This Honey Lemon Chicken Skillet is a lifesaver on busy weeknights! With just a handful of ingredients and in less than 20 minutes, this one-pan chicken cutlet recipe delivers tender chicken in a delicious honey lemon sauce.
![Honey lemon Chicken Skillet Chicken cutlets in skillet with honey lemon sauce.](https://amindfullmom.com/wp-content/uploads/2016/09/Skillet-Chicken-Breast-scaled.jpg)
When it comes to quick and flavorful meals, I love turning to rich and robust ingredients, like honey and lemon.
Sweet honey and bright lemon combine to add flavor to everything from chicken cutlets, in this recipe for Honey Lemon Chicken to pork chops, ham, and salmon.
Reasons to Love Honey Lemon Chicken
- Quick-Cooking Dinner. Thanks to the thin cutlets and flavorful, simple pan sauce, this chicken skillet is ready in less than 20 minutes. 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.
- Minimal Ingredients. Because honey and lemon are so intensely flavored, this Honey Lemon Chicken Skillet only requires a handful of ingredients.
- Wholesome & Allergy Friendly. This recipe is low in fat, low in sodium, gluten-free, dairy-free, and packed with lean protein.
- Delicious. Tender chicken and a sweet and savory sauce make this chicken cutlet recipe memorable.
Notes on Ingredients & Equipment
- 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 an ample sauce-to-chicken ratio, which translates to more flavor. Feel free to purchase chicken breasts and slice them into chicken cutlets.
- Honey Lemon Pan Sauce: This sauce is made with fresh lemons (do not substitute jarred lemon juice), chicken stock, honey, and Dijon.
- Saute Pan: I recommend using a nonstick skillet for easier cleanup and less risk of burning the sauce. The honey can burn quickly in a stainless steel skillet.
∗ How to Make Chicken Cutlets∗
Chicken breasts are much more affordable than purchasing chicken cutlets. You can prepare 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.
![How to Make Chicken Cutlets Knife cutting thick chicken breasts into chicken cutlets.](https://amindfullmom.com/wp-content/uploads/2024/03/How-to-Make-Chicken-Cutlets.jpg)
How to Make Honey Lemon Chicken
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Sear Chicken Cutlets. Sear seasoned chicken cutlets over medium-high heat until golden on each side. Once golden, remove the chicken to a clean plate. This will add a nice texture and crust to the chicken cutlets.
![Chicken Cutlet Recipe Pan seared chicken cutlets in skillet.](https://amindfullmom.com/wp-content/uploads/2024/03/Thin-sliced-Chicken-Breast-recipe.jpg)
- Simmer Honey Lemon Sauce. Add the chicken stock, honey, lemon juice, and Dijon to the skillet and whisk until the sauce comes to a boil. Reduce the heat to low, add the chicken back to the skillet, top with slices of lemon, and simmer until the chicken is cooked through. This will just take a few minutes.
![Honey Lemon Chicken Recipe Chicken cutlets in a skillet topped with lemon slices.](https://amindfullmom.com/wp-content/uploads/2020/01/Thin-Sliced-Chicken-Recipe.jpg)
Serving Suggestions
Serve this Honey Lemon Chicken with Green Beans Almondine and a simple Spinach Avocado Salad for a flavorful, yet simple meal. Alternatively, this chicken skillet pairs well with Instant Pot Glazed Carrots or Roasted Fingerling Potatoes.
![Lemon Chicken Honey Honey Lemon Chicken on white plate topped with fresh lemons and parsley.](https://amindfullmom.com/wp-content/uploads/2016/09/Thin-Chicken-Breast-Recipes-scaled.jpg)
Storage Instructions
- Refrigerate: Allow the chicken to cool, then transfer the chicken to an airtight container. Store it in the refrigerator for up to 3 days.
- Freeze: Allow the chicken to cool fully and then transfer the chicken to a freezer-safe container and freeze for up to 6 weeks.
- Reheat: Reheat the chicken in a dry skillet over low heat to warm through. This will prevent the chicken from drying out.
More Simple Chicken Recipes
- Easy Sheet Pan Chicken Thighs
- Skillet Chicken with Green Beans
- Chicken Florentine
- Chicken Asparagus Stir Fry
- Instant Pot Chicken Breasts
- Tex-Mex Chicken and Sweet Potato Skillet
- Baked Pesto Chicken
- Honey Lime Chicken Fajitas
- Instant Pot Lemon Chicken
If you try this simple recipe for Honey Lemon Chicken, I would love for you to leave a review below.
![Honey Lemon Chicken Breast in Nonstick Skillet.](https://amindfullmom.com/wp-content/uploads/2023/03/Honey-lemon-Chicken-Recipe-360x360.jpg)
Honey Lemon Chicken Skillet
Ingredients
- 1 pound boneless, skinless chicken breast cutlets see notes for using chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup honey
- ¼ cup fresh lemon juice
- ½ cup low-sodium chicken stock
- 1 tablespoon Dijon mustard
- 1 large lemon sliced
- ¼ cup chopped parsley (optional)
Instructions
- Heat olive oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper evenly on both sides.
- Place the seasoned chicken in the heated oil in a single layer (work in batches if needed.) Sear the chicken on both sides until golden brown, for about 2-3 minutes per side. Remove the chicken from the skillet and place it on a plate.
- In a small bowl, whisk together the honey, lemon juice, chicken stock, and Dijon together. Pour into skillet and whisk until boiling.
- Once the sauce is bubbling, reduce the heat to a low simmer and add the chicken back to the pan. Lay the lemon slices over the chicken, cover the skillet, and let simmer for 10 minutes or until the chicken is cooked through.
- Garnish with parsley and serve.
TF82
I made this tonight and my husband LOVED it! We bought some very thin chicken cutlets and I had to wiggle the cooking time considerably, so after browning I didn't let them poach in the sauce very long. Next time I will use regular boneless skinless chicken breasts because I think the 10 min. poaching in the sauce would be good.
But my husband loved it. I cook all the time, but he won't stop telling me how much he loved this. So many thanks!
Kristen Chidsey
I am so glad you enjoyed so much!
Jesse T
This has become a household favorite as is for two adults and two teens. We serve over rice or couscous with the sauce.
Kristen Chidsey
I love hearing this is a staple Jesse! Thanks for taking the time to share.
Toni
I added garlic as many have suggested. Also I found the sauce too thin to fully coat the chicken. I added a little cornstarch diluted in a quarter cup of chicken broth to thicken the sauce after I removed the chicken from the pan. Worked very well and poured the sauce over the chicken. Chicken remained moist with good flavor.
Kristen Chidsey
Thanks for sharing how you thickened the sauce Toni!
Jordan
I made this for Father's day for my dad. And this came out AMAZING! I added pasta and spinach best combo in my books. It was also the first time I cooked with meat, I'm proud on how it came out. Though there wasn't any leftovers.
Kristen Chidsey
I am so honored that this was the recipe you selected to enjoy with your dad! I love hearing you all enjoyed!
Brenda
I had some extra time after browning the chicken so thinly sliced some butternut squash rounds into the yummy lemony sauce and poached them for about 5 minutes before adding back the chicken and lemon slices. It was a colorful and delicious addition to the dish.
Margaret Crisalli
This was so easy, light and delicious!! I used fresh lemon juice, kosher salt, fresh ground pepper, a chicken bone broth, locally sourced honey and a spicy brown mustard- it was very flavorful!! The sauce was a great compliment over the chicken as well as steamed carrot sticks!! Quite healthy & tasty - adding it to my "favorites file". Thanks for sharing, 😋, 🍽 !
Kristen Chidsey
I am honored that this is going into your favorites Margaret! Thanks for sharing your review!
Meg
This was so yummy !!! We loved it !! I did add garlic because we just love garlic.. Thanks for a great recipe ! I love your recipes and weekly meal plans !!
Letty
Loved the recipe wnd will make it again. Great alternatives to chicken piccata. Sauce is yummy.
Kristen Chidsey
So happy to hear you enjoyed Letty!
Kathy
I, too, found it very bland, which surprised me. The honey/lemon mixture was very nice, but very little of the flavor went into the chicken. Did I saute too long? I will thicken the mixture tonight to serve as a 'gravy' to pour over the leftover chicken.
Kristen Chidsey
I am sorry you found this bland. It may have been that you slightly overcooked the chicken.
Alexa
followed the instructions very thoroughly and came out very bland....
Kristen Chidsey
I am sorry you found this to be lacking in flavor. Because this recipe has so few ingredients, you want to be sure you select good quality ones, like fresh lemon juice and good quality Dijon.
Michael geraty
I made the recipe for my family tonight.
The changes I made were boneless,skin off thighs 3 lbs,half an onion sliced thin,capers. Served on a bed of rice along with brussel sprouts.
Enjoyed the dish.
Amanda
This was so good! Thanks for the recipe ☺️
Lisalen
Simple recipe which I liked on a busy night. The sauce was very thin. I’m going to try it again but I’m going to reduce the liquid by half before covering. Adding garlic from a previous review would also help deepen the flavor. I don’t think a thin cutlet needs another 10 min so I would cut down that time as well.
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.