Lemon Honey Glazed Chicken Recipe – Easy 30-Minute Dinner Over Rice

The sizzle of chicken hitting a hot pan, paired with the bright blast of lemon and the gentle sweetness of honey—honestly, this lemon honey glazed chicken over rice is the kind of dinner that makes me do a little happy dance in my kitchen! I discovered this recipe one hectic Tuesday night when I needed something fresh, fast, and satisfying (let’s face it, weeknights are a scramble). The result? A quick, flavorful meal that brought the whole family racing to the table, forks in hand.

I’ve always loved the combo of citrus and honey. It’s pure comfort, with a little zing to wake up your tastebuds. This lemon honey glazed chicken recipe isn’t just easy—it’s foolproof. You know, sometimes you want a dinner that feels like you put in way more effort than you actually did. This is that dinner! Whether you’re cooking for picky eaters, trying to sneak in a protein-packed meal, or just want something that looks beautiful on your plate, this chicken over rice delivers every time.

And here’s a fun fact: Lemon and honey have been paired together in savory cooking for centuries, thanks to their ability to balance out rich flavors and add a bright twist. After making this recipe dozens of times, I can honestly say it’s become my go-to for busy nights—especially when I want something healthy, hearty, and totally delicious. So if you’re ready for a meal that’s bold, beautiful, and a breeze to whip up, you’ve got to try this lemon honey glazed chicken over rice. Your tastebuds (and your family) will thank you!

Why You’ll Love This Recipe

There’s a reason this lemon honey glazed chicken recipe is a standout in my dinner rotation! After plenty of trial (and a few hilarious errors), I’ve nailed down a method that’s reliable, quick, and packed with flavor. Here’s why you’ll want to make it again and again:

• Quick & Easy: Done in just 30 minutes—seriously, you can get dinner on the table before the kids finish their homework.
• Simple Ingredients: No need for a fancy grocery run. Most of these are pantry staples you’ve probably already got waiting for you.
• Perfect for Any Occasion: It’s just as welcome on a regular weeknight as it is at a casual dinner party. I’ve brought it to potlucks and it disappears fast!
• Crowd-Pleaser: Even picky eaters go back for seconds. The sweet-tangy glaze is totally irresistible.
• Unbelievably Delicious: The chicken is juicy, the glaze is sticky and glossy, and the rice soaks up every drop of flavor. It’s comfort food with a bright, fresh twist.

What sets this lemon honey glazed chicken apart? For starters, I use a quick marinade to infuse the chicken with flavor before it ever hits the pan. Blending lemon zest into the glaze (not just juice) adds a punchy, aromatic kick. And finishing the chicken in the sauce makes every bite melt-in-your-mouth good. Trust me, this isn’t just another chicken recipe—it’s the one you’ll crave when you want something a little special but don’t have hours to spend fussing over dinner.

This meal is more than just tasty—it brings a little sunshine to your plate. Whether you’re feeding a crowd or just yourself, it’s the kind of dish that makes you pause, savor, and maybe even close your eyes for a second. There’s something about the tart lemon, mellow honey, and tender chicken that just feels good. And hey, if you’re like me and love leftovers, this recipe tastes just as amazing the next day!

Ingredients Needed

This lemon honey glazed chicken over rice uses simple, wholesome ingredients to deliver bold flavor and a super satisfying texture—without any fuss. Most of these are kitchen staples, and you can easily swap or substitute if needed:

• For the Chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs/680g)
  • Salt and freshly ground black pepper (to taste)
  • 1 tablespoon olive oil (for searing)
• For the Lemon Honey Glaze:
  • 1/4 cup honey (60ml; local honey adds extra flavor!)
  • 1/4 cup fresh lemon juice (60ml; about 2 large lemons)
  • 1 tablespoon lemon zest (from the same lemons)
  • 2 tablespoons soy sauce (30ml; use low sodium if preferred)
  • 2 garlic cloves, minced (for depth)
  • 1 tablespoon Dijon mustard (15ml; optional but adds tang)
  • 1 teaspoon cornstarch (mixed with 2 teaspoons water for thickening)
• For the Rice:
  • 1 cup uncooked jasmine or basmati rice (200g; you can use brown rice for extra fiber)
  • 2 cups water or chicken broth (480ml; broth adds more flavor)
  • Pinch of salt
• Optional Garnishes:
  • Chopped fresh parsley or cilantro (for color and freshness)
  • Extra lemon slices (for serving)
  • Red pepper flakes (for a little heat)

Ingredient tips: If you’re gluten-free, swap soy sauce for tamari. You can use chicken thighs instead of breasts for a juicier result—just adjust cooking time. I like using jasmine rice for its lightly floral aroma, but honestly, any rice works! For a thicker glaze, add a bit more cornstarch, or skip it for a lighter sauce. If you’re out of Dijon, regular yellow mustard works in a pinch. The honey makes the glaze sticky and glossy, but maple syrup is a decent substitute if you prefer.

Brand notes: I love Bragg soy sauce and Nature Nate’s honey for their clean taste. For rice, Lundberg jasmine is my classic go-to—never mushy! And when it comes to lemons, the fresher, the better. If you want to use bottled lemon juice, it’ll work, but the zest is what really makes the glaze pop.

Equipment Needed

Making lemon honey glazed chicken over rice doesn’t require anything fancy, promise! Here’s what you’ll need—and a few swaps if you’re missing something:

• Large nonstick or stainless skillet (10-12 inch; cast iron works for best browning)
• Medium saucepan (for rice; a rice cooker is fine if you have one!)
• Small mixing bowl (for glaze ingredients)
• Whisk or fork (for blending glaze)
• Cutting board and sharp knife (for prepping chicken and lemons)
• Microplane or zester (for lemon zest; if you don’t have one, carefully use a vegetable peeler and chop finely)
• Tongs or spatula (for flipping chicken)
• Measuring cups and spoons (accuracy matters for the glaze!)

Honestly, I’ve made this recipe in everything from a basic nonstick pan to my trusty old cast iron. Cast iron gives a beautiful sear, but nonstick is great for easy cleanup. If you’re using a rice cooker, just follow the manufacturer’s instructions—set it and forget it! For whisking the glaze, a regular fork is fine if you’re in a pinch. Wash your microplane right after zesting; the lemon oils get sticky fast. And if you’re on a budget, most discount stores carry solid nonstick pans and basic utensils that will do the trick.

Preparation Method

1. Prep the Rice:
   Rinse 1 cup (200g) of jasmine or basmati rice under cold water until the water runs clear. Combine rice with 2 cups (480ml) water or chicken broth and a pinch of salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes (until liquid is absorbed, rice is fluffy). Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the Chicken:
   Pat chicken breasts dry with paper towels. Season both sides with salt and pepper. If the breasts are thick, pound lightly to even thickness (about 1/2 inch/1.3cm)—this helps them cook evenly and stay juicy.
3. Make the Lemon Honey Glaze:
   In a small bowl, whisk together 1/4 cup (60ml) honey, 1/4 cup (60ml) lemon juice, 1 tablespoon lemon zest, 2 tablespoons (30ml) soy sauce, 2 minced garlic cloves, and 1 tablespoon (15ml) Dijon mustard. In a separate dish, mix 1 teaspoon cornstarch with 2 teaspoons water to make a slurry; set aside.
4. Sear the Chicken:
   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through (internal temp: 165°F/74°C). Remove to a plate and tent with foil to keep warm.
5. Make the Glaze:
   Lower heat to medium. Pour glaze mixture into the skillet, scraping up any browned bits for extra flavor. Bring to a gentle simmer, then stir in cornstarch slurry. Cook for 2-3 minutes, stirring, until glaze thickens and turns glossy. If it’s too thick, add a splash of water or chicken broth.
6. Finish the Chicken:
   Return chicken breasts to the skillet, turning to coat in glaze. Simmer for 2 minutes to warm through and let the flavors mingle. Spoon extra glaze over the top so it’s sticky and shiny.
7. Serve:
   Spoon fluffy rice onto plates. Slice chicken if desired and arrange on top. Drizzle with extra sauce, sprinkle with fresh parsley or cilantro, and add lemon slices for color. (If you like heat, a pinch of red pepper flakes goes great here!)

Notes & Troubleshooting: If your chicken is browning too quickly, lower the heat. If the glaze seizes up or burns, add a splash of water and stir gently to loosen. For extra juicy chicken, let it rest for a couple minutes before slicing. If you’re short on time, use pre-cooked rice (not as fragrant, but hey—it works!). And don’t worry if your glaze isn’t perfectly smooth; a little texture makes it even more mouthwatering!

Personal tip: Sometimes I prep the glaze ahead and stash it in the fridge—makes dinner even faster. If you’re doubling the recipe, you’ll want a big skillet, or do the chicken in batches for best browning.

Cooking Tips & Techniques

Let’s be real: chicken can go from juicy to dry in a blink. Here are my top tips (learned from a few overcooked disasters) for getting this lemon honey glazed chicken perfect every time:

• Pound the Chicken: Even thickness is key for even cooking. I use a zip-top bag and a rolling pin—no fancy mallet needed.
• Don’t Overcrowd the Pan: Give those chicken breasts space to sear. If they’re too close, they’ll steam, not brown.
• Use Fresh Lemon: Bottled juice just isn’t the same. The zest adds a ton of flavor, so don’t skip it!
• Simmer, Don’t Boil: When making the glaze, gentle heat keeps it smooth. Boiling can make it grainy or split.
• Rest the Chicken: Letting the chicken rest (even just 2 minutes) after cooking keeps it moist. Slice against the grain for tenderness.

Common mistakes? Overcooking is number one. Grab a meat thermometer—trust me, it’s a game-changer. If the glaze gets too thick, whisk in a splash of water. Once I forgot to add cornstarch, and the sauce was thin but still tasty; just don’t expect it to cling as much. Timing matters—start the rice first, prep the glaze while the chicken cooks, and you’ll have everything ready at once. Multitasking is your friend here!

For consistency, use the same pan every time if you can. I noticed my cast iron skillet gives extra flavor and better browning. If you’re making a double batch, keep the glaze warm on the side. And hey, if you mess up a step, don’t panic—this recipe is forgiving. The flavors come together beautifully no matter what!

Variations & Adaptations

This lemon honey glazed chicken recipe is super flexible—here’s how you can make it your own:

• Dietary Swaps: Use tamari instead of soy sauce for gluten-free, or coconut aminos for soy-free. Chicken thighs work great if you prefer dark meat.
• Seasonal Flavors: Add fresh herbs like thyme or rosemary in spring, or toss in a handful of sliced strawberries for a summer twist. In autumn, swap rice for wild rice or quinoa.
• Flavor Boost: Stir in a tablespoon of chili garlic sauce or sriracha to the glaze for extra heat. Or, try a splash of orange juice instead of lemon for a sweeter vibe.
• Cooking Methods: Grill the chicken outdoors for smoky flavor—just brush with glaze in the last few minutes. Or bake in the oven at 400°F (200°C) for 20-25 minutes, glazing halfway through.
• Allergen Substitutions: If you’re allergic to honey, swap in maple syrup or agave. For rice allergies, serve over cauliflower rice or mashed potatoes.

Personal favorite: I sometimes add a handful of toasted sliced almonds on top for crunch and nutty flavor—so good! Honestly, feel free to play around; this recipe welcomes creativity.

Serving & Storage Suggestions

This lemon honey glazed chicken over rice is best enjoyed hot, right after cooking, when the glaze is sticky and aromatic. Serve the chicken sliced over a bed of fluffy rice, drizzle extra sauce, and add a sprinkle of herbs for a pop of color. If you’re feeling fancy, garnish with thin lemon slices or a dash of red pepper flakes.

Pair this dish with a crisp green salad, steamed broccoli, or roasted carrots for a full meal. A cold glass of sparkling water with a splash of lemon or a light white wine (like Sauvignon Blanc) rounds it out beautifully.

Leftovers? Store the chicken and rice in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight—the glaze soaks into the rice and chicken, making it even yummier! For freezing, slice the chicken and freeze separately from the rice for up to 2 months. Thaw in the fridge and reheat gently in the microwave or on the stovetop. Add a splash of water or broth to loosen the sauce as needed.

Reheating tip: Microwave with a damp paper towel draped over the plate to keep the chicken moist. Or, reheat in a covered skillet over low heat with a little broth. Don’t forget, the glaze will thicken in the fridge—just stir in a bit of liquid to refresh.

Nutritional Information & Benefits

This lemon honey glazed chicken recipe is surprisingly light but packed with protein, vitamins, and minerals. Each serving (about 1 chicken breast with rice) has roughly:

• Calories: 420
• Protein: 32g
• Carbs: 48g
• Fat: 8g
• Fiber: 1g
• Sugar: 14g (mostly from honey)

The chicken provides lean protein, while the lemon juice adds vitamin C and antioxidants. Honey brings natural sweetness, and the rice is a great source of energy. If you use brown rice, you’ll get extra fiber. This recipe is naturally dairy-free and easy to make gluten-free (just swap the soy sauce). Possible allergens include soy and honey; see variations for swaps. Personally, I love how satisfying this meal is, without feeling heavy—it’s the kind of dinner that leaves you energized and happy!

Conclusion

If you’re searching for a dinner that’s easy, tasty, and totally doable even on your busiest nights, this lemon honey glazed chicken recipe is the answer. Bright citrus, sweet honey, and tender chicken over rice—what’s not to love? It’s comfort food with a fresh twist, and it never fails to get rave reviews at my house.

Mix things up with your favorite herbs, swap the protein, or try a new grain underneath—this recipe is meant to be adapted to your taste. I’ve made it dozens of times, and honestly, it’s a meal I look forward to every week. Give it a try and let it become your new go-to!

I’d love to hear how you make it your own—leave a comment below, share a photo on Pinterest, or tag me with your creative twists. Happy cooking, and may your kitchen always smell like lemon and honey!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and work perfectly—just cook a few minutes longer until they reach 165°F (74°C).

Is this recipe gluten-free?

It can be! Use tamari or coconut aminos instead of regular soy sauce for a gluten-free version.

What rice works best with lemon honey glazed chicken?

I love jasmine or basmati for their aroma and texture, but any rice (including brown or wild rice) is great.

Can I make the glaze ahead of time?

Yes, you can whisk up the glaze and store it in the fridge for up to 2 days. Just stir before using.

How do I keep the chicken from drying out?

Pound the chicken to even thickness, don’t overcook, and let it rest a couple minutes before slicing—that’s the secret to juicy chicken every time!

Lemon Honey Glazed Chicken Over Rice

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• Author: Emily Rhodes
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

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Description

This easy 30-minute lemon honey glazed chicken is juicy, tangy, and sweet, served over fluffy rice for a comforting weeknight dinner. The bright citrus and sticky honey glaze make it a family favorite that’s quick to prepare and packed with flavor.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup honey
• 1/4 cup fresh lemon juice (about 2 large lemons)
• 1 tablespoon lemon zest
• 2 tablespoons soy sauce (low sodium if preferred)
• 2 garlic cloves, minced
• 1 tablespoon Dijon mustard (optional)
• 1 teaspoon cornstarch
• 2 teaspoons water (for cornstarch slurry)
• 1 cup uncooked jasmine or basmati rice
• 2 cups water or chicken broth
• Pinch of salt
• Chopped fresh parsley or cilantro (optional garnish)
• Extra lemon slices (optional garnish)
• Red pepper flakes (optional garnish)

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Instructions

1. Rinse rice under cold water until water runs clear. Combine rice, water or chicken broth, and a pinch of salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed and rice is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Pat chicken breasts dry with paper towels. Season both sides with salt and pepper. Pound lightly to even thickness if needed.
3. In a small bowl, whisk together honey, lemon juice, lemon zest, soy sauce, minced garlic, and Dijon mustard. In a separate dish, mix cornstarch with water to make a slurry; set aside.
4. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through (internal temp: 165°F). Remove to a plate and tent with foil.
5. Lower heat to medium. Pour glaze mixture into the skillet, scraping up any browned bits. Bring to a gentle simmer, then stir in cornstarch slurry. Cook for 2-3 minutes, stirring, until glaze thickens and turns glossy. Add a splash of water or broth if too thick.
6. Return chicken breasts to the skillet, turning to coat in glaze. Simmer for 2 minutes to warm through and let flavors mingle. Spoon extra glaze over the top.
7. Serve chicken sliced over fluffy rice. Drizzle with extra sauce, sprinkle with fresh parsley or cilantro, and add lemon slices or red pepper flakes if desired.

Notes

For gluten-free, use tamari or coconut aminos instead of soy sauce. Chicken thighs can be substituted for breasts; adjust cooking time. Use fresh lemon for best flavor. If glaze thickens too much, add a splash of water or broth. Prep glaze ahead for faster dinner. Leftovers keep well and flavors deepen overnight.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 chicken breast with 1/4 of rice and glaze
• Calories: 420
• Sugar: 14
• Sodium: 650
• Fat: 8
• Saturated Fat: 1.5
• Carbohydrates: 48
• Fiber: 1
• Protein: 32

Keywords: lemon honey chicken, easy chicken dinner, 30 minute meal, glazed chicken, chicken over rice, weeknight dinner, family recipe, citrus chicken, healthy chicken recipe