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Honey herbed rose petal jelly chicken recipe with herbs and honey glaze

Honey Herbed Rose Petal Oven Chicken Breast Recipe

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Bone-in chicken breasts baked with homemade rose petal jelly, honey, cinnamon and herbs, then browned in butter and simmered in the flavorful pan juices.

  • Total Time: 1 hour
  • Yield: 2 servings 1x

Ingredients

Units Scale
  • 2 thawed bone-in chicken breasts
  • 1/2 pint rose petal jelly
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1/4 cup real butter
  • 3 teaspoons cinnamon extract (made just like the vanilla extract except I used cinnamon sticks)
  • 1 Tablespoon garlic powder
  • 1/2 Tablespoon herbes de Provence
  • 1 teaspoon fresh ground black pepper
  • Flour

Instructions

  1. Place the chicken breasts in an oven-safe pan. Drizzle the olive oil, honey and cinnamon extract over the top of the chicken, then spoon the rose petal jelly over the top of the chicken. 
  2. Sprinkle the spices evenly on top of the chicken and place - uncovered - in a 350 degree F oven. Bake the chicken for 40 minutes.
  3. Place the butter in a frying pan and melt it over medium high heat.
  4. Place a thin layer of the flour in a heat proof dish or bowl.
  5. Remove the chicken from the oven. Carefully pick up one piece of chicken at a time with a utensil. Lay the chicken in the dish that has the flour in it. You can roll it in the flour or spoon more flour on top. Remember the chicken is hot, so do not touch it with your hands.
  6. Once the chicken is coated - on both sides - with flour, transfer it into the frying pan with the melted butter.
  7. Repeat this process until all of the chicken is in the frying pan. Set the pan from the oven aside.
  8. Set a timer for 20 minutes.
  9. Brown the chicken on both sides.
  10. Pour the liquid from the pan that came out of the oven over the top of the chicken.
  11. Reduce the heat to medium and simmer until the timer goes off. The total cooking time for thawed bone-in chicken breasts was about an hour in my kitchen. Check the thickest part of each breast with a thermometer, and continue cooking until it reaches 165°F.
  12. Place the chicken on a plate and spoon some of the thick broth over the top.

Equipment

Notes

This is the original recipe I made. My oven baked the chicken for 40 minutes at 350°F, followed by browning and about 20 minutes of simmering. Ovens and bone-in breast sizes vary, so use a thermometer and cook until the thickest part reaches 165°F. I found the original version quite sweet, while Jeffrey enjoyed it as made. Reduce the honey in a future batch if you prefer less sweetness.

Find it online: https://experimentalhomesteader.com/oven-chicken-breast-recipe/

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