Honey Lemon Chicken
Succulent chicken in a fresh and zesty sauce with a hint of sweetness. This honey lemon chicken is ready in 20 minutes.
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
- 2 large chicken breasts around 7oz each, sliced in half to make 4 thin chicken breasts
- 3 tbsp plain all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1/2 Cup chicken stock
- 4 tbsp fresh lemon juice juice from approx. 1.5 lemons
- 3 tbsp honey
- 1 lemon sliced into half-moon slices
- 1 tbsp freshly chopped parsley
Instructions
- Place the chicken breasts on a tray or board. Mix together the flour, salt, pepper, and paprika. Coat both sides of the chicken with the flour mixture.
- 2 large chicken breasts,3 tbsp plain (all-purpose) flour, ½ tsp salt, ½ tsp black pepper, ½ tsp paprika
- Heat the oil and butter in a large frying pan over a medium-high heat, until the butter melts.
- 1 tbsp olive oil,2 tbsp unsalted butter
- Add the chicken to the pan and cook for 7-8 minutes, turning once, until both sides are golden brown.
- Add the garlic, stir for 30 seconds (don’t let the garlic burn), then add the chicken stock, lemon juice, honey, and lemon slices.
- 2 cloves garlic, 1/2 cup chicken stock, 4 tbsp fresh lemon juice, 3 tbsp honey, 1 lemon
- Bring to the boil and simmer for 5 minutes, until the sauce is slightly reduced.
- Sprinkle with fresh parsley and serve with rice or pasta.
- 1 tbsp freshly chopped parsley, cooked rice
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