Daily Cooking Quest

Honey Lemon Pan Fried Chicken

For a quick and delicious meal, look no further than this honey lemon pan fried chicken. When I am stuck for meal ideas, I tend to go back to my trusted easy recipe to get golden pan fried chicken breasts , seasoned with salt and pepper and coated with flour. Once you master this easy recipe for making batches and batches of golden pan fried chicken, you just need a handful of easy and delicious sauce recipes to go along with it. And trust me, this honey lemon sauce is easy . Even if you think you hate honey lemon sauce, give this recipe a try, and I guarantee you are going to be completely in love.

Honey Lemon Pan Fried Chicken

Chicken breasts are getting bigger and bigger, so I have been cutting them up into two pieces. Thinner and more even thickness means faster cooking time, also the breasts will cook more evenly. You can also pound each chicken breast to reduce the thickness. If the thickness if the chicken breast is much more than 14”, please adjust cooking time accordingly.

Honey Lemon Pan Fried Chicken

Honey Lemon Pan Fried Chicken

5.0 from 4 reviews

Author: Anita Jacobson



Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4


  • a pair of chicken breasts, cut each into two halves
  • salt and pepper, generous amount
  • 1/4 cup all purpose flour
  • 2 tablespoon unsalted butter
  • 2 tablespoon olive oil
  • 1 tablespoon minced garlic (from about 3 cloves of garlic)
  • 3/4 cup chicken stock
  • 1/4 cup honey
  • juice of 1 lemon (about 1/4 cup), reserve the zest
  • 1 lemon, thinly sliced
  • salt and pepper, to taste
  • corn starch slurry (1/2 tablespoon corn starch + 2 tablespoon water)
  • Garnish
  • lemon zest reserves
  • 1 scallion, thinly sliced


  1. Sprinkle each side of chicken breast with generous amount of salt and pepper, and coat with all purpose flour.
  2. Heat butter and olive oil in a frying pan over medium high heat. Once the butter melts, add chicken breasts to the hot pan, cook each sides until golden brown, about 2 minutes per side. Transfer cooked chicken breasts to a plate.
  3. Add minced garlic to the frying pan and cook until golden brown, about 30 seconds. Add chicken stock and bring to a boil, then reduce heat to a simmer. Don't forget to scrap the stuck chicken bits from the bottom of the pan with a spatula, it adds so much flavor to the sauce.
  4. Add honey, lemon juice, and lemon slices to the pan and cook until the sauce is simmering. Season with salt and pepper to taste, then thicken the sauce by adding corn starch slurry. Continue cooking for 3 minutes until the sauce is thick.
  5. Return cooked chicken back to the frying pan to coat with sauce, about 30 seconds should be enough. Serve hot and remember to garnish with lemon zest and scallion.


  • Liz @ I Heart Vegetables says:

    Fried chicken is one of my husband's favorite things! I bet he'd love the flavor in this recipe!

  • Elaine @ Dishes Delish says:

    Mmmm. This pan fried chicken looks fabulous with the honey and lemon! And yes, chicken breasts are getting bigger and bigger! I usually cut mine in half too, sometimes in thirds! Great recipe and beautiful photos!

  • Jagruti says:

    I am sure chicken lovers will ask for second helping, lovely pictures!

  • Ginny McMeans says:

    Gorgeous pictures and a really nice sauce.

  • Beth says:

    I love honey and lemon together! You are right! Chicken breasts are getting huge lately! This chicken looks fantastic!

  • Chris says:

    Hey Anita, I just finished cooking this. The chicken was absolute delicious, salt and pepper the best! I cut down the lemon juice and added teaspoon of sugar though. It tastes super delish. Thanks for the recipe!

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