Lemon Chicken Recipe

Instructions

Step 1 Pat the chicken breasts dry with paper towels and season both sides with salt, black pepper, paprika, and garlic powder. /n
Step 2 Lightly dredge each chicken breast in flour, shaking off any excess. /n
Step 3 Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside. /n
Step 4 Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant. /n
Step 5 Pour in the chicken broth, lemon juice, lemon zest, and honey, stirring to combine and scraping up any browned bits from the pan. /n
Step 6 Let the sauce simmer for 4–5 minutes until slightly thickened. /n
Step 7 Return the chicken to the skillet and spoon the sauce over the top. Simmer for an additional 3–4 minutes to allow the flavors to blend. /n
Step 8 Garnish with fresh parsley and lemon slices before serving.

Storage and Reheating Tips

Store leftover lemon chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat with a splash of chicken broth to keep the sauce smooth. You can also microwave in short intervals, stirring the sauce occasionally. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator before reheating.