Honey lemon chicken
Ingredients
- 2 chicken breasts or equivalent chicken cutlets/tenders (pounded and cut into thin strips if desired)
- ½ cup flour (for dredging)
- Salt and pepper, to taste
- Garlic powder, to taste
- Paprika, to taste (non-smoked recommended)
- Oregano (optional)
- 2 tablespoons olive oil
- 2 tablespoons butter (divided)
- ½ cup chicken stock
- 2 tablespoons honey
- 3 lemons
- Fresh parsley, finely chopped
Utensils
- Large skillet
- Oven-safe baking dish
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
Information
- Cost: $$
- Prep & cook time: ~50 minutes
- Yield: 4 servings (≈250 g each)
Preparation Method
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts and the flour with salt, pepper, garlic powder, paprika, and oregano (if using).
- Heat a large skillet over medium heat and add the olive oil.
- Lightly coat the chicken in the seasoned flour, shaking off excess. Brown the chicken on each side in the hot skillet, adding 1 tablespoon of butter. Do not fully cook; just sear for color.
- Transfer the browned chicken to an oven-safe dish. In the same skillet, add the remaining 1 tablespoon butter, chicken stock, and honey. Simmer briefly, then pour over the chicken. Squeeze the juice of 1–2 lemons on top.
- Slice the third lemon into thin rounds (removing seeds) and arrange over the chicken. Add red pepper flakes if desired.
- Bake for 25–30 minutes, until chicken is golden, sauce has thickened, and lemons are softened and caramelized.
- Top with fresh parsley and serve with rice.