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Honey Lemon Chicken Skillet

Honey Lemon Chicken Skillet

The ultimate comfort food, Honey Lemon Chicken Skillet combines sweet honey and zesty lemon for a dish that’s perfect for an easy weeknight dinner. With juicy chicken and a simple, flavorful sauce, it's a must-try for your next meal!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cutlets 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

Equipment

  • Large Pot
  • Skillet
  • Whisk
  • Saucepan
  • Chef's Knife
  • Frying pan

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with ¼ cup chopped parsley and serve.

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.