums and wings? Will they dry out cause I want to make it for my co-workers, which there is a lot of, so thighs are not pratictal for me.

    • Julie says:

      Hi Nilda, I’m sure drums and wings would work just fine!

  • Meimei says:

    This was SUPERB! I’m a student living with my brother and we are always cracking our heads for ideas for dinner! I almost gave up on my sudden “baked honey chicken” idea until I came across your blog. The chicken turned out so tender and juicy that both of us had a very satisfying dinner thanks to your recipe! I hope you continue to post easy but delish recipes for college kids like us! :)

    • Julie says:

      So glad you enjoyed this, Meimei! Definitely check out the blog for more recipes like this – there are a ton that’s great for a college student!

  • Farida says:

    Can i use chicken breasts instead of thighs?

    • Chelvis says:

      really would like to use chicken breasts…have you ever tried?

      • Julie says:

        Please read the disclaimer above where it addresses the use of chicken breasts in this dish.

  • Christina says:

    This is the holy grail of recipes- fast, easy, cheap,& DELICIOUS. Top 3 favorite pins of all time! Can’t wait to see what else you have cooking on here. Thank you so much!!

    • Julie says:

      Thanks, Christina! So glad you enjoyed :)

  • Megann says:

    This was absolutely delicious!! Big thanks for sharing this recipe!! <33

    • Julie says:

      I’m glad you enjoyed! :)

  • DJCooks says:

    I love your cooking blog! I just made this and it is DELISH! I am always looking for a new way to cook chicken. I only made one change. I doubled the recipe and baked the chicken in half. I took the second half and added corn starch and cooked on the stove top. This produced a slightly thicker sauce to add over the chicken on the plate. I think I might also try cooking tofu in this sauce as well. Thank you for your wonderful blog. I always look forward to your posts!

    • Julie says:

      So glad you enjoyed this DJ! I’m so happy that you enjoy my blog :)

  • Ellie says:

    So if I wanted to cook this for five people would I just double the proportions and cook it longer?

    • Julie says:

      I would double the proportions but I would still cook it for 40 minutes and check on it at 40 minutes. Doubling the cook time to 80 minutes seems awfully long and I’d hate for you to dry out your chicken! Enjoy!

  • Brenna says:

    Oh. My. Gosh.
    I made this tonight for dinner, and it may just be my new favorite recipe! I did do one thing slightly different (OH NO!), and added an extra tablespoon each of honey and soy sauce, and an extra teaspoon of oil, just because the amount of chicken I had was a little much, but it ended up perfect! I made some fried rice to go with it, and my boyfriend and I were both practically licking our plates clean! Thank you so much!

    • Julie says:

      Sound delicious! Glad you and your boyfriend enjoyed it so much!

  • Katie says:

    Made this tonight with breast meat and a little brown sugar because I didn’t have enough honey. Came out awesome! Just a little dry, next time chicken thighs. Thanks for the recipe!

  • Sarah says:

    I used to make a similar dish. It had pineapple slices that you placed under the chicken and then broiled the chicken/pineapple. The pineapple was a nice complement to the other ingredients. Just thought I’d share. :)

  • Kimberly says:

    I am so excited to try this, your holy yum chicken is amazing. I am going to try it on the stove top since I make the holy yum chicken like that every time. I hope it works ok with breast meat since I dont have any thighs :( . We love everything we have tried from your blog you rock!!

    • Julie says:

      Hope you enjoy this as much as holy yum! I’m sure it’ll turn out ok :)

  • sophie says:

    hey! i made this last night, with skinless chicken breast, bone included. i cooked it for 40 or so minutes at 425, however, although tender, i didn’t see the sauce congeal as much as i expected…it was all just liquid at the bottom of the pan. i did cover my chicken loosely for about 30 minutes of the cooking time. how can i get the sauce sticking to the chicken? appreciate it!

    • Julie says:

      The sauce it actually supposed to be more of a liquid-base sauce, as you can see in the photos. If you want it to stick to the chicken and congeal more, you could add a bit of flour/cornstarch/arrowroot powder to thicken it.

      • Mackenzie says:

        Would you reccomend adding cornstarch during cooking or after?

  • Lisa says:

    in the oven right now, smells divine! Thanks for sharing!

  • Gloria says:

    Just did this for my family, only that I used thighs with the bones, and they were amazed!! The chicken was tender and moist, full of flavor and it’s really easy to make. I will do the other yum version. Seriously, this is an outstanding recipe.

  • Rebecca says:

    Can the sauce be put in a container and refrigerated if I don’t want to use it all at once? This recipe looks delicious but I live on my own and would be cooking for one, so I definitely don’t need to cook 1 1/2 pounds of chicken. However, I’m not very good at cutting down recipes and always seem to get the math wrong. So could I just make the normal sized batch of sauce, use as much as I need and put the rest in the fridge for the next time I want to make it? I’m just asking because I’m not sure if the ingredients in the sauce would separate if it sat in a container for a little bit. Thanks!

    • Julie says:

      Yup, the sauce can be put in a container. You’ll just have to whisk it up when it gets to room temperature to get everything all nice and incorporated again!

  • Sara says:

    I made this last night and it was AMAZING! I accidentally forgot the ginger and pepper but it was still delicious. I can’t wait to make it next time I have friends over. So easy!

    • Julie says:

      So glad you enjoyed this, Sara!

  • kelly says:

    Omg!! It is soooo good. My daughter is two and any meat is a struggle to get her to eat. She LOVED it.. she was eating mine!

  • Rachel Toska says:

    Love that you put the detailed instructions in the recipe..Sounds delish, and I cannot wait to try out! Poo on the Negative-Nellies! You go girl!

    • Julie says:

      Hope you enjoy it!

  • Joe says:

    Oh my, all of your recipes look wonderful and I can’t wait to make all of them.

    • Julie says:

      Thanks Joe! Hope you enjoy them!

  • Amy b says:

    Do you think chicken legs would work?

    • Julie says:

      Probably would!

  • Tara says:

    I made this tonight very yummy…. I did omit the ginger since I don’t like it but I don’t think it would have made a difference. (For me at least) also when she says use two foil sheets use them… I did and it still leaked out somehow and I was scrubbing FOREVER!!! Next time I will layer it different. I did get a little scared as my chicken was talking awhile to brown but in the end it was yummy and delish!!! Can’t wait for the leftovers tomorrow… Thanks for the great recipe!

    • Julie says:

      Glad you enjoyed this!

  • Meghan says:

    This came out great! I followed the recipe as posted and added some fresh scallions when I served it for some brightness. But this is a keeper! My picky son even asked for more :)

  • natlia says:

    I made this today and it was amazing! definitely a keeper! thank you so much for sharing :)

    • Julie says:

      I’m so glad you enjoyed it!

  • Lizzie says:

    Making this for the second time tonight! It’s so easy and affordable for a student budget, thanks so much!

    • Julie says:

      Love that you’re enjoying it so much!

  • Veggie says:

    Just wondering if this recipe would work with vegan chicken legs?

    • Julie says:

      I’ve never used chicken legs in this recipe before – I’d imagine you’d have to cut down the cooking time a bit.

  • Jessica says:

    I only have bone -IN chicken thighs. you think that will be ok?

    • Julie says:

      Yes, it should work just the same.

  • danielle says:

    hi Julie :)
    I’m going to make this next week for my holiday party! Was wondering, I wanted to make this in advance before my friends arrive. Is there anyway that i can maybe re-heat this:? Or perhaps put it back in the oven at 200 before my friends arrive?
    Thank you so much! :)

    • Julie says:

      Hi Danielle, you could make it early and maybe half an hour before they arrive put it in the oven at 200 degrees to warm it up.

  • Danielle says:

    Sounds great! Thank you!

  • Nicole says:

    Hi Julie! Is there a version of this recipe that will work in a crockpot?

    • Julie says:

      Hi Nicole! No, unfortunately, I do not :(

  • Lauren says:

    Have had this recipe several times now. Always DELICIOUS!! Also in the oven right now. Simply amazing Julie! Look forward to trying your other recipes .. :-D

    • Julie says:

      Awesome! Hope you enjoy the other recipes :)

  • Ashlynn says:

    I am looking forward to adding this to the menu this week! I want to add veggies to go with it (broccoli, peppers)should i put it in with the chicken towards the end or just do them separately? I don’t want to mess up this tasty looking dish. Thanks

    • Julie says:

      I would cook the vegetables separately then toss them in the extra sauce that you have after you’ve removed the chicken from the pan.

  • Maggie says:

    This was great and every member of the family ate! A small miracle. However, I wanted to point out something interesting. I had 3 1/2 pounds of chicken so I made 1 1/2 pounds in a metal 8×8 and 2 lbs in a glass 8×8. The smaller portion in the metal pan came out like your picture, the larger portion didn’t have as nice a color, not sure if it was because there was too much chicken in the pan or if it was the type of pan. They both tasted delicious! Thanks!

    • Julie says:

      I think it’s because there was too much chicken in the pan so it was crowded and didn’t get as much color. Glad you enjoyed it either way!

  • Deanna says:

    I made this today for lunch and it was fantastic! Granted, I didn’t have any sesame oil, so I substituted with more vegetable oil. Still it was amazing and I couldn’t believe how easy it was to make! Thanks for sharing it!

  • Abigail says:

    Can this be done in a dutch oven?

    • Julie says:

      I’ve never tried it that way so I can’t give advice on that, sorry! :( it probably would work out, though, honestly.

  • JEAN says:

    Your disclaimers are hilarious and exactly what i would say! I notice that people still posted “changes” thought lol

    I am trying it YOUR WAY this week and cannot wait. It looks absolutely scrumptious!!

  • Hattie Blackmon says:

    This recipe is very delicious. I followed the directions and got fantastic results.

    • Julie says:

      Great to hear!!

  • Julie says:

    Wow! ThIs is soooo Good!
    Thanks for sharing!

  • RobertS says:

    I doubled this for leftovers/lunches — WOW is an understatement! Thank You for sharing this recipe!

  • Audrey says:

    I’ve been making this every other week for like 3 months now for me and my bf. It’s his absolute favorite chicken, and mine too. I use chicken breasts cut into little pieces and I cook it on the stove. Also I use red pepper flakes instead of black pepper. Let it marinate overnight and it’s absolutely delicious!

  • Brandi says:

    Tasty and easy. My picky chicken eater liked this. Win!

  • Taneisha says:

    hi. I want to try this recipe but I plan to use boneless skinless chicken breast and cut them into strips! Will it work the same or is there a way for me to tweak it so it’s just as yummy as yours? Thank you!

    • Julie says:

      It should work the same, but if you cut them into strips, they will take less time to cook so just start with maybe 20 minutes and work up and check on it often to make sure you aren’t cooking it too dry!

  • 5 Hassle-Free Ways to Simplify Mealtime