Honey Lemon Chicken

Honey Lemon Chicken

This recipe creates a juicy and flavorful chicken dish with a sweet and tangy honey lemon sauce.

Ingredients:

• For the chicken:

  • 2 boneless, skinless chicken breasts (or thighs)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme (or Italian seasoning)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil

• For the honey lemon sauce:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/2 cup chicken broth
  • 1/4 cup honey
  • 1/4 cup fresh lemon juice (from about 1 lemon)
  • 1 tablespoon soy sauce (optional)
  • 1 teaspoon cornstarch (mixed with 1 tablespoon water, to thicken the sauce)

Cooking Guide:

1. Prep the chicken: Pat the chicken breasts dry with paper towels. Season them with garlic powder, thyme, salt, and pepper. Dredge the chicken in flour to coat evenly.
2. Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
3. Make the sauce: In the same skillet, melt butter with olive oil over medium heat. Add the minced garlic and cook for 30 seconds, until fragrant. Stir in the chicken broth, honey, lemon juice, and soy sauce (if using). Bring the sauce to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
4. Thicken the sauce (optional): If you prefer a thicker sauce, whisk together the cornstarch and water in a small bowl. Slowly drizzle the cornstarch mixture into the simmering sauce while whisking constantly, until the sauce thickens slightly.
5. Finish the dish: Add the cooked chicken back to the pan and spoon the sauce over the chicken. Let it simmer for another minute or two to allow the flavors to meld.
6. Serve: Serve the Honey Lemon Chicken with your favorite sides, such as rice, mashed potatoes, or roasted vegetables. Garnish with fresh parsley or lemon slices (optional).

Tips:

• For added flavor, marinate the chicken in the lemon juice, honey, and some of the spices for 15-30 minutes before cooking.
• Bone-in, skin-on chicken thighs can be used instead of boneless, skinless breasts. The cooking time may need to be adjusted slightly. If using skin-on chicken, cook the chicken skin-side down first to render the fat.
• This recipe is easily doubled or tripled to feed a crowd.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat with a splash of chicken broth to prevent drying out.