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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.
Looking for more easy, healthy weeknight dinner recipes? Don't miss Skillet Chicken with Green Beans, Blackened Chicken, and Easy Ground Turkey Taco Skillet.
Honey Lemon Chicken at a Glance
When I am looking for a quick and wholesome dinner recipe, this recipe for Honey Lemon Chicken is one of my favorites for many reasons.
- Crazy Easy. Made in one pan in less than 20 minutes, this recipe delivers tender chicken cutlets with a sweet and tangy glaze without breaking a sweat!
- Insanely Flavorful. With rich and robust ingredients, like honey, Dijon mustard, and lemon, this simple chicken skillet recipe delivers on flavor.
- Nourishing and Allergy-Friendly. Low in fat, low in sodium, gluten-free, dairy-free, and high in protein!
I can't wait for you to give this simple chicken cutlet recipe a try yourself. It is so simple, yet always hits the spot.
Happy Cooking! xo Kristen
What You Need to Make Honey Lemon Chicken
- Chicken: I recommend using thin chicken cutlets for this chicken skillet recipe, for even cooking and an ample sauce-to-chicken ratio. To save money, I recommend slicing boneless, skinless chicken breasts in half lengthwise to form cutlets.
- 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.
- Chicken Stock: Use low-sodium store-bought or homemade chicken stock to control the sodium.
- Dijon Mustard: Do not swap Dijon mustard for yellow or deli mustard; the flavor will not be as rich or deep. If you don't care for mustard, simply omit it from the recipe.
- Skillet: I recommend using a large nonstick skillet that can be fitted with a lid. While you can use stainless steel pans, the nonstick pan allows for easier cleanup and less chance of the sauce burning due to the honey.
How to Make Honey Lemon Chicken
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Cutlets. If you are starting with chicken breasts, rather than chicken cutlets, you will want to cut the breasts into cutlets. Do this by slicing each breast horizontally into two even pieces. Place the sliced chicken between two pieces of plastic wrap and then pound with a meat mallet until even in size.
- Sear Chicken Cutlets. Season the chicken well with salt and pepper, then sear over medium-high heat in a bit of olive oil until golden on each side. Once golden, remove the chicken to a clean plate. This will add a nice texture and crust to the dish.
- Prepare Pan Sauce. Add chicken stock, honey, lemon juice, and Dijon to the skillet and whisk constantly until the sauce comes to a boil.
- Simmer Chicken in Sauce. Once the sauce is boiling, reduce the heat to low, add the chicken back to the skillet, top with slices of lemon, pop a lid on the pan, and simmer until the chicken is cooked through. This will just take a few minutes.
Serving Suggestions
Serve this Honey Lemon Chicken pairs well with endless sides. From veggies, to rice, to pasta, to salads, the options are endless!
- With a Salad: Keep dinner light by serving with a simple spinach avocado salad or mandarin orange salad.
- Add Veggies: Serve with green beans almondine, air fryer asparagus, Instant Pot glazed carrots, sautéed spinach, or any vegetable side dish you like.
- With Carbs: Serve alongside cooked pasta, rice, or potatoes for a more filling meal. I love roasted fingerling potatoes, orzo rice, or parsley potatoes myself.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Honey Lemon Chicken Skillet
Video
Ingredients
- 4 thin chicken cutlets, or 2 boneless, skinless chicken breasts cut into cutlets
- 1 tablespoon extra virgin 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 1 tablespoon extra virgin olive oil in a large nonstick skillet over medium-high heat. Season 4 thin chicken cutlets with 1 teaspoon kosher salt and ½ teaspoon 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 ¼ cup honey, ¼ cup fresh lemon juice, ½ cup low-sodium chicken stock, and 1 tablespoon Dijon mustard. 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. Slice 1 large lemon and place 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe for Honey Lemon Chicken was first shared in 2018 and updated in 2025.
This was so good! Thanks for the recipe ☺️
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.
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!
Oh I love the idea of mixing the carrots into the sauce. YUM! Glad you enjoyed.
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!
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!
What kind of lemon juice do I use??
Hi Michele, for this recipe using the juice of fresh lemons is best.
Where does the 22g of carbs come from?
Hi Norma! The carbs come from the honey used.
Why is the sodium listed as 800mg This was delish! However the sodium worries me.
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.
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.
Tastes Great, easyto make, will add to my lineup.
I am so glad you enjoyed and that this will be a regular Ted.