Uploaded March 2026 | Updated September 2026, 2 weeks ago
Succulent chicken in a fresh and zesty sauce with a hint of sweetness.
This Honey Lemon Chicken is ready in 20 minutes.
A brilliant weeknight meal to serve with rice or pasta.
Ingredients
2 large chicken breasts (around 200g/7oz each), sliced in half to make 4 thin chicken breasts
3 tbsp plain (all-purpose) flour
½ tsp salt
½ tsp black pepper
½ tsp paprika
1 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic minced
120 ml (1/2 cup) chicken stock
4 tbsp fresh lemon juice (juice from approx. 1.5 lemons)
3 tbsp honey
1 lemon sliced into half-moon slices
1 tbsp freshly chopped parsley
Instructions
✅Place the chicken breasts on a tray or board. Mix together the flour, salt, pepper, and paprika. Coat both sides of the chicken with the flour mixture.
✅Heat the oil and butter in a large frying pan over a medium-high heat, until the butter melts.
✅Add the chicken to the pan and cook for 7-8 minutes, turning once, until both sides are golden brown.
✅Add the garlic, stir for 30 seconds (don’t let the garlic burn), then add the chicken stock, lemon juice, honey, and lemon slices.
✅Bring to the boil and simmer for 5 minutes, until the sauce is slightly reduced.
✅Sprinkle with fresh parsley and serve with rice or pasta.
Succulent chicken in a fresh and zesty sauce with a hint of sweetness.
This Honey Lemon Chicken is ready in 20 minutes.
A brilliant weeknight meal to serve with rice or pasta.
Ingredients
2 large chicken breasts (around 200g/7oz each), sliced in half to make 4 thin chicken breasts
3 tbsp plain (all-purpose) flour
½ tsp salt
½ tsp black pepper
½ tsp paprika
1 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic minced
120 ml (1/2 cup) chicken stock
4 tbsp fresh lemon juice (juice from approx. 1.5 lemons)
3 tbsp honey
1 lemon sliced into half-moon slices
1 tbsp freshly chopped parsley
Instructions
✅Place the chicken breasts on a tray or board. Mix together the flour, salt, pepper, and paprika. Coat both sides of the chicken with the flour mixture.
✅Heat the oil and butter in a large frying pan over a medium-high heat, until the butter melts.
✅Add the chicken to the pan and cook for 7-8 minutes, turning once, until both sides are golden brown.
✅Add the garlic, stir for 30 seconds (don’t let the garlic burn), then add the chicken stock, lemon juice, honey, and lemon slices.
✅Bring to the boil and simmer for 5 minutes, until the sauce is slightly reduced.
✅Sprinkle with fresh parsley and serve with rice or pasta.
