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This easy honey lemon chicken recipe has tender pan-fried chicken that’s smothered in a sticky lemon and honey sauce. It’s quick and uses everyday ingredients!

I think you’ll also like my Creamy Honey Mustard Chicken or this Easy Chicken Francese.

closeup of a skillet with honey lemon chicken

Why you’ll love it

I’m always trying to come up with new ways to make boneless skinless chicken breasts taste delicious, and I’m really happy with this 20-minute chicken recipe. Does it get any better than the sweet, savory, tangy, and buttery flavor combo? So good.

This sticky honey lemon chicken is ideal for picky eaters. It doesn’t have any cream, but it does have butter. Both the lemon and honey flavors shine in this recipe. You’ll enjoy the sweet-savory-tangy combination with melt-in-your-mouth chicken.

What you’ll need

  • Chicken – we’re cutting two chicken breasts to make four thinner cutlets. This helps it cook more evenly and remain tender.
  • Garlic powder – along with salt & pepper, it’s to infuse savory goodness into the chicken
  • Flour – for dredging and getting a nice crust
  • Olive oil and butter – for sautéing and making the base of the sauce
  • Chicken broth – another layer of flavor for the sauce
  • Lemon juice – fresh lemon juice adds acidity and brightness
  • Honey – a pop of sweet flavor!
ingredients for honey lemon chicken in prep bowls

Helpful tips

  • The sauce isn’t meant to be super thick or syrupy in this recipe, but it will reduce and thicken up a fair bit while the chicken finishes cooking. 
  • A general cooking suggestion: I always try to err on the side of adding less rather than more flour to the plate/bowl for coating the chicken. You can always add more if needed, but you have to discard all the flour that you don’t use. It’s easy to overestimate the amount and waste flour. 

How to make sticky honey lemon chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

seasoning chicken and pan frying in a skillet until golden

Cut the chicken breasts into four cutlets. Sprinkle them with garlic powder, salt & pepper, and then dredge with flour. Cook in the olive oil and half the butter until golden, then transfer to a plate.

making a honey lemon pan sauce and returning chicken to the skillet

Add the remaining ingredients to the skillet, and scrape up the browned bits from the bottom of the pan. Return the chicken, and cook until it’s 165F and the sauce has thickened up a bit. Season with extra salt & pepper as needed.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • This butter dish has markers to easily measure out the right amount of butter.
  • Chicken is cooked at 165F, so use an instant read meat thermometer to ensure it’s perfect every time.
  • I use this cast iron skillet to make this recipe.

Substitutions and variations

  • If you want to add a little zing, grate some fresh ginger into the sauce!
  • This recipe is really good with the zest of 1/2 a lemon added in. I use my handy Microplane grater/zester to do this. 

What to serve with lemon honey chicken

Leftovers and storage

  • Store leftover lemon honey chicken in an airtight container in the fridge for 3-4 days.
  • Reheat slowly over a low heat until warmed through.
  • I don’t recommend freezing this recipe.
a plate with honey lemon chicken, rice, and green beans

I hope you’ll give this honey lemon glazed chicken recipe a try! Leave a star rating and review below if you made it, or tag me #saltandlavender on Instagram.

closeup of a skillet with honey lemon chicken
4.93 from 28 votes

Honey Lemon Chicken

This easy honey lemon chicken recipe has tender pan-fried chicken that's smothered in a sticky lemon and honey sauce. It's quick and uses everyday ingredients! 
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4


  • 2 large chicken breasts
  • 1/4 teaspoon garlic powder
  • Salt & pepper to taste
  • Flour for dredging
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice
  • 2 tablespoons honey


  • Cut your chicken breasts in half lengthwise so you have four thinner cutlets. Sprinkle them with salt, pepper, and garlic powder. Dredge them in flour so they're evenly coated.
  • Add the oil and one tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook it for 4-5 minutes/side or until golden. If it starts to splatter a lot, reduce the heat a bit.
  • Take the chicken out of the pan and set it aside. Remove the pan from the heat and stir in the chicken broth, lemon juice, honey, and the rest of the butter. Scrape up the brown bits from the bottom of the pan and add the chicken back in.
  • Cook the chicken for another 5 minutes or so (medium-high heat), until the sauce has reduced and thickened a bit and the chicken is fully cooked through. Spoon the sauce over the chicken. Season with extra salt & pepper if needed.


  • In most recipes, including this one, I use medium-to-large size chicken breasts. If you buy particularly small ones, you can probably skip the step of cutting them in half lengthwise – just ensure they’re cooked through.


Calories: 258kcal, Carbohydrates: 12g, Protein: 25g, Fat: 12g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 289mg, Potassium: 459mg, Fiber: 1g, Sugar: 9g, Vitamin A: 210IU, Vitamin C: 5mg, Calcium: 11mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on September 10, 2019. It’s been updated with new photos and better instructions but is the same great recipe!

Hi! I’m Natasha.

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  1. Lori Campbell says:

    5 stars
    This is a wonderful recipe. I am not a creative cook. I tend to make safe food. This recipe is definitely boosted my curiosity.

    1. Natasha says:

      I’m thrilled you enjoyed it, Lori! 😀

  2. Denise Lay says:

    I cooked my chicken too long and so it was very tough. The lemon/honey sauce was wonderful….I would double that amount. Next time I may try cooking with chicken tenders instead of breasts.

  3. Christine says:

    5 stars
    Great recipe! It came together quickly and my family loved it. I love how simple and delicious it is, using many pantry ingredients. I will definitely make this again.

    1. Natasha says:

      I’m thrilled to hear that, Christine!! Thank you!!

  4. Steph Von Palleske says:

    5 stars
    Yummy, yummy and yummy. This recipe is usually in our weekly rotation and my kids will eat this chicken. It’s so easy to make and my friends enjoy this dish and ask me to make it when they visit

    1. Natasha says:

      I love that!! 😀

  5. Brittany says:

    5 stars
    I don’t love chicken but this recipe was so fantastic, your recipes are so fool proof. I will definitely make this again

    1. Natasha says:

      Aww thanks so much, Brittany!! 😀

  6. Anne says:

    4 stars
    You have to let the sauce boil down to become thicker. I would cook it until it mostly thickens and then add the chicken back to the skillet. Also, consider adding some red pepper flake for some heat to offset sweetness of honey. Was very good with basmati rice and some homemade breadsticks brushed with olive oil, rosemary, garlic & course salt.

  7. Amanda says:

    5 stars
    I made this last night for a house-full of hungry Christmas Eve guests and it was a HUGE success! – Everyone LOVED it! The flavors between the honey, lemon, pepper and garlic powder come together and balance out perfectly as it cooks, so you will get just the right amount of all of these flavors in every bite – and it only takes like 15 minutes to make! I will definitely be turning to this recipe when I make chicken from now on.

    1. Natasha says:

      I’m so happy it was a hit, Amanda!! 😀 Thank you for your review and Merry Christmas! XO

  8. Kelly Stuart says:

    5 stars
    I’ve made a few of your recipes that were so good I’ve started going through your site for new ones. This is another winner! It tastes light, fresh and full of flavor without the guilt. It’s going into the rotation. Thank you!

    1. Natasha says:

      I’m thrilled to hear that, Kelly!! 😀 Let me know what else you try! 🙂

  9. Ruthie says:

    5 stars
    This is my new favorite recipe for a quick, easy, and delicious dinner! Love this recipe! I served it over rice and with green beans on the side.

    1. Natasha says:

      I’m thrilled to hear it, Ruthie! Thank you! 😀