Honey Glazed Chicken Breasts

Honey Glazed Chicken Breasts

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melinda bell




★★★★★ 2 votes

45 Min
45 Min


  • 1/4 c
    almonds, sliced
  • 1
    medium onion, sliced
  • 1
    stalk celery, sliced
  • 1
    carrot, sliced
  • 1
    parsley sprig chopped
  • 1 small
    bay leaf
  • 1 tsp
  • 1/2 tsp
  • 1 tsp
  • 10.75 oz
    condensed chicken broth
  • 1 c
  • 4
    chicken breasts
  • 1/3 c

How to Make Honey Glazed Chicken Breasts


  1. The day ahead, arrange sliced almonds in a single layer in a shallow baking pan.
  2. Broil 1 minute or until almonds are golden brown.
  3. Watch as almonds burn very quickly.
  4. May have to stir them several times.
  5. Transfer and cover for next day.
  6. In a 6 quart kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water.
  7. Bring mixture to a boil and add the chicken breasts and cover.
  8. Simmer 30 minutes or until chicken is tender.
  9. Remove from heat and place immediately in the refrigerator to chill overnight.
  10. Next day, place chicken mixture over low heat and cook until chicken is heated through, about 10 minutes.
  11. Remove chicken from broth and place skin side up in a large, shallow baking pan.
  12. Spoon 1 cup chicken broth into the pan.
  13. Strain remaining broth; discard vegetables and save broth for use in other recipes for soups or stews.
  14. Using a pastry brush, brush chicken with half of the honey.
  15. Broil, 4 inches from heat source for 2 minutes.
  16. Brush again with honey and broil until chicken is glazed and golden brown.
  17. Bake at 325 degree's
  18. Remove chicken from broiler and arrange the honey-glazed breasts on a heated platter.
  19. Sprinkle with sliced almonds and garnish, if desired, with green grapes and crisp watercress.
  20. Serve immediately.

Printable Recipe Card

About Honey Glazed Chicken Breasts

Course/Dish: Chicken

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