Skillet Lemon Glazed Chicken

Skillet Lemon Glazed Chicken

If you ever find yourself with the busiest week of your life and yet somehow end up with 100 pounds of cherries in the back of your truck that can’t be ignored, don’t worry, I’ve got your back. You can still sweat it out in the kitchen canning those babies, kill it in the work/kid/laundry/Netflix department and get dinner on the table, too.

Because. Skillet Honey Lemon Glazed Chicken.

Super fast. Super simple. And of course, super delicious.

Skillet Lemon Glazed Chicken

It’s kind of a riff off a beloved Orange Chicken recipe except that it’s lightened up a bit (no breading/frying) and doesn’t require you to turn on your oven. No Oven recipes {<–100+ of my favorites right there in that link} make me happy whether the temps are 30 degrees or 97 degrees.

The key to perfection is getting your skillet piping hot so that the chicken instantly develops that golden caramelization on the outside while staying juicy and tender on the inside. Smothered in the lightly sweet, lemony glaze, you’ve got a real winner. (Just say it with me, you know you want to: winner, winner, chicken dinner). Mmm, we love this one.

What To ServeRoasted or steamed broccoli or these skillet green beans
Hot, cooked rice (stovetop brown rice version here) or quinoa
Fresh fruit

Skillet Lemon Glazed Chicken

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Skillet Lemon Glazed Chicken

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Ingredients:

  • 1 cup low-sodium chicken broth or stock
  • 1 teaspoon fresh lemon zest (from about 1 lemon, zest before juicing)
  • 1/3 cup fresh lemon juice (from about 2 lemons)
  • 2 tablespoons low-sodium soy sauce
  • 3 tablespoons honey
  • 1/2 teaspoon grated fresh ginger (see note)
  • 2 tablespoons cornstarch
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into small bite-size pieces
  • Salt and pepper
  • 1 tablespoon sesame oil or olive oil
  • Sprinkle of parsley or cilantro for serving, optional

Directions:

  1. For the lemon glaze, whisk together the chicken broth, lemon zest, lemon juice, soy sauce, honey, ginger, and cornstarch. Set aside.
  2. Pat the chicken pieces dry and sprinkle all over with salt and pepper (don’t skip this step or else your chicken will be bland and tasteless).
  3. Heat the sesame or olive oil (or a combination – yum!) in a 12-inch nonstick skillet over medium-high heat until rippling. It should be very hot to get that chicken nice and golden.
  4. Add the chicken in a single layer to the hot skillet and brown on all sides (this is why it’s important to have a hot skillet). It will cook all the way through in the next step.
  5. Whisk the honey lemon glaze mixture to recombine and pour it into the skillet with the chicken. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce is thickened and the chicken is cooked through.
  6. Season with additional salt and pepper to taste, if needed. Sprinkle with parsley or cilantro, if using. Serve over hot, cooked rice, quinoa, or whatever else your heart desires (or just serve on its own).

Notes:

For the fresh ginger, I always freeze 1-inch, unpeeled pieces of ginger and pull them out of the freezer to use in recipes like this. Straight from the freezer, the fresh ginger grates beautifully on a microplane/rasp grater or on the small holes of a box grater.

If you like a little heat with your sweet, add hot sauce to the lemon glaze mixture to taste. It’s really important to add salt and pepper to taste at the end to help balance the flavors of the lemon sauce.

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Recipe Source: variation from this favorite Orange Chicken recipe