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.
Ingredients
Scale
- 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)
Instructions
- 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.
- Pat chicken breasts dry with paper towels. Season both sides with salt and pepper. Pound lightly to even thickness if needed.
- 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.
- 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.
- 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.
- 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.
- 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