Creamy Honey Lemon Garlic Chicken
Creamy Honey Lemon Garlic Chicken
Ingredients
For the Chicken
- 2 chicken breasts, boneless, skinless
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
For the Creamy Sauce
- 4 garlic, cloves, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons honey
- 1 tablespoon lemon juice, freshly squeezed
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, and paprika. Season the chicken breasts thoroughly on all sides with this spice mixture.
⏱️ 5 min
- 2
Heat the olive oil in a large skillet or pan over medium-high heat until shimmering.
⏱️ 1 min
- 3
Carefully place the seasoned chicken breasts into the hot pan. Cook for 5 to 7 minutes on one side until golden brown and a crust has formed.
⏱️ 7 min
- 4
Flip the chicken breasts and cook for another 5 to 7 minutes on the second side, or until cooked through and an internal temperature of 165°F (74°C) is reached.
⏱️ 7 min
- 5
Remove the cooked chicken from the pan and set it aside on a plate. Loosely tent with foil to keep warm.
⏱️ 1 min
- 6
Reduce the heat to medium. Add the minced garlic to the same pan (no need to clean it) and sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 7
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer.
⏱️ 1 min
- 8
Stir in the heavy cream, honey, and lemon juice. Whisk well to combine.
⏱️ 1 min
- 9
Allow the sauce to simmer gently for 2 to 3 minutes, stirring occasionally, until it thickens slightly to your desired consistency.
⏱️ 3 min
- 10
Return the cooked chicken breasts to the pan, turning them to coat thoroughly in the creamy sauce.
⏱️ 1 min
- 11
Garnish with fresh chopped parsley before serving. This dish is excellent served over mashed potatoes or rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Honey Lemon Garlic Chicken
For the Chicken
- 2 chicken breasts, boneless, skinless
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
For the Creamy Sauce
- 4 garlic, cloves, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons honey
- 1 tablespoon lemon juice, freshly squeezed
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, and paprika. Season the chicken breasts thoroughly on all sides with this spice mixture.
⏱️ 5 min - 2
Heat the olive oil in a large skillet or pan over medium-high heat until shimmering.
⏱️ 1 min - 3
Carefully place the seasoned chicken breasts into the hot pan. Cook for 5 to 7 minutes on one side until golden brown and a crust has formed.
⏱️ 7 min - 4
Flip the chicken breasts and cook for another 5 to 7 minutes on the second side, or until cooked through and an internal temperature of 165°F (74°C) is reached.
⏱️ 7 min - 5
Remove the cooked chicken from the pan and set it aside on a plate. Loosely tent with foil to keep warm.
⏱️ 1 min - 6
Reduce the heat to medium. Add the minced garlic to the same pan (no need to clean it) and sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 7
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer.
⏱️ 1 min - 8
Stir in the heavy cream, honey, and lemon juice. Whisk well to combine.
⏱️ 1 min - 9
Allow the sauce to simmer gently for 2 to 3 minutes, stirring occasionally, until it thickens slightly to your desired consistency.
⏱️ 3 min - 10
Return the cooked chicken breasts to the pan, turning them to coat thoroughly in the creamy sauce.
⏱️ 1 min - 11
Garnish with fresh chopped parsley before serving. This dish is excellent served over mashed potatoes or rice.
⏱️ 1 min