Honey Lemon Chicken Skillet

Honey Lemon Chicken Breast in Nonstick Skillet.

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4.87 from 100 votes

Thin chicken breasts are glazed in a honey lemon sauce, for a quick and healthy chicken skillet meal.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 244kcal

Author: Kristen Chidsey

Ingredients

1 pound boneless, skinless chicken breast cutlets
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon pepper
¼ cup honey
¼ cup fresh lemon juice
½ cup chicken stock
1 tablespoon Dijon mustard
1 lemon sliced
¼ cup chopped parsley (optional)

Instructions

Heat olive oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper evenly on both sides.
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.
In a small bowl, whisk together the honey, lemon juice, chicken stock, and Dijon together. Pour into skillet and whisk until boiling.
Once the sauce is bubbling, reduce the heat to a low simmer and add the chicken back to the pan. Lay the lemon slices over the chicken, cover the skillet, and let simmer for 10 minutes or until the chicken is cooked through.
Garnish with parsley and serve.

Video

Notes

Using Chicken Breasts to make Cutlets: Make your own 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.

Storage: Store leftovers in a sealed container for up to 3 days. This leftover chicken is great used to top a salad.

Nutrition