Honey Lemon Chicken
Indulge in the irresistible combination of sweet and tangy flavors with this Honey Lemon Chicken recipe! Perfectly seasoned and lightly dredged boneless chicken thighs are pan-seared to golden perfection and then coated in a luscious glaze made with honey, fresh lemon juice, garlic, and a hint of soy sauce. This quick and easy recipe, ready in just 35 minutes, features a bright citrusy sauce thickened to the ideal consistency, making it perfect for spooning over rice or pairing with steamed vegetables. Topped with fresh parsley for a pop of color, this dish is a weeknight dinner hero that's as elegant as it is simple to prepare. Whether you're hosting or just cooking for the family, this honey lemon chicken is guaranteed to become a favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 pieces garlic cloves, minced
- 1 cup chicken broth
- 3 tablespoons honey
- 3 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Dredge the chicken thighs in all-purpose flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium heat.
Add the dredged chicken thighs to the skillet and cook for about 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the minced garlic. Sauté for 30 seconds until fragrant.
Add the chicken broth, honey, lemon juice, soy sauce, and lemon zest to the skillet. Stir well to combine, scraping up any browned bits from the bottom of the pan.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the skillet to thicken the sauce.
Allow the sauce to simmer for 2-3 minutes until it thickens slightly.
Return the cooked chicken thighs to the skillet and spoon the sauce over them. Let them simmer in the sauce for another 2-3 minutes to absorb the flavors.
Garnish with fresh parsley, if desired, and serve warm with rice or steamed vegetables.
Nutrition Facts
Calories |
5555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.8 g | 106% | |
| Saturated Fat | 104.2 g | 142% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 2070 mg | 187% | |
| Sodium | 14201 mg | 168% | |
| Total Carbohydrate | 301.2 g | 30% | |
| Dietary Fiber | 8.5 g | 8% | |
| Total Sugars | 197.0 g | ||
| Protein | 415.0 g | 225% | |
| Vitamin D | 103.1 mcg | 4% | |
| Calcium | 484 mg | 10% | |
| Iron | 26.1 mg | 39% | |
| Potassium | 5275 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
