Glazed Lemon Honey Garlic Chicken

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Glazed Lemon Honey Garlic Chicken is tender and juicy chicken cooked in the skillet topped the most amazing lemon honey garlic glaze! You are going to love this simple but full of flavor 30 minute meal! Quick and easy meals that are the best family meals are perfect for a busy weeknight. If you love 30 minutes meals try this Caramel Chicken, Chicken Enchiladas with Avocado Cream Sauce or Cider Glazed Chicken.

Glazed Honey Lemon Garlic Chicken

If you haven’t noticed yet, 30 minute meals are becoming my BFF lately. And my skillet meals are becoming quite popular on my site. This Creamy Tuscan Garlic Chicken is soaring to one of the most popular skillet meals on the site! These 30 minute meals are saving me during the busy school year and I am still able to provide a delicious meal that brings the family together for just a few minutes each night. The best part about this recipe is that it only requires a few ingredients. I had all of the ingredients in the pantry and some costco chicken in the fridge and this meal was on the dinner table in no time at all! The chicken gets cooked in butter on the skillet infusing delicious flavor and making the chicken tender and juicy. And then the glaze that goes on top is incredible. A little bit of tang from the lemon, plus the sweet honey, and garlic all come together to add big flavor to this simple meal. Your entire family will love this meal! And you will love it because it is easy to make and has the most incredible lemon garlic honey glaze. Simple, minimal ingredients, and big on flavor. That is how we like ’em!

How to make Glazed Honey Lemon Garlic Chicken?

In a medium sized skillet add the butter and allow to melt over medium high heat. Add the chicken thighs to the skillet and salt and pepper. Cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. In a small bowl whisk olive oil, lemon juice, minced garlic, honey, soy sauce and Italian seasoning. Pour it on top of the chicken and cook for a few minutes to allow the garlic to cook and for the sauce to reduce and thicken.

Chicken Breast or Chicken Thighs?

You can substitute thighs for chicken breasts. You get a better flavored part of the chicken from the thighs that are a working muscles, which is why they are darker meat. I prefer thighs over breasts for cooking and eating however either is great for this recipe.

How do you know when Chicken Thighs are done?

The safe internal temperature for cooked chicken is 165° Fahrenheit(75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you’re cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.

What goes well with Glazed Honey Lemon Garlic Chicken?

Green Salad White or Brown Rice Pasta Green Vegetables: Green Beans, Broccoli or Asparagus

Looking for more honey garlic recipes? Try these!

Foil Pack Honey Garlic Chicken Sticky Honey Garlic Butter Shrimp Roasted Honey Garlic Butter Chicken Honey Garlic Chicken Stir Fry Slow Cooker Honey Garlic Glazed Wings

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram And the recipe calls for minced garlic, but the photo of the finished dish shows sliced garlic. Could I use either? Love your site!!! I used bone-in/skin-on thighs dusted all over (including beneath the skin) with dried lemon zest, salt and a LOT of cracked pepper. Cooked them fully in butter/olive oil and popped them into the toaster over to keep warm (and eventually to crisp up the skin under the broiling element before returning them to the pan. Sautéed the garlic and lots of fresh lemon zest in the butter/olive oil/chicken fat until fragrant, then deglazed the pan with white wine, which I let reduce by half before adding the sauce mixture. As it cooked I kept adding white wine to get more sauce, and just before returning the chicken to the pan I added a roux which thickened it perfectly. After simmering the thighs (skin side up to keep the skin crisp) in the sauce, I plated with some sauce on the side for dipping, and poured the remained of the a Trader Joes wild rice/red rice/quinoa mixture and snarfed the entire thing. Serving to the BF tomorrow. Can’t wait to explore the rest of your recipes Alyssa! The bad: Somehow the flavors are just a little weird, a bit off. I’d like to cook the chicken using the exact same method, but with completely different flavors. I was having trouble making the sauce thicker and kept over cooking the chicken because of it. So now I add a little flour (2 tbs-ish?) to the mix. I now buy the Trader Joe’s all natural chicken fresh breast tenders (usually 1 lb) because it has saved me the trouble of removing a lot of fat and cutting thighs or breasts. I use an alternative to soy sauce called liquid aminos. I changed the honey to a half cup to match the lemon juice. I put the sauce in the pan first for like 2 minutes (on medium heat) then add the chicken and apply Susie-Q. Cook one side for 4 minutes, flip them, next side for 3 minutes, then I drain the sauce in a bowl and keep the chicken in the pan and switch to high heat. I char both sides (just have to watch it until it looks how you want, flipping just a couple times to check each side) and then drop them in the sauce and boom, they’re ready. TBH I kinda just eat the chicken out of the sauce bowl but you can plate a few pieces and drizzle the sauce on top. Mashed potatoes and asparagus are good sides. -adding a little liquid aminos to your asparagus while cooking it is bomb. Comment * Name * Email * Website