Honey Lemon Chicken Breast in Nonstick Skillet
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4.55 from 11 votes

Honey Lemon Chicken Skillet

Thin chicken breasts are glazed in a honey lemon glaze, for a quick and healthy chicken skillet meal. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 258kcal
Author: Kristen Chidsey


  • 1 pound boneless skinless chicken breast cutlets
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 cup honey
  • 1/4 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1 tablespoon Dijon mustard
  • 1 lemon sliced
  • 1/4 cup chopped parsley (optional)


  • 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 to a low simmer and add chicken back in pan. Lay the lemon slices over the chicken, cover the skillet and let simmer for 10 mintues or until chicken is cooked through.
  • Garnish with parsley and serve.



  • 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. 


Calories: 258kcal | Carbohydrates: 25g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 800mg | Potassium: 554mg | Fiber: 2g | Sugar: 19g | Vitamin A: 35IU | Vitamin C: 37mg | Calcium: 23mg | Iron: 1mg