Honey Lemon Chicken
Succulent chicken with a lip smacking honey-lemon sauce. Dinner in a snap - 5 minutes prep, 4 minutes to cook the chicken, 3 minutes for the sauce = 12 minute dinner! Dusting the chicken in flour makes the skin slightly crispy which makes the sauce cling to it. Recipe VIDEO below!
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
- 1 lb / 500g chicken breast (2 pieces)
- Salt and pepper
- 1/4 cup / 35 g flour (any)
- 1 1/2 tbsp butter
- 1 tbsp olive oil
- 1 garlic clove, minced
- 3/4 cup / 185 ml chicken broth / 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
- Finely chopped parsley
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.
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.
1. Bringing the chicken to room temperature really helps to cook the chicken very fast, keeping it extra juicy.
2. TIP: Sometimes I blanch asparagus or other fairly flat vegetables in the sauce while it is simmering. To do this, just add 1/4 cup of water and cook the veggies in the sauce for a few minutes until crisp-tender, by which time the extra water added should have evaporated, leaving you with just the sauce!
3. This can be made with fish or thin pork steaks too! Use thin schnitzel steaks (ie. not breaded / crumbed) or do it yourself - place a sheet of baking / parchment paper over the pork and bash until thin with a rolling pin or large can.
4. To freeze: Don't put the chicken you want to freeze in with the sauce in the pan (it will go soggy when stored), keep them separate. Freeze sauce separately from the cooked chicken. To reheat, defrost chicken thoroughly and bring to room temperature. Heat a skillet over high heat, add a touch of oil and add the chicken to reheat and freshen up the surface and make it golden again. Pour sauce in to reheat, turn chicken to coat and serve.
5. The reason I use both butter and oil is because the butter is flavour for the sauce and chicken, but if you use only butter, it has a tendency to burn. So I use both butter and oil.
6. Nutrition per serving, assuming all sauce is used.
Serving: 206g | Calories: 321kcal | Carbohydrates: 18.3g | Protein: 34.7g | Fat: 11.7g | Saturated Fat: 4.4g | Polyunsaturated Fat: 7.3g | Cholesterol: 99mg | Sodium: 324mg | Sugar: 13.4g