Honey Lemon Chicken Recipe
Description:
Honey Lemon Chicken is a deliciously tangy and sweet dish featuring tender chicken pieces glazed with a bright honey-lemon sauce. It’s quick to make, perfect for a weeknight dinner, and pairs wonderfully with rice or steamed veggies. The sauce balances the natural acidity of lemon with the smooth sweetness of honey, creating a vibrant, flavorful meal.
Ingredients:
4 boneless, skinless chicken breasts (or thighs)
Salt and pepper to tast
2 tablespoons olive oil (or vegetable oil)
3 cloves garlic, minced
1/3 cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
1/4 cup hone
1/4 cup chicken broth (or water)
1 tablespoon soy sauce (optional, for depth of flavor)
1 teaspoon cornstarch mixed with 1 tablespoon water (slurry, optional for thickening)
Fresh parsley or thyme for garnish (optional)
Time:
Preparation: 10 minutes
Cooking: 15-20 minutes
Total: 25-30 minutes
Instructions:
Prepare the chicken:
Pat the chicken dry with paper towels. Season both sides with salt and pepper.
Cook the chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken from skillet and set aside.
Make the sauce:
In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant but not burnt.
Add liquids:
Pour in the lemon juice, chicken broth, honey, lemon zest, and soy sauce (if using). Stir well and bring to a simmer.
Thicken the sauce (optional):
If you want a thicker sauce, stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
Return chicken to pan:
Put the chicken back into the skillet and spoon the sauce over the top. Cook for another 2-3 minutes, allowing the chicken to absorb the flavors.
Serve:
Garnish with fresh parsley or thyme if desired. Serve hot with rice, quinoa, or steamed vegetables.
Tips:
Use fresh lemon juice for the best flavor.
If you prefer a less sweet dish, reduce honey to 2 tablespoons.
For extra zing, add a pinch of red pepper flakes.
Thighs tend to be juicier but take slightly longer to cook than breasts.
Question & Answer Section:
Q: Can I use chicken thighs instead of breasts?
A: Yes! Chicken thighs work wonderfully in this recipe. They tend to stay more moist and flavorful. Just adjust cooking time slightly to ensure they are cooked through.
Q: Can I prepare this recipe gluten-free?
A: Yes. Use gluten-free soy sauce or tamari to keep it gluten-free.
Q: How do I store leftovers?
A: Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.
Q: Can I make this dish ahead of time?
A: You can cook the chicken and sauce ahead but keep them separate until reheating to maintain texture. Add fresh lemon juice after reheating if the sauce tastes muted.
Q: What can I serve with honey lemon chicken?
A: It pairs great with steamed rice, quinoa, roasted vegetables, or even a fresh salad.