This one-pan chicken skillet is a lifesaver on busy weeknights! With just a handful of ingredients and in less than 20 minutes, the chicken cooks up beautifully in a delicious honey lemon sauce.
Serve this Honey Lemon Chicken with Green Beans Almondine and a simple Spinach Salad for a healthy, easy family dinner!
When I am looking for quick and healthy dinner options, this recipe for Honey Lemon Chicken is one of my favorites. Made in one pan with only a few ingredients, and in less than 20 minutes, this recipe is nearly effortless.
In fact, I would argue that it is easier than driving through any drive-thru and certainly easier than running into a store to grab a frozen meal that you have to come home and cook.
Not to mention, this skillet chicken recipe is SO much healthier than take-out or frozen meals. It is low in fat, low in sodium, gluten-free, and full of protein!
I am telling you, between the tender chicken cutlets and the sweet and tangy honey glaze, this chicken meal is one you will be putting on repeat as well! And with one dish to clean up after dinner--there is NO excuse not to try this easy chicken recipe.
Ingredients Needed
- Chicken Cutlets: I recommend using thin chicken breast cutlets for this chicken skillet recipe. Because the chicken is thinly sliced it will cook quickly, remain tender, and have more sauce to chicken ratio, which translates to more flavor.
- Lemon: Do not use jarred lemon juice--fresh lemon juice is a must for the sauce. It makes for a beautiful presentation to add sliced lemon to the chicken skillet as well, but it is not crucial to this recipe.
How to Make Honey Lemon Chicken
- Heat oil in a large nonstick skillet.
- Season the chicken evenly with salt and pepper and then sear in the chicken on each side until just browned on both sides.
- Once seared, remove the chicken from the skillet and place it onto a plate.
- Whisk together the honey, lemon juice, chicken stock, and Dijon together in a large bowl.
- Pour the sauce into the skillet and whisk until boiling.
- Turn the heat to a simmer and add the chicken back into the skillet and top with lemon slices if desired.
- Once the chicken has reached an internal temperature of 165 degrees, remove from heat and serve with a garnish of fresh parsley if desired.
Recipe Tips and Notes
- Money-Saving Tip: Chicken breasts are much more affordable than purchasing chicken cutlets. You can prepare your own chicken cutlets using chicken breasts by using a sharp fillet knife to slice the chicken breast horizontally into two even pieces. Place the sliced chicken breast between two slices of plastic wrap and then pound with a meat mallet. For more help, watch the video on how to make chicken breast cutlets out of chicken breasts here.
- Leftovers: Leftover Honey Lemon Chicken can be stored in the refrigerator for 3-4 days. You can also freeze the chicken in the sauce for up to 6 weeks in the freezer.
- Saute Pan: I do recommend using a nonstick skillet for easier cleanup and less risk of burning the sauce. The honey in the sauce is a bit sticky and high in sugar and can burn quickly if not watched carefully--I never have an issue in a non-stick pan.
More Simple Chicken Recipes
- Easy Sheet Pan Chicken Thighs
- Skillet Chicken with Green Beans
- Simple Chicken Asparagus Stir Fry
- Instant Pot Chicken Breasts
If you try this simple Honey Lemon Chicken, I would love for you to leave a review below.
Honey Lemon Chicken Skillet
Ingredients
- 1 pound boneless skinless chicken breast cutlets
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup honey
- ¼ cup fresh lemon juice
- ½ cup chicken stock
- 1 tablespoon Dijon mustard
- 1 lemon sliced
- ¼ cup chopped parsley (optional)
Instructions
- Heat olive oil in large skillet over medium-high heat. Season chicken with salt and pepper.
- Sear chicken on both sides in skillet, for about 2-3 minutes per side. Remove to a plate.
- Whisk together the honey, lemon juice, chicken stock, and Dijon together. Pour into skillet and whisk until boiling.
- Reduce heat to a low simmer and add the chicken back in the pan. Lay the lemon slices over the chicken, cover the skillet and let simmer for 10 minutes or until chicken is cooked through.
- Garnish with parsley and serve.
Notes
- Make you own chicken cutlets by using a sharp fillet knife to slice the chicken breast horizontally into two even pieces. Place the sliced chicken breast between two slices of plastic wrap and then pound with a meat mallet.
- Do not use jarred lemon juice--fresh lemon juice is a must for this chicken.
- The Dijon mustard adds a bit of rich depth to the honey lemon sauce, but if you don't like mustard, feel free to leave it out.
- Store leftovers in a sealed container for up to 3 days. This leftover chicken is great used to top a salad.
Angela
Great alternative to my usually breaded cutlets for dinner. The recipe is easy to make and the sauce is delicious! I used hot honey since we love spice! Served with steamed baby carrots ( also mixed in the sauce at the end) and couscous. Thank you!
Kristen Chidsey
Oh I love the idea of mixing the carrots into the sauce. YUM! Glad you enjoyed.
Rose Bevell
When I originally commented I appear to have clicked on the -Notify me when new comments are added- checkbox and from now on every time a comment is added I recieve 4 emails with the same comment. Perhaps there is a way you are able to remove me from that service? Many thanks!
Kristen Chidsey
Hi Rose! Sorry for the inconvenience. Unfortunately, I can not do anything myself about this, but you should be able to click the “unsubscribe” link on the bottom of the email you receive. Hope that helps!
Michele
What kind of lemon juice do I use??
Kristen Chidsey
Hi Michele, for this recipe using the juice of fresh lemons is best.
Naomi
Where does the 22g of carbs come from?
Kristen Chidsey
Hi Norma! The carbs come from the honey used.
Lisa M Bearden
Why is the sodium listed as 800mg This was delish! However the sodium worries me.
Kristen Chidsey
Hi Lisa! I am so glad you enjoyed this recipe. I just double checked the sodium calculation--2 teaspoons of salt instead of the one were being calculated, along with chicken stock that was not reduced sodium. Once those corrections made, it is only 185 mg.
Amanda
I would use a regular pan to sear it in the beginning, and then transfer to a nonstick when using the honest mixture, otherwise the chicken has a boiled look to it.
Ted
Tastes Great, easyto make, will add to my lineup.
Kristen Chidsey
I am so glad you enjoyed and that this will be a regular Ted.
Diana Hetyei
I just made this lemon chicken recipe easy and delicious!! Thank you for healthy recipes!!
Kristen Chidsey
So glad you enjoyed Diana!
Michelle
I needed a simple recipe for thin chicken breast I got thanks to feeding America. I was happy to have the ingredients on hand. I did use stevia honey blend and thicken the sauce with arrowroot powder. There was a slight bitter aftertaste so I am wondering if the lemon skin had to do with that. When I make it again I will not put the lemon slices in the sauce, see if that helps.
Kristen Chidsey
Hi Michelle! I am so glad you had the opportunity to try this dish out. Yes, the lemon may have bit a bit too tart for you, but more likely, it is the after taste of stevia you are tasting. I experience a bitter taste each and every time I have stevia of any type myself. Take care and I hope you can enjoy this again (without any bitter aftertaste!)
Destiny
Great recipe, easy to follow. A tasty and delicious addition to my collection. Definitely a new favourite! Thanks.
Kristen Chidsey
YAY!! So glad you enjoyed Destiny! Thank you for taking the time to leave a review.
Tracy
Is there anything you can substitute for chicken broth? That’s the one ingredient I don’t have!
Kristen Chidsey
Hi Tracy, you can use white wine, or even water for this chicken skillet since the lemon juice has so much flavor.
Jalisa
I used just a little under a half cup of orange juice and my family loved it.
Kristen Chidsey
I am so glad your family enjoyed and thanks for letting us know the changes you made 🙂