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Plate of honey lemon chicken with vibrant vegetables and a drizzle of honey glaze.

Honey Lemon Chicken

This Honey Lemon Chicken recipe features tender chicken cutlets seared to perfection and coated in a luscious honey-lemon sauce, making it a quick and delicious weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large chicken breasts Cut in half lengthwise
  • 1/4 teaspoon garlic powder For seasoning
  • to taste salt & pepper For seasoning
  • flour Flour for dredging Use for coating chicken
  • 1 tablespoon olive oil For searing the chicken
  • 2 tablespoons butter Divided for the sauce
  • 1/2 cup chicken broth For the sauce
  • 1 tablespoon lemon juice Freshly squeezed for flavor
  • 2 tablespoons honey For sweetness in the sauce

Method
 

Preparation
  1. Start by cutting your chicken breasts in half lengthwise to create four thinner cutlets.
  2. Sprinkle the chicken cutlets generously with salt, pepper, and garlic powder.
Dredging
  1. Dredge each piece in flour until they’re evenly coated.
Searing
  1. Heat the olive oil and one tablespoon of butter in a skillet over medium-high heat.
  2. Add the chicken cutlets once the pan is hot, cooking undisturbed for about 4-5 minutes per side until golden brown.
Making the Sauce
  1. After searing, remove the chicken from the skillet and set aside.
  2. Off the heat, stir in chicken broth, lemon juice, honey, and the remaining tablespoon of butter.
  3. Make sure to scrape up any brown bits stuck to the bottom of the pan.
Finishing Touches
  1. Return the chicken to the skillet and cook in the sauce for about 5 minutes until slightly thickened.
  2. Serve immediately, adding more salt and pepper if desired.

Notes

For healthier alternatives, consider using whole wheat or almond flour, and substitute honey with agave nectar or stevia. Store leftovers in an airtight container for 3-4 days or freeze for up to three months.