Description
A bright and flavorful chicken dish featuring tangy lemon, rich garlic, and a hint of honey, perfect for a quick weeknight dinner.
Ingredients
For the Marinade
- 2 tablespoons olive oil (For the marinade and searing.)
- 2 tablespoons fresh lemon juice (Use fresh juice for best flavor.)
- 1 teaspoon lemon zest (Zest from the lemon.)
- 2 cloves garlic, minced (Freshly minced garlic.)
- 1 teaspoon honey (To balance acidity.)
- 1 teaspoon kosher salt (Season generously.)
- 1/2 teaspoon black pepper (For seasoning.)
- 1 teaspoon chopped fresh herbs (Optional, can use parsley, thyme, or oregano.)
For Cooking
- 4 pieces chicken breasts, thighs, or tenders (Choose any of these chicken cuts.)
- 1/2 cup chicken broth (For the pan sauce.)
- 1 tablespoon butter (For richness in the sauce.)
- 2 tablespoons lemon juice (Added during the cooking process.)
- red pepper flakes optional (For a small kick.)
Instructions
Prepare the Marinade
- In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, honey, salt, black pepper, and chopped herbs to make the marinade.
- Add chicken to the marinade, coating well. Let it marinate for at least 30 minutes in the fridge, up to 4 hours.
Cooking the Chicken – Stovetop
- Pat chicken dry for a good sear. Heat a large skillet over medium-high heat with a thin film of olive oil.
- Add chicken and cook until golden on each side. Lower heat to medium.
- Add chicken broth, butter, and lemon juice to the pan. Let it simmer to reduce slightly.
- Check that the internal temperature of the chicken reaches 165°F. Rest for 5 minutes before slicing.
Serving
- Spoon sauce over the chicken before serving. Enjoy with sides like rice, potatoes, or salad.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently to maintain moisture. For variations, consider using different herbs or adding capers for briny flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American