Honey-Baked Chicken

I was first introduced to this from a friend who brought our family a meal after our second baby was born.  Now it’s been one of our kids’ favorites since they began eating meat.  They call it “Honey Soft Chicken”.  It’s adapted from the “More With Less Cookbook”, but I always double the sauce so there is plenty for the rice–below the measurements are already doubled.  I like this recipe because it takes so little time to make and I can use whatever chicken pieces I have in my freezer.  My oldest son just requested this the other night for his 5 1/2 birthday dinner celebration.


3 lbs. chicken pieces, boneless or with bones
2/3 cup butter, melted
2/3 cup honey
1/4 cup prepared mustard
2 tsp. salt
2 tsp. curry powder

Combine all sauce ingredients and pour over chicken in a 9 x 13 baking pan.  Bake uncovered at 350 degrees for 1 hour, basting every 15 minutes until chicken is tender.  (Note: cooking time is reduced for boneless chicken breast–more like 30-40 minutes).  Serve the chicken with lots of sauce over freshly cooked brown rice.

Lindsey’s dairy-free variation: (and lower fat)–used chicken broth instead of butter. 


About Sarah Lundgren

child of God. married to my best friend. mommy of 4 treasures. at home with my babies.

2 responses »

  1. My mouth is watering just thinking about this one – one of our family's favorites too! A little tip I discovered not long ago: to try it dairy-free (and lower fat) I used chicken broth instead of butter.

  2. Sounds great! And thanks for the dairy-free tip. As I was reading through the recipe, I was already thinking about what I could substitute instead of butter. Thanks for solving that for me ;-).


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