Succulent chicken in a fresh and zesty sauce with a hint of sweetness.
This honey lemon chicken is ready in 20 minutes. A brilliant weeknight meal to serve with rice or pasta.
It’s one of those super-quick meals to prepare, and means you can make 2 chicken breasts switch between 4 people.
I love how the sauce sinks into the rice or pasta (I still can’t decide which is my favourite to serve it with).
Table Of Contents
📋 What do we need?
- Chicken breast – use 2 large chicken breasts, so you have enough meat for 4 people. Some supermarkets sell ‘quick cook’ chicken breast steaks – which are basically chicken breast that have already been sliced in half – these work great too. Alternatively you can replace the chicken breast with well-trimmed boneless chicken thighs.
- Lemons – use fresh lemon juice rather than the stuff in a bottle. For this recipe the fresh flavour is important.
🔪 How to make Honey Lemon Chicken
Full recipe with detailed steps in the recipe card at the end of this post.
- Coat the sliced chicken breast pieces in seasoned flour and fry in oil and butter until golden.
- Add garlic, chicken stock, lemon juice, honey and lemon slices and stir together, then bring the sauce to the boil and let it simmer for 5 minutes until slightly reduced. The sauce will thicken slightly as it starts to cool.
- Serve with a sprinkling of parsley over pasta, or over rice.
👩🍳PRO TIP I also like this dish served with orzo or couscous and a green salad for an even lighter meal.
Honey Lemon Chicken
Succulent chicken in a fresh and zesty sauce with a hint of sweetness. This honey lemon chicken is ready in 20 minutes.
Ingredients
- 2 large chicken breasts - (around 200g/7oz each), sliced in half to make 4 thin chicken breasts
- 3 tbsp plain (all-purpose) flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic - minced
- 120 ml (½ cup) chicken stock
- 4 tbsp fresh lemon juice - (juice from approx. 1.5 lemons)
- 3 tbsp honey
- 1 lemon - sliced into half-moon slices
- 1 tbsp freshly chopped parsley
Instructions
Place the chicken breasts on a tray or board. Mix together the flour, salt, pepper, and paprika. Coat both sides of the chicken with the flour mixture.
Heat the oil and butter in a large frying pan over a medium-high heat, until the butter melts.
Add the chicken to the pan and cook for 7-8 minutes, turning once, until both sides are golden brown.
Add the garlic, stir for 30 seconds (don’t let the garlic burn), then add the chicken stock, lemon juice, honey, and lemon slices.
Bring to the boil and simmer for 5 minutes, until the sauce is slightly reduced.
Sprinkle with fresh parsley and serve with rice or pasta.
