Honey Chicken Recipe

Ingredients

• 3chicken breasts, cut in half lengthwise
• 30 g (¼ cup)plain flour
• 5 ml (1 tsp)salt
• 1.25 ml (¼ tsp)pepper
• 30 ml (2 tbsp)olive oil
• 3garlic cloves
• 56 g (4 tbsp)unsalted butter
• 170 g (½ cup)honey
• 30 ml (2 tbsp)soy sauce
• 45 ml (3 tbsp)chicken broth
• 30 ml (2 tbsp)lemon juice

Instructions

1. 1

   Cut the chicken

   Slice each chicken breast in half lengthwise.

2. 2

   Mix the coating

   In a shallow dish, stir together the flour, salt and pepper.

3. 3

   Heat the oil

   Pour the oil into a large frying pan and warm it over a medium heat.

4. 4

   Coat the chicken

   Dredge the chicken pieces through the flour mixture.

5. 5

   Sear the chicken

   When the pan is hot, add the chicken and sear for 3–4 minutes on each side, until crisp.

6. 6

   Keep it warm

   Take the chicken out of the pan and cover it to keep warm.

7. 7

   Cook garlic butter

   Add the garlic and butter to the same pan. Cook until the butter has melted and the garlic smells fragrant, about 1 minute.

8. 8

   Make the sauce

   Whisk the honey, soy sauce, chicken broth and lemon juice in a bowl. Pour the mixture into the pan and cook until it reaches a gentle boil. Return the chicken to the pan and coat it in the sauce.

9. 9

   Warm the chicken

   Cook just until the chicken is heated through again.

10. 10

    Serve the dish

    Serve and enjoy.

What is honey chicken?

Honey chicken is a sweet-and-savoury chicken dish in the style of Chinese-American takeout, where crisp-coated chicken is finished in a glossy sauce. This version uses lemon juice for a bright tang alongside the honey and soy.

The method keeps the ingredient list straightforward: sear the coated chicken, then build the sauce in the same pan so it picks up the buttery, garlicky flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2097 calories, 153g protein, 171g carbs, 92g fat.

The chicken provides most of the protein, while the flour and honey contribute carbohydrates. Butter, olive oil and honey account for much of the fat and energy in the sauce; serve with vegetables and a moderate portion of rice for a more balanced plate.

Why the coating matters

Flour coating: the thin layer of seasoned flour helps the chicken brown and gives the sauce something to cling to. Shake off any excess so loose flour does not accumulate in the pan.

Chicken pieces: cutting the breasts lengthwise makes thinner pieces that can sear quickly. Try to keep them similar in thickness for more even cooking.

Getting a good sear

Hot pan: let the oil heat over medium before adding the chicken. The recipe gives a searing time of 3–4 minutes per side; aim for a browned, crisp exterior.

Room to brown: arrange the chicken in a single layer rather than crowding the pan. If the pieces do not fit comfortably, sear them in batches.

Building the sauce

Garlic butter: cook the garlic with the butter for about 1 minute, stopping when it smells fragrant. Keep it moving and avoid letting it brown heavily.

Gentle boil: whisk the honey, soy, broth and lemon juice together before adding them to the pan. Bring the sauce just to a soft boil, then return the chicken and turn it to coat.

Checking doneness

Texture: the chicken should be browned outside and no longer pink in the centre. Because breast pieces can vary in thickness, check the thickest piece before serving.

Sauce: the honey mixture should look glossy and cling to the chicken after coating. The final step is only to reheat the chicken, so avoid cooking it for longer than needed.

What to serve alongside

Rice: plain steamed rice is an easy match for the sweet, savoury sauce and makes the pan juices useful at the table.

Vegetables: serve with steamed broccoli, green beans or a crisp salad to add freshness and contrast. Keep accompaniments simple so the honey-lemon sauce remains the focus.

Recipe notes & tips

• Pat the chicken dry before dredging so the flour coating adheres more evenly.
• Shake off loose flour before placing each piece in the pan.
• Use a wide frying pan so the chicken can brown in a single layer.
• Whisk the sauce ingredients together before they go into the hot pan.
• Turn the chicken in the sauce to coat both sides before serving.

Variations

• Add ginger: Stir finely grated fresh ginger into the pan with the garlic.
• Bring the heat: Add chilli flakes to the sauce for a little warmth.
• Use lime: Swap the lemon juice for lime juice for a different citrus note.
• Add sesame: Finish with toasted sesame seeds just before serving.
• Serve with noodles: Spoon the chicken and sauce over cooked noodles instead of rice.

Common mistakes to avoid

• Crowding the pan: the chicken can steam instead of browning, so sear in batches if needed.
• Leaving excess flour: loose coating can clump in the pan, so shake each piece before cooking.
• Burning the garlic: it can turn bitter quickly, so cook it only until fragrant, about 1 minute.
• Boiling the sauce hard: a vigorous boil can make it reduce too quickly, so keep it at a soft boil.
• Overcooking the chicken: breast meat can dry out, so cook only until done and reheat briefly in the sauce.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a pan or microwave until steaming hot throughout; add a small splash of broth if the sauce has thickened.

Frequently asked questions