Description
This Honey Lemon Chicken recipe features tender chicken cutlets cooked to a golden perfection and coated in a tangy, sweet honey lemon sauce. With simple pantry ingredients and a quick cooking process, it’s a perfect weeknight dinner that’s both flavorful and satisfying.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- 1/4 teaspoon garlic powder
- Salt & pepper, to taste
- Flour, for dredging
Sauce & Cooking
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons honey
Instructions
- Prepare the Chicken: Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season both sides with salt, pepper, and garlic powder. Dredge each piece evenly in flour, coating all surfaces.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 4-5 minutes per side until golden brown. If the pan splatters excessively, reduce the heat slightly.
- Make the Sauce: Remove the cooked chicken from the pan and set aside. Off the heat, stir in the chicken broth, lemon juice, honey, and the remaining 1 tablespoon of butter. Scrape up the browned bits from the pan bottom to infuse flavor.
- Finish Cooking: Return the chicken to the skillet and cook on medium-high heat for about 5 minutes until the sauce reduces, thickens slightly, and the chicken is cooked through. Spoon the sauce over the chicken and adjust seasoning with extra salt and pepper if needed.
Notes
- For extra zest, add lemon zest to the sauce.
- Serve with steamed vegetables or over rice for a complete meal.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- You can substitute chicken breasts with thighs for a juicier option.
