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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!
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!
- 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.
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.
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!
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
- I like to plate it with extra slices of lemon, but it’s definitely not necessary.
- You can’t go wrong with rice, Boursin Mashed Potatoes, or pasta like my Quick Garlic Butter Pasta. I would also serve this with a side of steamed veggies. Try broccolini or my Easy Roasted Green Beans.
- A salad is a great pairing too. Try mixed greens with my quick Homemade Ranch Dressing.
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.
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.
Honey Lemon Chicken
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!