Honey Garlic Lemon Chicken
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.
Servings: 4
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
*use boneless, skinless chicken breasts. Thighs will also work.
*plant based alternative will work to make this dairy free.
*add 1 tsp of soy sauce, feel free to add more as needed.
Leftovers will last up to 4 days in the refrigerator in an airtight container.
Nutrition
Serving: 1cup | Calories: 440kcal | Carbohydrates: 69g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 438mg | Potassium: 646mg | Fiber: 1g | Sugar: 25g | Vitamin A: 159IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 2mg