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Ginger Me up Chicken! Low Fat Honey & Ginger Chicken Breasts


  • 4large boneless skinless chicken breasts
  • 2tablespoons honey
  • 1 -2tablespoon Dijon mustard
  • 4tablespoons water
  • 2 -3teaspoons ground ginger or 1 tablespoon freshly ground gingerroot
  • 2 -4garlic cloves, peeled & crushed
  • salt, to taste
  • fresh ground black pepper, to taste
  • 1⁄2-1teaspoon cayenne pepper (optional)


  • Preheat the oven to 180C or 350°F.
  • Select a sturdy oven dish – preferably non-stick.
  • Place the chicken breasts into the baking dish.
  • Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
  • Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
  • Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
  • Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
  • Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
  • To pan fry, heat up a frying pan and add the chicken breasts – dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
  • Serve as before.


  • Mama Sass

    I really loved this chicken, and my 17 month old liked it too. I did it in the pan to get it done faster, and it turned out well. I didn’t add the cayenne because of my little boy, but next time i will pull his out and then add it. I think the heat would be really good with the sweetness. I added a dash of lemon juice to make it a bit more acidic, and all the flavors really worked together. This will be a new regular on our rotating dinner menu.

  • josu114

    This was just too dry. I even checked it 10 minutes early because of other reviews. I love ginger but the taste was all wrong. Don't think I could even fix it by changing amount of time or spices. Just not good.

  • rpgaymer

    Great recipe! As soon as you mix up the sauce, the smell is going to intoxicate you. SO fragrant. However, I ended up using ground ginger instead of fresh, and you can really taste the difference; the ground ginger makes the dish more bitter than it should be. I’d urge people to use fresh grated ginger whenever possible.

  • Hovin4

    My family love this recipe and request it in the summer. Not wanting to fire the oven up in the summer I created a grilling alternative. I make the sauce put the chicken and the sauce together in a plastic zip lock bag, then I fire up the grill. When the coals are ready I shake off as much of the sauce as I can and give the breasts nice seared grill marks. Then place the breasts in a cast iron skillet, salt and pepper them and dump the remaining sauce from the bag on top. Snuff out the coals and put the skillet on the grill grate to finish cooking the chicken, turning a few times. Excellent, tender with a nice smoke flavor. Great with veggie kaboobs put on the grill with the chicken! Finish the meal with a nice pasta or fruit salad! Thanks for a great recipe 🙂

  • “mom of girls”

    I think this would have tasted better had I either grilled, broiled, or pan fried the chicken. I baked it and didn’t care for the texture or taste. Sorry, I hate to leave a bad review and obviously so many others enjoyed it but it just didn’t work for me =(

  • debberd2

    This was an excellent dish! Easy, easy, easy! I used 2 medium sized chicken breasts and put them in a Pyrex baking dish for 30 minutes. I doubled everything except for the ginger. Thank you for a great, easy and delicious recipe! UPDATE: Made these yet again, and it’s now a meal that we eat often. Healthy, light and delicious! I did not brown the chicken, just put it in the oven for 30 minutes, which is perfect. I did sprinkle some panko crumbs on the chicken before putting in the oven, just to give it a little crunch. I recommend putting the water at the bottom of the dish instead of mixing with the ingredients.

  • fun-in-the-kitchen

    A wonderful chicken dish. I did use 4 cloves of garlic and found that to be a nice flavor. Thanks for a great recipe.

  • pammyowl

    The ginger flavor was perfect, we loved this recipe! I decided to experiment and baked one and pan fried one. I much preferred the pan fried one, it had caramelization and just plain looked better, the oven baked one was pale and unappetizing looking, although it was very good. Thanks for sharing!

  • nkfowler

    I really did not care for this at all i used real ginger and that is all i could taste and the sauce was like water.

  • alligirl

    This was a delicious chicken dish; the smell wafting through the house was incredible! I sauteed my chicken in the pan, adding the sauce and simmering for 30 minutes. So flavorful, for so few ingredients! This packs a wallop for your tastebuds! Thanks so much for sharing, French Tart! Made for Fall PAC ’09.