This honey lemon chicken recipe features juicy pan-seared chicken breasts simmered in a garlic lemon sauce with honey and fresh herbs. A quick 30-minute dinner idea, perfect for serving with rice, pasta, or vegetables. Great for busy weeknights, meal prep, and healthy homemade meals.

Tender chicken breasts are lightly coated and pan-seared to golden perfection, then simmered in a zesty honey lemon sauce with fresh garlic and parsley. This simple yet flavorful dish is perfect for a quick weeknight dinner.

Ingredients

2 large chicken breasts (approx. 200g/7oz each), sliced horizontally to create 4 thinner cutlets
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
120 ml (½ cup) chicken stock
4 tbsp fresh lemon juice (from about 1½ lemons)
3 tbsp honey
1 lemon, thinly sliced into half-moons
1 tbsp freshly chopped parsley

To Serve:
Cooked rice, spaghetti, linguine, or orzo

Instructions

Prepare the chicken:
Slice each chicken breast in half horizontally to make four thin pieces. In a shallow bowl, mix the flour, salt, pepper, and paprika. Dredge each chicken piece in the seasoned flour, coating both sides.
Cook the chicken:
Heat the olive oil and butter in a large frying pan over medium-high heat. Once the butter is melted and bubbling, add the chicken. Cook for 7–8 minutes, turning once, until golden on both sides.
Make the sauce:
Add the minced garlic and sauté for 30 seconds, being careful not to burn it. Pour in the chicken stock, lemon juice, and honey. Add the lemon slices. Stir and bring to a boil.
Simmer:
Reduce the heat slightly and let the sauce simmer for about 5 minutes, until slightly thickened and the chicken is cooked through.
Finish and serve:
Sprinkle with chopped parsley. Serve hot over rice, pasta, or orzo.

Tips

Thin chicken cooks faster: Cutting the breasts in half ensures even cooking and quicker results.
Use fresh lemon juice: Bottled lemon juice won’t deliver the same bright flavor.
Don’t overcook garlic: Add it just before the liquids to avoid bitterness.

Variations and Substitutions

Make it spicy: Add a pinch of red pepper flakes or a drizzle of hot sauce.
Swap the protein: Use boneless chicken thighs or even shrimp.
Add vegetables: Stir in baby spinach, broccoli florets, or zucchini during the last few minutes of simmering.

FAQs

Can I make this ahead of time?
Yes. Prepare the dish and store it in the fridge for up to 2 days. Reheat gently in a pan before serving.

What can I use instead of chicken stock?
Vegetable stock or even water with a pinch of bouillon powder will work in a pinch.

How do I keep the coating crispy?
For extra crispness, lightly pan-fry the floured chicken, then remove it from the pan while making the sauce. Return it to the pan at the end to warm through.

Serving Suggestions

Serve over steamed jasmine rice, buttered pasta, or creamy orzo.
Pair with a side of sautéed green beans, roasted carrots, or a crisp salad.
Add a lemon wedge on the side for an extra burst of citrus.

Why You’ll Love This Recipe

Quick and simple – ready in under 30 minutes
Balanced sweet and tangy flavors
Great with a variety of side dishes
Made with everyday ingredients