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Honey Lemon Chicken Breast in Nonstick Skillet.
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4.83 from 104 votes

Honey Lemon Chicken Skillet

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. 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Kristen Chidsey

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
US Customary - Metric

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.
    Thin chicken cutlets on wooden cutting board seasoned with salt and pepper and fresh lemon slices in background.
  • 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.
    Pan seared chicken cutlets in skillet.
  • 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.
    Honey lemon chicken sauce simmering in saute pan.
  • 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.
    Chicken cutlets cooked in a skillet topped with lemon slices in a lemon honey pan sauce.
  • Garnish with parsley and serve.

Video

Notes

Using Chicken Breasts to Make Cutlets: Make 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.
Lemon Juice: Do not use jarred lemon juice. Fresh lemon juice is a must for this chicken.
Mustard: 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. Do not substitute it with deli or yellow mustard. 
Storage: Store the leftover honey lemon chicken and sauce in an airtight container for up to 3 days or freeze for up to 6 weeks. If needed, defrost the chicken overnight in the fridge and then reheat in a dry skillet over low heat, adding a splash of chicken stock if needed, to warm through. This will prevent the chicken from drying out. 

Nutrition

Calories: 244kcal | Carbohydrates: 22g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 766mg | Potassium: 512mg | Fiber: 1g | Sugar: 18g | Vitamin A: 34IU | Vitamin C: 23mg | Calcium: 16mg | Iron: 1mg
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