This post may contain affiliate links. Please read our disclosure policy.
This Honey Chicken is tender chicken tossed in a skillet with butter, honey, garlic, fresh lemon juice, spices, and soy sauce. This Honey Lemon Chicken is a quick and easy 15-minute chicken dish.
When I am in a hurry and need a quick, weeknight meal that my family loves, I make this Sticky Honey Chicken recipe. It is super flavorful, and easy, and everyone loves it!
This Honey Glazed Chicken is tossed in a lemon garlic butter sauce and honey to give it the perfect amount of sweetness.
This Honey Soy Chicken is bursting with flavor from the garlic, fresh lemon juice, butter, honey, and soy sauce. You are going to be addicted in no time at all!
Honey Chicken Ingredients:
- Chicken Breast — I suggest using boneless, skinless chicken breast or thighs, cut into bite-size pieces.
- Salt and Pepper — sprinkle the chicken with salt and pepper before tossing it in cornstarch.
- Cornstarch — this is what helps the sauce adhere to the chicken and also gives it a slightly crispy coating. You may use flour instead.
- Garlic Powder — also called granulated garlic. May substitute garlic salt for the garlic powder but just omit the salt above.
- Butter — use salted butter in this honey chicken recipe.
- Olive Oil — the combination of oil and butter helps to create the perfect crust.
- Honey — use a regular, pure runny type of honey in this honey glazed chicken recipe.
- Garlic — use finely diced fresh garlic cloves for the best flavor.
- Lemon Juice — I suggest using freshly squeezed lemon juice for the freshest flavor.
- Soy Sauce — may use regular soy sauce or gluten-free tamari sauce.
- Oregano — this is optional but adds an extra layer of flavor.
How to make Honey Lemon Chicken:
- Start by cutting the chicken into bite-size pieces. Pat dry with a paper towel. Sprinkle with salt, pepper, and garlic powder. Toss in cornstarch and coat well.
- Heat a large skillet over medium-high heat. Add oil. Cook chicken for 8-10 minutes.
- Add butter, garlic, honey, lemon juice, and soy sauce in a pan. Let cook and thicken for about 5 minutes.
- Sprinkle with fresh oregano or parsley and serve.
If you love this recipe, check out my Asian Sticky Chicken Recipe with Coconut Rice. The coconut rice recipe would taste amazing with this honey garlic chicken recipe.
Tips and Q & A:
Can I use flour instead of cornstarch to coat the chicken?
Yes! You can use either cornstarch or all-purpose flour to coat the chicken. It helps the lemon garlic butter sauce adhere to the chicken.
What can I serve this Honey Lemon Garlic Chicken with?
You can serve this on top of rice, with creamy mashed potatoes, with smashed potatoes, easy oven-roasted potatoes, or served with vegetables like green beans with almonds and lemon zest.
Storage:
This honey lemon garlic chicken can be stored in an air-tight container in the refrigerator for up to 5 days. To reheat it, I suggest heating it in a skillet.
I love to hear from you! If you make this recipe, please be sure to leave a comment and give this recipe a rating. If you make any of my recipes, tag me on Instagram @modern_honey so I can see your creations. It’s one of my favorite things seeing you make these recipes in your own kitchen. Sign up for my newsletter below so you never miss a recipe. Thank you for following along! I truly do have the greatest readers.
FOLLOW ME ON: INSTAGRAM — FACEBOOK — PINTEREST
Pin this now to find it later
Pin It
Honey Chicken
Equipment
Ingredients
- 1 1/2 lbs. Chicken Breast (cut into bite-size pieces)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
- 1/4 cup Cornstarch
- 2 Tablespoons Olive Oil
- 4 Tablespoons Butter
- 3 Garlic Cloves (minced)
- 1/3 cup Honey
- 2 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Soy Sauce
- Fresh Oregano or Italian Parsley (chopped for garnish)
Instructions
- Start by cutting the chicken into bite-size pieces. Pat dry with a paper towel. Sprinkle with salt, pepper, and garlic powder. Place the cornstarch in a bowl and toss the chicken in cornstarch and coat well.
- Heat a large skillet over medium-high heat. Add oil. Cook chicken for 8-10 minutes.
- Add butter, garlic, honey, lemon juice, and soy sauce in the pan. Let cook and thicken for about 5 minutes. * If you want a thicker sauce, you may remove the chicken from the pan and cook the sauce for 5 minutes and then add the chicken and toss together.
- Sprinkle with fresh oregano or parsley and serve. May drizzle with more honey when serving.
Notes
- Chicken Breast -- I suggest using boneless, skinless chicken breast or thighs, cut into bite-size pieces.
- Cornstarch -- this is what helps the sauce adhere to the chicken and also gives it a slightly crispy coating. You may use flour instead.
- Garlic Powder -- also called granulated garlic. May substitute garlic salt for the garlic powder but just omit the salt above.
- Honey -- use a regular, pure runny type of honey in this honey glazed chicken recipe.
- Lemon Juice -- I suggest using freshly squeezed lemon juice for the freshest flavor.
- Soy Sauce -- may use regular soy sauce or gluten-free tamari sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! My family of 7 loved this honey chicken-which is a HUGE compliment to you and win for me! Thank you!!
I tripled the recipe for my 3 teenage boys and there was almost none left over for my husband.
I am right there with you, Diana, with the teenagers! They eat a lot! Haha! I am so glad it passed their test. 🙂
I made this tonight and it was very easy and tasted really good. As suggested by others I will definitely triple the sauce since we like more sauce with our rice. Probably will do red pepper flakes too. I will definitely be making this again. Thanks for the recipe!
Thank you so much, Laurie, for trying my honey chicken recipe. I am so glad you liked it!
Love this recipe – quick and easy, and the chicken is light and tender! I triple the amount of sauce so we have plenty to have with our rice, and added some crushed red peppers and the garlic when sautéeing the chicken. Thank you, thank you!
I love the idea of making more sauce and adding crushed red pepper and garlic to the chicken. I bet that added so much flavor! Thank you so much for trying my recipe.
I made a double batch of this last night along with a coconut rice recipe that I had and everyone loved it. In fact, my daughter and wife both are having leftovers for lunch today. I followed the recipe exactly, which was very easy, and it came out great. With the exception of chicken, the recipe is convenient as all the other ingredients are standard at home items. The flavors of the sauce came together beautifully and made it a pleasure to eat. It was better than the food we eat at my favorite Chinese restaurant here in Dallas (and that’s a huge complement).
Ironically, I am a huge follower of yours, but I’ve always stuck to desserts as everyone loves dessert. In fact, I’ve made your Levain recipe probably about 30 times with various add-ins, and they’re always a hit. My most popular variation of the levain is with white chocolate and craisins. I’ll need to start paying attention to your entrees more frequently. Thanks!
You are so awesome, Jay! Thank you for being a long time follower. I appreciate it so much! I am so happy your family loved it. Also, I love the idea of adding different add-ins to the Levain Bakery cookies. Amazing!
The sticky honey chicken is yummy! I suggest either making 1 & 1/2 times or double the sauce.
Hi Sherry! Thank you for trying my honey chicken recipe. That’s a great tip to increase the sauce…especially if you put it over rice.
I added cherry tomatoes for color and more taste. This was a great recipe. Thanks Lynda W.
I added cherry tomatoes for color and more taste. This was a great recipe.
What a great idea, Lynda! I bet that added some freshness to the honey chicken. Thank you for trying my recipe!
Do you thicken the sauce ingredients in a separate pan then add to the chicken in the skillet? Sounds and looks yummy and I’ll try it once the cooking instructions are clarified.
Hi Barb! You can do it either way. You can add the sauce ingredients into the pan with the chicken or if you want a thicker sauce, remove the cooked chicken from the pan, add the sauce ingredients and let it thicken for 5 minutes, and then add the chicken and coat with the sauce. Either method works great. I hope that helps!
What a great recipe! I doubled it, we are busy, so we would have leftovers. Delicious over rice of any kind! A bottle of Sauvignon Blanc and we had a terrific evening!
Thank you!!
Thank you so much, Christine, for already making the honey chicken. You are awesome! So happy you loved it.