Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Servings: 4
This healthy chicken skillet meal requires only a handful of ingredients and is ready in under twenty-five minutes. Chicken cutlets cooked in a delicious honey lemon sauce. I cannot ask for anything more!
Ingredients
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1 lb boneless skinless chicken breast cutlets
1 tbsp olive oil
1 tsp kosher salt
½ tsp pepper
¼ c honey
¼ c fresh lemon juice
½ c chicken stock
1 tbsp Dijon mustard\
1 lemon sliced
¼ c chopped parsley (optional)
How to make Honey Lemon Chicken Skillet
Step 1: In a large skillet, heat olive oil over medium-high heat.
Step 2: Ready the chicken. Season with salt and pepper.
Step 3: Once the oil is hot, add the chicken to the skillet. Sear for about 2 to 3 minutes on both sides. When done, remove from the skillet and onto a plate.
Step 4: In a bowl, place the honey, lemon juice, chicken stock, and Dijon. Whisk until incorporated, then pour into the skillet and whisk until boiling.
Step 5: Adjust the heat to a low simmer. Add the chicken back to the pan and lay on top of the lemon slices. Cover and simmer for about 10 minutes or until the chicken is cooked through.
Step 6: Remove from the heat. Before serving, garnish with parsley. Enjoy!
Notes:
Using a sharp knife, slice the chicken breast horizontally into two even pieces to make chicken cutlets. Between two pieces of plastic wrap, place the sliced chicken breast and pound using a meat mallet.
Fresh lemon juice a must for this recipe. Never use jarred lemon juice.
Leave the mustard out if you dislike it. But it adds a little rich depth to the honey lemon sauce.
For leftovers, place them in a sealed container and store for up to 3 days.
Nutrition Facts:
Calories: 244kcal | Carbohydrates: 22g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 766mg | Potassium: 512mg | Fiber: 1g | Sugar: 18g | Vitamin A: 34IU | Vitamin C: 23mg | Calcium: 16mg | Iron: 1mg
Ingredients
- 1 lb boneless skinless chicken breast cutlets
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp pepper
- ¼ c honey
- ¼ c fresh lemon juice
- ½ c chicken stock
- 1 tbsp Dijon mustard\
- 1 lemon sliced
- ¼ c chopped parsley (optional)
Instructions
Step 1: In a large skillet, heat olive oil over medium-high heat.
Step 2: Ready the chicken. Season with salt and pepper.
Step 3: Once the oil is hot, add the chicken to the skillet. Sear for about 2 to 3 minutes on both sides. When done, remove from the skillet and onto a plate.
Step 4: In a bowl, place the honey, lemon juice, chicken stock, and Dijon. Whisk until incorporated, then pour into the skillet and whisk until boiling.
Step 5: Adjust the heat to a low simmer. Add the chicken back to the pan and lay on top of the lemon slices. Cover and simmer for about 10 minutes or until the chicken is cooked through.
Step 6: Remove from the heat. Before serving, garnish with parsley. Enjoy!
Notes
Using a sharp knife, slice the chicken breast horizontally into two even pieces to make chicken cutlets. Between two pieces of plastic wrap, place the sliced chicken breast and pound using a meat mallet. Fresh lemon juice a must for this recipe. Never use jarred lemon juice. Leave the mustard out if you dislike it. But it adds a little rich depth to the honey lemon sauce. For leftovers, place them in a sealed container and store for up to 3 days.
