Honey Lemon Chicken
User Reviews
4.9
Honey Lemon Chicken
Description
This recipe uses thinly sliced chicken breast pieces dredged in flour to create a light coating that crisps lightly when pan-fried. Butter and olive oil provide a flavorful cooking fat that prevents burning and enhances taste. After browning the chicken, garlic is briefly sautéed before the addition of savory chicken broth which serves as the sauce base.
Honey and fresh lemon juice are added next, along with soy sauce and a flour-water mixture used to thicken the sauce during simmering. The result is a shiny, syrupy sauce that clings to each piece of chicken, combining sweet, savory, and citrus notes. The simmered chicken remains juicy while absorbing the flavored sauce.
Serving with optional lemon slices and chopped parsley adds color and freshness. The sauce’s balanced profile makes this chicken suitable for both casual dinners and slightly dressier meals. It can also be adapted for use with thin pork or fish steaks by following the same method.
Bringing the chicken to room temperature before cooking helps it cook quickly and evenly while keeping it moist. Additional vegetables like asparagus can be cooked in the sauce to absorb the flavors. Storage advice suggests freezing the sauce separately from the chicken to maintain texture when reheated.
Ingredients
Chicken
- 1 lb / 500g chicken breast 2 pieces
- salt
- black pepper
- 1/4 cup / 35 g flour
Sauce
- 1 1/2 tbsp butter
- 1 tbsp olive oil
- 1 garlic clove, minced
- 3/4 cup / 185 ml chicken broth or stock
- 1/4 cup / 85g honey
- 1/4 cup / 60 ml lemon juice fresh
- 1 tsp soy sauce
- 2 tbsp water
To serve (optional)
- lemon slices
- parsley finely chopped
Instructions
- Slice each chicken breast horizontally to form 4 steaks in total. OPTIONAL (for more even cooking): Pound to even thickness about 1cm/ 2/5" thick.
- Sprinkle each side generously with salt and pepper.
- Place flour in shallow dish. Coat the chicken in the flour, shaking off excess.
- Mix 1 tsp of the flour (reserved from step 3) with the water. Set aside.
Cooking
- Place butter and oil in a skillet over medium high heat until butter is melted and hot. Add chicken and cook for 2 minutes or until golden brown. Turn and cook the other side until golden brown, then transfer onto a plate to rest.
- Add garlic into the skillet and stir for 20 seconds or until golden. Add chicken broth / stock and bring to simmer. Use a spatula to scrape the brown bits from the bottom of the pan into the liquid.
- Add honey, lemon juice, soy sauce and flour/water mixture (from step 4) into the skillet. Mix and bring to simmer for 2 to 3 minutes until thickened into a syrup. Add salt and pepper to taste.
- To serve, pour Sauce over the chicken and garnish with parsley and lemon slices if using. Alternatively, return the chicken to the pan for 30 seconds (to reheat), turning to coat in the sauce.
Notes
- Allow chicken to come to room temperature before cooking for quicker, juicier results.
- Blanching vegetables like asparagus in the sauce while simmering adds flavor and makes for a complete dish.
- This method also works well with thin pork or fish steaks sliced thinly for even cooking.
- When freezing, keep cooked chicken and sauce separate to avoid sogginess; reheat chicken rapidly in a hot skillet and reheat sauce separately before combining.
- Butter and oil are used together to prevent burning while maximizing flavor in the sauce and chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 206g | |
| Calories | 321cal | 16% |
| Carbohydrates | 18.3g | 6% |
| Protein | 34.7g | 69% |
| Fat | 11.7g | 18% |
| Saturated Fat | 4.4g | 22% |
| Polyunsaturated Fat | 7.3g | 43% |
| Cholesterol | 99mg | 33% |
| Sodium | 324mg | 14% |
| Sugar | 13.4g | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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