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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. 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).

📋 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

Honey Lemon Chicken

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Succulent chicken in a fresh and zesty sauce with a hint of sweetness. This honey lemon chicken is ready in 20 minutes.


  • 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


  • 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.


Be sure to leave a comment and rating below. I appreciate your feedback!

I’m Jennifer Schlette, a Registered Dietitian and Integrative Nutrition Health Coach. I love cooking, reading, and my kids! Here you’ll find the healthiest recipes & substitutions for your cooking. Enjoy, and be well, friends!

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