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–+ servings

Sticky Honey Lemon Garlic Chicken Thighs

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This easy honey lemon garlic chicken recipe features a light batter and sticky, zesty sauce. Pan-fried to perfection with lemon pepper!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 1
Course: Dinner, Main Course
Cuisine: American
Calories: 440
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup long grain white rice
  • 1 lb chicken breasts about 2 large breasts cut in half *see notes
  • ¼ cup all purpose flour
  • ½ tsp salt
  • 1 tsp lemon pepper, salt-free
  • ½ tsp paprika
  • 1 tsp olive oil more as needed for sautéing
  • 2 Tbsp butter *see notes
  • 1½ cup zucchini, chopped
Garlic, Lemon, Honey Sauce
  • ⅓ cup honey
  • 1 tsp lemon zest
  • 1-2 tsp soy sauce *see notes
  • ¼ cup fresh squeezed lemon about one lemon
  • 2 Tbsp minced garlic
  • 4 lemon slices optional for garnish
  • 1 Tbsp parsley, chopped optional for garnish

Method
 

  1. Cook rice according to package directions. Halve large chicken breasts for even cooking and pat dry with paper towels. Heat oil in a large, deep skillet over medium-high heat. In a medium bowl, combine flour, salt, lemon pepper, and paprika, then coat both sides of the chicken in the mixture.
  2. Place the coated chicken in the hot skillet and reduce heat to medium. Cook for 8–10 minutes per side until the internal temperature reaches 165°F, adding another teaspoon of oil if needed to prevent the coating from burning.
  3. Add chopped zucchini to the skillet, filling the gaps around the chicken, and sauté briefly. Add butter and let it melt over the chicken and vegetables. While the mixture cooks over medium-low heat, prepare the garlic honey lemon sauce.
  4. Whisk together minced garlic, honey, lemon juice, zest, and soy sauce in a small bowl. Pour the sauce over the chicken and zucchini, then remove from heat. Serve over rice, spooning extra sauce over the chicken and garnishing with parsley if desired.

Nutrition

Calories: 440kcalCarbohydrates: 69gProtein: 29gFat: 5gSaturated Fat: 1gCholesterol: 73mgSodium: 438mgFiber: 1gSugar: 25g

Notes

*use boneless, skinless chicken breasts. Thighs will also work.
*plant based alternative will work to make this dairy free. 
*add 1 tsp of soy sauce, feel free to add more as needed.
 
Leftovers will last up to 4 days in the refrigerator in an airtight container.