Easy and simple to make, this chicken breast skillet recipe is perfect for a quick dinner. Made with 5 ingredients and quick to cook, this honey lemon chicken is sweet, tangy and full of flavor.
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Mix up your weeknight meals with this delicious honey lemon chicken.
Marinated in a simple sauce, the chicken breasts are quickly cooked in a skillet for an effortless meal that's ready in minutes.
High in protein and low in fat, it's a great dish to serve with your favorite veggie and potato sides for a well balanced meal.
Even better, there's no long list of ingredients, just some oil, honey, lemon, garlic, salt and pepper and your chicken and you are good to go.
Be sure to try my Honey Mustard Chicken and Lemon Oregano Chicken too for more chicken breast skillet dinners.
How to make honey lemon chicken
Be sure to scroll down for the full recipe!
- Marinate the chicken in the honey lemon sauce.
- Cook on both sides until browned and cooked through and serve!
Frequently Asked Questions
Absolutley you can! This honey lemon marinade is great with thighs and tenders, and in fact works great with other protein like pork and salmon too! Just be aware that you cooking times will vary a little as thighs take a little longer to cook through.
Because this marinade contains acid, it's best not to let the chicken sit in it for more than 2 hours. The acid can break down the fibers too quickly and your chicken can be tough once cooked.
I've found that 20 to 30 minutes is plenty of time to flavor the chicken and make it tender.
I like to cook chicken breasts in a skillet on the stovetop because it's much quicker and you get a nice crust to form. You can easily bake them in the oven if you prefer though! Bake them at 450F / 200c for 15-18 minutes, depending on the size of your chicken.
Serving Suggestions
This chicken is great to serve with your favorite veggie and potato sides for a quick and easy weeknight meal. Try it with:
Leftovers can be used cold to top salads for easy lunches.
Reheating
This honey lemon chicken is best served as soon as it's ready, but any leftovers will keep well for 4 days, covered in the fridge.
The best way to reheat it is at 350F / 180c. Let the chicken breasts come to room temperature, then place them in a baking dish with a couple of tablespoons of water. Cover loosely with foil and place in the oven for 20 minutes until warmed through.
Make sure reheated chicken is fully heated through to a temperature of 165F.
Recipe Notes and Tips
- Don't marinade the chicken for more than 2 hours.
- For the best quality chicken, buy organic and air chilled. Buy local if that's an option for you.
- Don't have your skillet on too high a heat or the outsides will cook before the center has.
- Your chicken should be an even white color with no pink when sliced. Use an instant read thermometer for the best results. It should register at 160-165F.
- Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute for an extra tasty bite.
More Chicken Recipes
- Chicken Poached in Coconut Milk
- Chicken Parmesan Stuffed Peppers
- Buffalo Chicken Stuffed Shells
- Chicken Frittata
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Honey Lemon Chicken
Ingredients
- ¼ cup olive oil
- 2 tablespoons honey
- juice and zest of one lemons
- 1 garlic clove (roughly chopped)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 skinless, boneless chicken breasts
Instructions
- Mix together all of the ingredients, other than the chicken breasts in a large bowl or ziplock bag.
- Place in the chicken breast and coat them in the honey lemon mix. Let marinate covered in the fridge for 30 minutes to 2 hours.
- When ready to cook, heat a little oil in a skillet on a medium high heat. Once hot, place in the chicken breasts along with a couple of tablespoons of the honey lemon marinade.
- Cook for around 5 to 6 minutes on each side until the chicken is cooked through.
Notes
- Don't marinade the chicken for more than 2 hours.
- For the best quality chicken, buy organic and air chilled. Buy local if that's an option for you.
- Don't have your skillet on too high a heat or the outsides will cook before the center has.
- Your chicken should be an even white color with no pink when sliced. Use an instant read thermometer for the best results. It should register at 160-165F.
- Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute for an extra tasty bite.
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