My mom’s honey lemon chicken went viral last summer! Here’s the full tutorial.
Here are a couple tips for making the perfect honey lemon chicken:
- Don’t skimp on the seasoning
- Make sure the pan is hot to get good color
- You can make it all in the same pan if you want, but if you double the recipe, you may need to dirty a second pan anyway to brown the chicken in batches- (and not every skillet is oven-safe, AND if you’re using cast iron, you may not want to have acidic lemon juice on it)
- Make some rice (and a veggie) while the chicken is in the oven!
- The oven is used mainly to cook the chicken all the way through, get a little caramelization in the lemons, and it gives you time to clean up and prepare other parts of the meal.
- 2 chicken breasts or equivalent chicken cutlets or chicken tenders (you can cut them how you like, but I like pounded and cut into thin strips)
- 1/2 cup flour for dredging
- Salt and Pepper, to taste
- Garlic Powder, to taste
- Paprika, to taste (I like non-smoked)
- Oregano (optional)
- 2 tablespoons olive oil
- 2 tablespoons butter (divided in 2)
- 1/2 cup chicken stock
- 2 tablespoons honey
- 3 lemons
- red pepper flakes (optional)
- fresh parsley, finely chopped
- Preheat the oven to 375° F.
- Season the chicken breast and the flour generously with salt and pepper, garlic powder, paprika, and oregano if using.
- Preheat a large skillet over medium heat and add the oil.
- Lightly coat the chicken pieces in the season flour, (shake off excess), and start browning the chicken. The pan should be hot enough that it sizzles. Add the 1 tablespoon of butter. You aren't trying to fully cook the chicken at this point, just get color on each side.
- Transfer the browned chicken to an oven safe dish. In the pan you cooked the chicken, add the last tablespoon of butter, the chicken stock, and the honey. Let it simmer briefly, then pour the sauce over the chicken in the dish. Squeeze over the juice of 1-2 lemons.
- Cut the third lemon into thin slices (remove seeds! they will make it bitter), and arrange in the dish with the chicken. Top with red pepper flakes if desired.
- Bake at 375° F for 25-30 minutes, until the chicken is deeply golden brown, the sauce is a bit thicker, and the lemons are softened and slightly caramelized (you can eat them!)
- Top with fresh parsley and serve with rice.
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.