Oven Baked Honey Chicken

honey chicken

Honey Chicken is a family favorite.  

This recipe for honey chicken was often the menu choice when our children were younger. When our kids were in elementary and middle school, we hosted their teachers yearly. Honey chicken was often chosen by the child who was honoring his/her teacher that evening with a home-cooked meal.

I grew up with this recipe, and it comes from Cooking with Cherry Glade, a cookbook from a Mennonite church in my home community. You need chicken and seasoned flour; the honey sauce includes honey, lemon juice, and butter.

Planning Ahead Saves Time

I often have a zip-lock bag in my freezer of the flour mixture; it’s easier than mixing it up each time I’m going to make the chicken. I always remove the skin from the chicken.  The recipe calls for a whole chicken, but I have used chicken breasts, thighs, leg quarters, drumsticks, or any combination of chicken.

Sometimes I skip the flour and just put the sauce on the chicken for the entire baking time. It really is better if you dredge the chicken in the flour mixture, but if you’re counting calories, you can skip it. Another way I’ve fixed this is a two-stage process.

I bake it the first 45 minutes. Then I place the honey sauce on top, refrigerate it, and finish baking it the following day. So there you have it. So many choices and ways to do this. No matter what pieces of chicken you choose, this recipe is bound to be a hit for you and your family!

Oven Baked Honey Chicken
Recipe type: main chicken dish
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 2-3 lb. chicken, cut up
  • 1 cup flour
  • 2 tsp salt
  • ¼ tsp. pepper
  • 2 tsp. paprika
  • ¼ lb. butter (I use less)
  • Sauce: ¼ cup EACH of melted butter, lemon juice, and honey
  1. Mix flour and spices together. Dip chicken into this mixture
  2. Turn oven to 400 and put your baking pan with butter into the oven to melt the butter as the oven heats.
  3. Place pieces of chicken in pan, turning to coat.
  4. Bake uncovered, skin side down for 45 minutes.
  5. Turn chicken.
  6. Mix sauce ingredients together and pour it over the chicken.
  7. Bake 45 minutes longer.

pinterest honey chicken

Chicken Spaghetti Noodle with Cream Sauce

chicken spaghettiAdding Variety

After having fresh garden tomatoes every day this week, skillet lasagna and pizza the last week, and Sloppy Joes another day, I was ready for something without hamburger or tomatoes. So I improvised from a recipe and came up with this one. ‘Only problem is, I’m not sure what to call it because the original recipe is called Chicken Spaghetti, and this has no tomatoes. Should we call it Chicken Pimento Noodle or Chicken Noodle Pimento?

Plenty of Vegetables

Choose how much you want to add of the following: celery, onions, bell pepper, mushrooms, and pimentos.

Start by sauteeing the celery, onions, and bell pepper. If you’re using raw mushrooms, saute those as well. You can add canned mushrooms to the pimentos and noodles.

chicken spaghetti

While your vegetables are sauteeing, cook the spaghetti noodles and then drain.

Go ahead and turn on the third burner, or wait until you’re done with one of the above and then make your sauce. Melt some butter, add some cream or milk and let it simmer until it thickens slightly, then add some cream cheese to the mixture.

Add Some Chicken

Add chicken, then combine all the ingredients and heat in the skillet until warm completely through, OR put it into a casserole dish and serve it from there.

chicken spaghetti

Chicken Spaghetti Noodle with Cream Sauce
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
A chicken dish with spaghetti noodles and a cream sauce. Easy on the stomach and a nice variety from the usual spaghetti.
  • 8 Tbsp. butter - divided in half
  • 3 cups chopped celery
  • 1 cup chopped bell peppers
  • 1 cup chopped onion
  • 1 cup mushrooms
  • 1 small jar pimentos
  • 12 oz. Spaghetti noodles
  • 2 cups cooked chicken
  • 4 oz. Cream Cheese
  • ¼ cup Parmesan cheese
  • ¼-1/2 cup milk
  1. Melt 4 oz. butter, then saute celery, peppers, and onions until tender.
  2. Cook spaghetti noodles until done
  3. Melt 4 oz butter in pan, then add cream cheese until melted
  4. Simmer until it begins to thicken, then add milk
  5. Mix in parmesan cheese
  6. Mix vegetables with noodles, chicken, pimentos, mushrooms, and season with salt and pepper
  7. Add sauce and simmer until warm clear through
  8. Place in casserole dish and keep warm or heat slightly in the microwave OR serve from stovetop pan

chicken spaghetti

Chicken Bites

chicken bites

Chicken Bites. You make them as large or as small as you’d like.

Looking for an easy, do-ahead chicken recipe for a crowd?  Here is one you will want to try. I got it from my sister Alice, who served it at our family reunion this summer. I saw those trays of chicken in the refrigerator Friday and we got to indulge on Saturday evening. This recipe for chicken bites is easy to make ahead of time or the day you plan to serve it.

chicken bites

Melt butter and mix dry ingredients separately. Dip your pieces in the butter and then in the crumbs. You can use drumsticks, leg quarters, or breasts. Be sure to cover your trays with tin foil – it helps with clean-up.

Bake it uncovered for 20-25 minutes in a 400-degree oven.

chicken bites

Chicken Bites
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
An easy oven-bake chicken dish that can be done a day or two ahead of time. Basil, parmesan cheese, and Ritz crackers help give it a distinct flavor
  • 4 chicken breasts (or other pieces)
  • ½ cup parmesan cheese
  • ½ tsp. seasoned salt
  • 1 cup crushed Ritz crackers
  • 1 tsp. basil leaves
  • ¼ tsp. pepper
  • ½ cup butter, melted
  1. Place aluminum foil on baking sheet.
  2. Cut chicken into pieces if desired
  3. Combine next five ingredients
  4. Dip chicken in melted butter, then in crumbs
  5. Bake uncovered for 20-25 minutes (at 400-degrees) or until done on the inside.


pinterest chicken bites


Four Cheese Chicken Fettuccine

 chicken fettucineThis recipe for chicken fettuccine is a family favorite.

I came across it a few years ago when I was to bring a chicken dish to a Slabach family reunion.   Several of us were assigned this responsibility, and it didn’t matter what we brought as long as it was a 9 x 12 pan of a chicken dish. When there are nearly fifty folks to feed, there’s a pretty sure guarantee the variety will please everyone’s palate without trouble.  I assumed that others would bring chicken rice dishes or tetrazzini, and my husband told me to find something different than all the usual chicken dishes.  So I did.
I found this chicken fettuccine recipe in a Taste of Home cookbook.  [Find more great recipes at www.tasteofhome.com].  In addition to fettuccini noodles and chicken, you’ll need four different kinds of cheese for this recipe:  Swiss, parmesan, mozzarella, and cream cheese.
chicken fettuccine 2
This one became a keeper.  Put this dish with a fresh garden salad and some French bread or garlic bread, and you’ve got a meal. Both children and adults claim this dish as a favorite, and nobody in my house complains if we’re having leftovers when chicken fettuccine is on the table.
I usually double (or triple or quadruple) this recipe and put one or two pans in the freezer for later use. If I’m a little short on any of the cheeses or cream, I don’t worry about it since I’m doubling the recipe. Throw in a little extra milk or some other cheese if you’d like. Once when I quadrupled the recipe, I used 24 oz. of cream cheese instead of 32 oz. Occasionally if I don’t have Swiss cheese, I’ve used Munster instead. I use my home-canned chicken for this, but sometimes I’ve used leftover grilled chicken or leftover chicken from another dish as well. (The link for home-canned chicken takes you to home-canned beef, but the directions are there for the chicken as well.)

Four Cheese Chicken Fettuccine
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
This recipe is a keeper. Make 2 pans and put one in the freezer. Guaranteed to be a crowd pleaser!
  • 8 oz. fettuccine
  • 1 can cream of mushroom soup
  • 8 oz. cream cheese, cubed
  • 4.5 oz. mushrooms - drained
  • ½ cup butter
  • 1 cup heavy whipping cream
  • ¼ tsp. garlic powder
  • ¾ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded Swiss cheese
  • 2½ cups cubed cooked chicken
  • ⅓ cup seasoned bread crumbs
  • 2 Tbsp. melted butter
  • 1-2 Tbsp. grated Parmesan cheese
  1. Cook fettuccine according to directions, then drain.
  2. In a large kettle, combine soup, cream cheese, mushrooms, cream, butter and garlic powder.
  3. Add the cheeses, then cook and stir until melted
  4. Add the chicken
  5. Heat through
  6. Combine noodles and sauce
  7. Put into a 2½ quart baking dish (I use a 9 x 12 casserole)
  8. Combine topping ingredients and sprinkle over the casserole
  9. Bake, covered for 25 min. at 350.
  10. Uncover and bake 5-10 minutes or until crumb topping is browned.

Pinterest Four Cheese Chicken Fetuccine