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.
This is a slightly different take on my honey garlic chicken recipe – given a Spring feel with lots of lovely fresh lemon juice.
Don’t worry, it’s not tart or sour though – the honey and garlic balances it out perfectly, giving a lip-smacking moreish taste.
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.
🍽️ What to serve it with
- Fluffy boiled rice (this is my no-fail method)
- Shop-bought or Fresh Pasta
- Alongside this noodle salad or pasta salad for a lighter dinner
📺 Watch how to make it
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Honey Lemon Chicken
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 (1/2 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
To Serve:
- cooked rice spaghetti/linguine or orzo
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.2 large chicken breasts, 3 tbsp plain (all-purpose) flour, ½ tsp salt, ½ tsp black pepper, ½ tsp paprika
- Heat the oil and butter in a large frying pan over a medium-high heat, until the butter melts.1 tbsp olive oil, 2 tbsp unsalted butter
- 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.2 cloves garlic, 120 ml (1/2 cup) chicken stock, 4 tbsp fresh lemon juice, 3 tbsp honey, 1 lemon
- 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.1 tbsp freshly chopped parsley, cooked rice
Video
Notes
Make the whole dish, then cool, cover and refrigerate for up to a day.
Reheat in a pan over a medium heat for 10-12 minutes. Place a lid on the pan to keep the heat in during reheating. It’s a good idea to add a good splash (1/4 cup or so) of hot chicken stock to help loosen up the sauce again. The chicken also tastes great cold for lunch the next day as part of a salad or wrap. Ingredient swaps
- Swap out the chicken breast for well-trimmed boneless chicken thighs.
- Add some heat with a tablespoon of sweet chilli sauce or a teaspoon of sriracha to the sauce.
- Add some quick-cook vegetables to the pan – such as mange tout, baby corn or asparagus.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
She LOVED it and had seconds. My newly pregnant daughter is watching everything she eats very carefully. The chicken stock we had handy had MSG and she’s avoiding that so I just added a little water. It was divine like that. Will use stock in mine next time to see if very different.
I had never pounded chicken before and this way just made it so tender. Sold and love learning new (to me) tricks!
Can chicken broth be used instead of chicken stock or is that a no-no? If not, what substitutes can be used instead of chicken stock?
So so easy and tasty. Real zing to it
So flavoursome and moist!
This recipe is so quick and easy, it’s a perfect weeknight meal to make after work. My boyfriend and I both loved it!
Delicious!!! My kids loved it. For me, took more time to cook than normal. My chicken wasn’t completely thawed, so I had to spend sometime defrosting it. I also doubled the ingredients to have leftovers the following day, still tasty!
I also added fresh asparagus and it was a total hit! Will definitely be making this again and again!
Yum very easy to make and delicious. My kids will love this