Delicious Honey Butter Glazed Cornbread Chicken Bake

Are you looking for a comforting meal that brings the whole family together? This Honey Butter Glazed Cornbread Chicken Bake is just the recipe you need. It’s a delightful combination of juicy chicken breasts, a moist cornbread topping, and a sweet honey butter glaze that will have everyone asking for seconds. Whether it’s a weeknight dinner or a special occasion, this dish is sure to impress!

Why You’ll Love This Recipe

This recipe is a perfect blend of flavors and textures. The crispy edges of the cornbread and the tenderness of the chicken create a satisfying bite every time. Plus, it’s incredibly easy to prepare, making it a go-to for busy cooks. The honey butter glaze adds a sweet touch that elevates the entire dish, making it feel special without requiring hours of effort.

Ingredients

Here’s what you’ll need to bring this tasty dish to life:

• 4 boneless, skinless chicken breasts (about 1½ lbs)
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 3 tablespoons honey
• 1 tablespoon Dijon mustard
• ½ teaspoon smoked paprika (plus extra for glaze)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons fresh thyme leaves (optional)
• 2 tablespoons olive oil (for searing)

Instructions

Follow these simple steps to create your Honey Butter Glazed Cornbread Chicken Bake:

1. Pat the chicken breasts dry with paper towels. Season both sides with 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika. Let the chicken rest at room temperature for about 10 minutes.
2. Heat an oven-safe skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil shimmers, add the chicken breasts. Sear without moving for 4 minutes, then flip and sear the other side for 3 minutes until a golden crust forms. Remove the chicken and set aside.
3. In a medium bowl, whisk together 1 cup cornmeal, ½ cup flour, and a pinch of salt.
4. In another bowl, beat 2 eggs with 1 cup buttermilk. Pour the wet mixture into the dry ingredients and stir just until combined; a few lumps are fine.
5. In a small saucepan, combine ¼ cup melted butter, 3 tablespoons honey, 1 tablespoon Dijon mustard, and the remaining ½ teaspoon smoked paprika. Warm over low heat, stirring until smooth and glossy.
6. Spread the cornbread batter in the skillet, forming a ½-inch thick layer. Nestle the seared chicken breasts on top, spacing them evenly. Pour the honey butter glaze over the chicken and batter, allowing it to seep into the edges.
7. Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake for 20-25 minutes, or until the cornbread topping is golden and a toothpick inserted into the center comes out clean. Ensure the chicken reaches an internal temperature of 165°F (74°C).
8. Remove the skillet from the oven and let the bake rest for 5 minutes. Sprinkle with 2 teaspoons fresh thyme leaves if using, then slice and serve.

Tips & Variations

• Make it Spicy: Add a pinch of cayenne pepper to the cornbread batter for a spicy kick!
• Cheesy Delight: Stir in 1 cup of shredded cheddar cheese to the cornbread mixture for a cheesy flavor.
• Vegetable Boost: Add chopped bell peppers or corn to the cornbread batter for added texture and flavor.
• Meal Prep: This dish is perfect for meal prep! You can make it ahead of time and reheat for quick lunches or dinners.

Serving Suggestions

This Honey Butter Glazed Cornbread Chicken Bake pairs wonderfully with:

• A crisp green salad with a light vinaigrette
• Steamed vegetables like broccoli or green beans
• Mashed potatoes or sweet potato fries for a hearty side

Conclusion

Making this Honey Butter Glazed Cornbread Chicken Bake is sure to become a beloved tradition in your home. The combination of sweet and savory flavors creates a dish that is not only satisfying but also comforting. Try it for your next family gathering or weeknight dinner and watch it disappear!

FAQ

Can I use frozen chicken breasts?

Yes, but make sure to thaw them completely before cooking to ensure even cooking.

What can I substitute for buttermilk?

You can use regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes to sour before using.

Can I make this recipe in advance?

Absolutely! You can prepare the cornbread batter and sear the chicken ahead of time. Just assemble and bake when ready to serve.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Honey Butter Glazed Cornbread Chicken Bake Recipe

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

620

kcal

Discover how to make a delicious Honey Butter Glazed Cornbread Chicken Bake that’s easy and perfect for family dinners.

Ingredients

• 4 boneless, skinless chicken breasts (about 1½ lbs)4 boneless, skinless chicken breasts (about 1½ lbs)

• 1 cup cornmeal1 cup cornmeal

• ½ cup all-purpose flour½ cup all-purpose flour

• 1 cup buttermilk1 cup buttermilk

• 2 large eggs2 large eggs

• ¼ cup unsalted butter, melted¼ cup unsalted butter, melted

• 3 tablespoons honey3 tablespoons honey

• 1 tablespoon Dijon mustard1 tablespoon Dijon mustard

• ½ teaspoon smoked paprika½ teaspoon smoked paprika

• 1 teaspoon kosher salt1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper½ teaspoon freshly ground black pepper

• 2 teaspoons fresh thyme leaves (optional)2 teaspoons fresh thyme leaves (optional)

• 2 tablespoons olive oil (for searing)2 tablespoons olive oil (for searing)

Directions

• Pat the chicken breasts dry and season.
• Heat skillet and sear chicken.
• Mix dry ingredients in one bowl.
• Beat eggs and buttermilk in another bowl.
• Combine wet and dry ingredients.
• Prepare the honey butter glaze.
• Spread batter and nestle chicken in skillet.
• Bake and serve.