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!
Servings: 6 servings
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.
