{"id":629,"date":"2024-04-22T16:58:31","date_gmt":"2024-04-22T16:58:31","guid":{"rendered":"http:\/\/dumpshop.me\/?p=629"},"modified":"2024-04-26T10:34:11","modified_gmt":"2024-04-26T10:34:11","slug":"easy-honey-lemon-chicken","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2024\/04\/22\/easy-honey-lemon-chicken\/","title":{"rendered":"Easy Honey Lemon Chicken"},"content":{"rendered":"
Here I’ll show you a really simple yet delicious way to dress up the mighty chicken breast!<\/span><\/strong><\/span><\/p>\n This is truly what weeknight dinners are made of. Something that comes together in a pinch, uses minimal ingredients and tastes like a million dollars. Follow me…<\/p>\n You really can’t go wrong with a sliced chicken breast recipe. Two chicken breasts divided through the centre to make 4 even-sized breasts<\/strong> truly make the easiest dinner.<\/p>\n I like to get my chicken close to room temp<\/strong> before frying it. Although it’s somewhat disputed, I do find that it relaxes the meat and prevents it from seizing up and going chewy when you fry it. Once you’ve sliced the chicken, you’ll want to dredge it through seasoned flour<\/strong>. Not only will this help the chicken develop a golden crust, but it’ll also help the sauce cling to the chicken.<\/p>\n Pan-frying is the best option not only for speed but also for the chicken to develop flavour. I like frying the chicken in butter (for a rich flavour) and some oil (to help prevent the butter from burning). The chicken won’t take long to cook and keep in mind it’ll carry on cooking slightly as it rests and when it is basted in the sauce.<\/p>\n Process shots: slice chicken (photos 1&2), dredge chicken (photos 3&4), fry chicken (photos 5&6)<\/em><\/span><\/p>\n The sauce truly couldn’t be more simple if it tried. Here’s what you’ll need:<\/p>\n It’ll be pretty watery at the start, but the butter helps emulsify the sauce and thicken it slightly. As the stock begins to evaporate the honey will also begin re-thickening. From there, the excess flour from the chicken thickens up the sauce a little more. The end result should be a light glossy sauce that clings to the chicken and is no longer watery.<\/p>\n Process shots: add honey, lemon and stock to pan (photo 1), simmer and stir in butter (photo 2), add chicken (photo 3), add lemon and baste in sauce (photo 4).<\/em><\/span><\/p>\n The lemon is subtle and certainly not overbearing at all. If you want it more lemony I suggest adding more over the chicken at the end, just so you don’t break up the sauce too much. It’s much easier to add more than take it out!<\/p>\n Like the lemon, it’s subtly sweet. As the sauce reduces down it’ll get sweeter. It’s still overall a nice savoury dish with a kiss of sweetness.<\/p>\n It will thicken, have faith! Just keep gently simmering and stirring away. The end result should be light and glossy, not necessarily thick and syrupy.<\/p>\n This is definitely best made fresh, so I don’t recommend making it ahead of time. Thankfully it comes together in 20 minutes!<\/p>\n I tinkered around with garlic and more added black pepper, both of which worked nicely. Some finely diced shallots could work too, as could a very small amount of thyme. I’d try the recipe as it is though and use a base to branch out after!<\/p>\n I love fresh parsley<\/strong> for a final pop of colour and flavour. I also like a final pinch of pepper too (lemon loves pepper!).<\/p>\n I whacked some cubed potatoes in the air fryer and added some asparagus a few minutes before they were done. Check out my Side Dishes<\/a>\u00a0for more inspo!<\/p>\n Alrighty, let’s tuck into the full recipe for this honey lemon chicken shall we?!<\/strong><\/p>\n<\/p>\n
Pan-Fried Chicken Breast<\/strong><\/span><\/h2>\n
Preparing the chicken<\/h3>\n
Cooking the chicken<\/h3>\n
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Honey Lemon Sauce<\/strong><\/span><\/h2>\n
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Sauce consistency<\/h3>\n
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Honey Lemon Chicken FAQ<\/strong><\/span><\/h2>\n
How lemony is the sauce?<\/em><\/h3>\n
How sweet is the sauce?<\/em><\/h3>\n
How do I get the sauce to thicken?<\/em><\/h3>\n
Can I make this ahead of time?<\/em><\/h3>\n
Is there anything else I could add to this sauce?<\/em><\/h3>\n
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Serving Honey Lemon Chicken<\/strong><\/span><\/h2>\n
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How to make Honey Lemon Chicken<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n