Description
Succulent honey lemon chicken dances with Mediterranean flavors, blending tangy citrus and sweet golden nectar. Crispy golden edges and zesty marinade promise a delightful meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Protein:
- 2 large chicken breasts (around 7 ounces / 200 grams each, sliced in half to make 4 thin chicken breasts)
Dry Coating Ingredients:
- 3 tablespoons plain (all-purpose) flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Sauce and Garnish Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup chicken stock
- 4 tablespoons fresh lemon juice (juice from approximately 1.5 lemons)
- 3 tablespoons honey
- 1 lemon, sliced into half-moon slices
- 1 tablespoon freshly chopped parsley
Instructions
- Prepare the chicken by blending flour, salt, pepper, and paprika into a uniform seasoning mixture. Thoroughly dredge each chicken breast, ensuring complete and even coating.
- Warm olive oil and butter in a large skillet over medium-high heat until butter completely melts and begins to sizzle.
- Carefully place seasoned chicken into the hot pan, cooking approximately 6-7 minutes per side until a rich golden-brown crust develops.
- Introduce minced garlic to the pan, stirring quickly for 20-30 seconds to release aromatic flavors without burning.
- Pour chicken stock, fresh lemon juice, and honey into the skillet, gently nestling lemon slices around the chicken.
- Reduce heat and allow the liquid to simmer, creating a glossy sauce that gradually thickens and reduces by one-third, approximately 4-5 minutes.
- Monitor chicken’s internal temperature, ensuring it reaches 165°F for safe consumption.
- Remove from heat, garnish generously with freshly chopped parsley for vibrant color and added freshness.
- Plate alongside fluffy rice or al dente pasta, drizzling remaining pan sauce over the chicken for maximum flavor infusion.
Notes
- Prevent chicken dryness by pounding breasts to an even thickness before coating, ensuring uniform cooking and tender meat.
- Swap all-purpose flour with gluten-free alternatives like almond or rice flour for those with wheat sensitivities.
- Use a meat thermometer to check internal chicken temperature reaches 165°F for safe consumption without overcooking.
- Create a zesty variation by adding red pepper flakes or using Meyer lemons for a slightly sweeter, less acidic sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 260 kcal
- Sugar: 10 g
- Sodium: 290 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg