Go Back
Honey lemon garlic chicken cutlets on a white ceramic dinner plate, glossy lemon garlic sauce spooned over the chicken

Honey Lemon Garlic Chicken

Honey Lemon Garlic Chicken is a bright, quick skillet dinner with tender chicken and a glossy sweet, tangy, garlicky sauce. Thin chicken cutlets cook fast, and the sauce comes together in the same pan with honey, lemon juice, garlic, broth, and butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts sliced into thin cutlets
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/3 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter divided
  • 4 cloves garlic minced
  • 1/3 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice from about 2 lemons
  • 3 tablespoons honey
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons chopped fresh parsley
  • Lemon slices for serving

Method
 

  1. Prep time: 10 minutes. Cook time: 12 minutes. Servings: 4. Slice the chicken breasts horizontally into thin cutlets, then pat them dry with paper towels. If a piece is thick on one end, give it a few taps with a meat mallet or rolling pin so it cooks evenly.
  2. Season both sides of the chicken with salt, pepper, and paprika. Sprinkle the flour onto a plate and lightly dredge each piece. Shake off the extra flour. You want a thin dusting, not a heavy coating.
  3. Heat a large 12-inch skillet over medium-high heat. Add the olive oil and 1 tablespoon butter. When the butter foams and the pan smells a little nutty, lay in the chicken in a single layer. Work in batches if your pan is crowded.
  4. Cook the chicken for 3 to 4 minutes per side, until golden brown and cooked through. The safest way to check is with an instant-read thermometer. Chicken should reach 165 degrees F, and the USDA chicken safety guide is a handy reference if you cook chicken often.
  5. Move the cooked chicken to a plate. Lower the heat to medium. Add the minced garlic to the skillet and stir for 20 to 30 seconds. Don't walk away here. Garlic goes from fragrant to bitter quickly.
  6. Pour in the chicken broth and scrape the browned bits from the bottom of the pan with a wooden spoon. Those little bits give the sauce good flavor, so don't skip this step.
  7. Add the lemon juice, honey, lemon zest, and red pepper flakes if using. Stir well and let the sauce simmer for 2 to 3 minutes, until it looks slightly thicker and glossy around the edges.
  8. Turn the heat to low and stir in the remaining 1 tablespoon butter. Slide the chicken and any juices back into the pan. Spoon the sauce over the top and let everything warm together for 1 to 2 minutes.
  9. Sprinkle with parsley and tuck a few lemon slices around the chicken. Taste the sauce before serving. If it's too sharp, add another teaspoon of honey. If it's too sweet, squeeze in a little more lemon.

Notes

Use thin chicken cutlets and pat them dry before seasoning. Keep the heat steady once the honey is added so the sauce bubbles gently and turns glossy without scorching. Store leftovers in an airtight container in the refrigerator for up to 3 days; loosen chilled sauce with a splash of broth or water.