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Raise your hand if you find yourself searching “chicken breast recipes” on Pinterest on a regular basis…

Yep, me too! I’m happy to bring you this Honey Lemon Chicken which ticks all the boxes for a great chicken breast recipe – uses minimal food ingredients that most people will have on hand, ready in 20 minutes or less, tastes amazing and appeals to the whole family, gluten, dairy, and refined sugar free, easy to pair side dishes with… yes, yes, and yes!

I was inspired by this Salt and Lavender recipe for Honey Lemon Chicken, but wanted to make it gluten free and adjust the flavours a smidge to suit our tastes. Cornstarch (arrowroot powder also works) is a great sub in for flour, I don’t notice in any difference swapping it out. Dredging the chicken in it before searing gives the chicken a nice crispy coating and helps thicken the sauce, it’s a small step that makes a big impact on the taste and texture of the whole dish! I reduced the amount of honey and found 1 TBSP to be the perfect amount – not too sweet, not too tart. I added some fresh garlic and coconut aminos for extra flavour and we had ourselves a home run!

This chicken dish comes together in under 20 minutes. You prep the chicken as you would for Perfect Pan Seared Chicken, dredge it in the cornstarch, sear on both sides, deglaze with the quick pan sauce, and finish cooking the chicken in the sauce. The result is perfectly cooked chicken with a nicely seared exterior in a sticky, sweet, tangy, lemony, garlic-y, buttery sauce. It is so. good. I love serving this chicken with jasmine rice and garlic green beans, with the delicious pan sauce spooned over top. It would also be delicious with any grain/carb of choice and vegetable or salad on the side, the flavours are very versatile!

This has become a staple dish in our house, our whole family loves it. I hope you and yours enjoy it too! Be sure to let me know in the comments how it went for you, I love hearing your feedback on the recipes :). If you’re looking for some more home-run chicken dishes, check out my Honey Mustard Chicken, Butter Chicken, Balsamic Chicken with Burst Cherry Tomato Skillet, and Spinach and Goat Cheese Stuffed Chicken. Happy cooking!

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5 from 1 vote

Honey Lemon Chicken

A super flavourful, quick and easy meal that everyone will love! All with ingredients you probably already have on hand. This is a regular in our household!

Course Main Course

Keyword chicken breast, Dairy free, gluten free, honey lemon, supper

Prep Time 5 minutes

Cook Time 15 minutes

Servings 6 servings

Author Garnish at Home, adapted from Salt and Lavender

Ingredients

• 3 large boneless skinless chicken breasts, cut into 6-8 portions
• 2 tbsp cornstarch or arrowroot powder
• sea salt and fresh ground pepper to taste
• 1 tbsp olive oil or oil of choice
• 1/2 cup chicken broth
• 1 zest and juice of a lemon
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tsp coconut aminos or soy sauce
• pinch red pepper flakes
• 2 tbsp butter or ghee for dairy free
• fresh parsley optional garnish

Instructions

• Prep the chicken. To see how I portion and cut chicken breasts, check out my perfectly cooked meat post. Pat dry the chicken with paper towels. On a plate or shallow dish, combine the cornstarch and a generous seasoning of salt and pepper (whisk it quickly with a fork to combine).
  
• Heat a large skillet over medium heat. Dredge the chicken in the cornstarch mixture to coat, shake off excess.
  
• Sear the chicken for 3-5 minutes per side, until nicely browned on both sides. Remove to a plate (chicken will not be cooked through yet, it will finish cooking in the sauce). Brown the meat in batches, if necessary, do not crowd the pan.
  
• While the chicken is cooking, add the remaining ingredients, except the butter and parsley, to a jar and shake to combine (or whisk in a bowl).
  
• Add the sauce to the pan and scrape up the brown bits from the bottom of the pan with a wooden spoon. Bring to a simmer.
  
• Return chicken to the pan and simmer for 5 minutes until sauce is slightly thickened and chicken is cooked through. Turn heat off and add butter, swirl into the sauce until melted and combined.
  
• Garnish with fresh parsley if desired and serve with the pan sauce spooned overtop. I like to serve this meal with rice or potatoes and roasted broccoli or green beans.
  

Featured in This Post:

This post includes affiliate links, meaning I made a small commission at no extra cost to you, should you decide to click through the links and purchase anything. These are my honest opinions and I would never recommend anything to you I didn’t absolutely love and use on a regular basis. Hope you find these lists helpful!

Lodge 12-inch Cast Iron Pan – My everyday go to, most used pan. I keep it on the stovetop because I use it so often there is no point in putting it away. I keep it nicely oiled and it is better than any non-stick pan I’ve ever had. It gives the best sear and I am happy knowing there are no weird chemicals or coating potentially going into our family’s food. The size is perfect for our large family. This is probably my number one staple piece of equipment in the kitchen.

Lemon/Lime Squeezer – I’ve been through 2 or 3 other designs of lemon juicers, all which amounted in a lot of frustration. This is the ultimate lemon and lime juicer, it works like dream, catches all the seeds, and gets the maximum amount of juice out of your lemons and limes with a single press. And the sturdy metal design means its not going to break after a few uses (like the other ones I’ve tried). It is such a game changer, a kitchen tool I use every single day.

Coconut Aminos – This is an excellent healthy substitute for soy sauce. It is gluten free, soy free, much lower in sodium than soy sauce, and packed with amino acids and active enzymes. And it tastes delicious, very similar to soy sauce.

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