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Honey garlic lemon chicken has a hint of lemon pepper and a light, flavorful batter. It’s pan fried to perfection and the garlic lemon sauce is unmatched in flavor.
Table of Contents
Why Make This Honey Garlic Lemon Chicken
This lemon peppered honey chicken is insanely good. It has a nice, easy, light batter giving the chicken a decadent, rich flavor without the added calories of deep fried chicken. It’s fresh, light and bursting with lemon, garlic and honey in every bite.
It pairs great with so many sides and other dishes. The options are endless, get creative and have some fun with this one. We love it with Asian Cabbage Slaw on the side.
Ingredients Needed To Make This Recipe
Chicken Breasts. I typically use boneless, skinless chicken breasts. Chicken thighs would also work great.
All Purpose Flour. You can also use all purpose gluten free blend. This is to make a light batter and crisp on the chicken.
Seasonings. Salt, pepper, salt-free lemon pepper, paprika. I use salt free lemon pepper because then you get to control the amount of salt in this recipe without sacrificing lemon pepper flavor!
Fresh Lemon. You will be using fresh lemon juice, lemon slices and zest.
Soy Sauce. This adds a nice depth of flavor to the honey, garlic lemon sauce.
Zucchini. This is optional, you can also use yellow squash. This is just an easy veggie to add in while cooking.
Honey. Use your favorite honey, this is a very honey forward recipe so be sure it’s one you love.
All other ingredients and measurements are listed below in the recipe card.
Recipe Variations
Chicken Breasts. Thighs will work wonderfully in place of the breasts, just cook them for a shorter amount of time, they reach the internal temp quicker than breasts.
Zucchini. Yellow squash will also work great, mushrooms would be an easy swap a well.
Soy Sauce. Use tamari or coconut aminos if needed.
Butter. Make this recipe dairy free by using ghee or plant based butter.
Rice. This is an optional serving side, you can use any grain of choice or serve the chicken over pasta.
Steps To Make This Recipe
Step One. Start rice according to the package. Prepare the chicken breasts. Cut the breasts in half if they are large (this helps to cook the chicken quicker and more evenly) pat them dry with a paper towel. In a large, deep skillet on medium/high heat add oil. In a medium sized bowl, mix together the flour, salt, lemon pepper and paprika. Coat both sides of the chicken with the flour mixture.
Step Two. Add the flour coated chicken to the heated, oiled pan. Turn heat to medium. Cook the chicken for about 8-10 minutes on each side or until the internal temp is 165º (all chicken sizes vary so please be mindful to not overcook the chicken). Add 1 tsp more of oil if needed to help finish the cook. Be sure the batter on the chicken doesn’t burn.
Step Three. Add the chopped zucchini to the pan with the chicken, try to fill in the gaps around the chicken for the best cook and give it a quick sauté. Add the butter in and let it melt over everything. While the zucchini and chicken is cooking on medium/low heat, mix your garlic honey lemon sauce.
Step Four. Add minced garlic, honey, lemon juice, zest and soy to a small bowl and whisk well. Pour the sauce over the chicken and zucchini and then remove from heat. Serve over white long grain rice or grain of choice.
Step Five. Serve chicken and veggies over rice, spoon leftover garlic lemon sauce over the chicken as needed. Garnish with parsley (optional) Enjoy.
Leftovers will last up to 4 days in the refrigerator in an airtight container.
Recipe FAQs
Yellow squash, chopped onions, bell peppers would all pair well.
Use almond flour in place of the all purpose flour. You can serve this dish over a bed of fresh lettuce or use zucchini noodles.
I always opt for salt-free lemon pepper seasoning. I typically use Mrs Dash
Recipe Pairings
This recipe is filling and wonderful on it’s own however I do love to pair it with my Kale Salad With Lemon Honey Tahini dressing or my Garlic Butter Rolls. Air Fryer Garlic Bread will also be delicious.
Looking for more spice? Give my Blackened Chicken a try for a kickin’ chicken recipe.
Other Chicken Recipes To Enjoy
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Honey Garlic Lemon Chicken
Equipment
- large skillet or pan
- bowls for mixing
Ingredients
- 1 cup long grain white rice
- 1 lb chicken breasts , about 2 large breasts cut in half *see notes
- ¼ cup all purpose flour
- ½ tsp salt
- 1 tsp lemon pepper, salt-free
- ½ tsp paprika
- 1 tsp olive oil , more as needed for sautéing
- 2 Tbsp butter, *see notes
- 1½ cup zucchini, chopped
Garlic, Lemon, Honey Sauce
- ⅓ cup honey
- 1 tsp lemon zest
- 1-2 tsp soy sauce, *see notes
- ¼ cup fresh squeezed lemon, about one lemon
- 2 Tbsp minced garlic
- 4 lemon slices, optional for garnish
- 1 Tbsp parsley, chopped , optional for garnish
Instructions
- Start rice according to the package. Prepare the chicken breasts. Cut the breasts in half if they are large (this helps to cook the chicken quicker and more evenly) pat them dry with a paper towel. In a large, deep skillet on medium/high heat add oil. In a medium sized bowl, mix together the flour, salt, lemon pepper and paprika. Coat both sides of the chicken with the flour mixture.
- Add the flour coated chicken to the heated, oiled pan. Turn heat to medium. Cook the chicken for about 8-10 minutes on each side or until the internal temp is 165º (all chicken sizes vary so please be mindful to not overcook the chicken). Add 1 tsp more of oil if needed to help finish the cook. Be sure the batter on the chicken doesn't burn.
- Add the chopped zucchini to the pan with the chicken, try to fill in the gaps around the chicken for the best cook and give it a quick sauté. Add the butter in and let it melt over everything. While the zucchini and chicken is cooking on medium/low heat, mix your garlic honey lemon sauce.
- Add minced garlic, honey, lemon juice, zest and soy to a small bowl and whisk well. Pour the sauce over the chicken and zucchini and then remove from heat. Serve over white long grain rice or grain of choice. Spoon leftover garlic lemon sauce over the chicken as needed. Garnish with parsley (optional) Enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this last night for my husband and I. The flavors were delicious and I loved the flour batter on the chicken. Thank you.
So tasty and a perfect fresh summer meal
My husband and I both agreed this was one of the best chicken recipes we have had. The lemon and garlic was such a nice touch and then you add in the honey just wow. Thank you will make again soon.
This was one of the best dinners I’ve made in a very long time period this crisp on the chicken was perfect and the lemon garlic flavor just threw everything over the top. I will absolutely make this again and you should also.
On your Instagram page, you used the marzetti lemon vinegarette but I don’t see it listed here in this recipe. Can you tell me how to use it in the recipe? Thanks!
Hi Maressa, just marinate the chicken in the dressing for an hour or up to 4 hours then continue with the recipe (dip them in the flour coating) the flour doesn’t stick as well with the marinating so please keep that in mind. Otherwise you can drizzle the Marzetti over the bowl once everything is finished for an extra bang of flavor. I hope that helps!
Just served up this delicious meal to my family, and they loved it!! Restaurant quality 😀