Honey Lemon Chicken
Tender chicken breasts coated lightly in flour and pan-seared to golden perfection, then finished with a luscious honey-lemon sauce. This dish comes together in just 12 minutes and delivers a bright, sweet, and savory flavor that clings beautifully to the chicken. Optional lemon slices and fresh parsley elevate the presentation.
| Cuisine | Western |
| Category | Chicken |
| Prep Time | 5 minutes |
| Cook Time | 7 minutes |
| Total Time | 12 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
| Published | 8/18/2025 |
Instructions
- 1
Slice each chicken breast horizontally to form 4 steaks. Optional: Pound to even thickness about 1cm.
- 2
Sprinkle both sides of chicken generously with salt and pepper.
- 3
Place flour in a shallow dish and coat chicken, shaking off excess. Reserve 1 tsp for sauce mixture.
- 4
Mix reserved flour with water and set aside.
- 5
Heat butter and olive oil in a skillet over medium-high heat until hot. Add chicken and cook for 2 minutes until golden brown on the first side. Flip and cook the other side until golden, then transfer to a plate to rest.
- 6
Add garlic to the skillet and stir for 20 seconds until fragrant. Pour in chicken broth and bring to a simmer, scraping brown bits from the bottom.
- 7
Add honey, lemon juice, soy sauce, and flour/water mixture to the skillet. Simmer for 2-3 minutes until thickened into a syrup. Adjust salt and pepper to taste.
- 8
Pour sauce over the chicken to serve, garnishing with lemon slices and parsley. Optionally, return chicken to pan for 30 seconds to reheat and coat in sauce.
Nutrition Information
| Calories | 321 |
| Protein | 34.7g |
| Carbohydrates | 18.3g |
| Total Fat | 11.7g |
| Saturated Fat | 4.4g |
| Polyunsaturated Fat | 7.3g |
| Monounsaturated Fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 99mg |
| Sodium | 324mg |
| Potassium | 0mg |
| Fiber | 0g |
| Sugar | 13.4g |
| Vitamin A | 200IU |
| Vitamin C | 15mg |
| Calcium | 20mg |
| Iron | 1mg |
Recipe Notes
Bringing the chicken to room temperature helps it cook quickly and remain juicy.
Optional: Blanch flat vegetables like asparagus in the sauce by adding 1/4 cup water and cooking until crisp-tender.
This recipe works with fish or thin pork steaks as well. For pork, use thin schnitzel-style cuts.
For freezing: Keep chicken and sauce separate. Reheat chicken in a hot skillet and pour sauce over before serving.
Using both butter and oil prevents the butter from burning while adding flavor.
Nutrition per serving assumes all sauce is used.
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