This chicken isn’t new to me—I first made it seven weeks ago, then again two weeks later. It started as a quick weeknight meal inspired by a favorite crunchy honey chicken recipe. I hadn’t planned to share it or photograph it, but after one bite I knew it was too good not to pass along.
I don’t usually enjoy photographing meals after long days in the kitchen—spending eight to ten hours cooking and snapping photos can be exhausting—so I kept this shoot short. The rice was fluffed into a short, fat bowl and the chicken was piled onto a small plate. It’s far from a perfect plating job, but the flavor is what counts. If you ever visit for dinner, please don’t judge my plating—sometimes the food and the photos look very different.
This recipe waited its turn because I had recently posted other favorites that I wanted to share first. I also like to keep variety in what I cook; I get bored easily and enjoy switching things up. After a long travel day I was craving something simple and comforting, but ended up eating out instead. Still, this chicken is worth making at home—you should definitely give it a try.
Crispy Honey Lemon Chicken
Serves 4–6
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup olive oil + 3 tablespoons, divided
- 3 tablespoons honey, plus more for drizzling
- Juice of 2 large lemons
- 1 tablespoon fresh lemon zest, plus 2 teaspoons reserved
- 1/2 teaspoon salt, plus an additional 1/4 teaspoon for the marinade
- 1/2 teaspoon black pepper, divided
- 1 cup all-purpose flour (or whole wheat)
- 2 tablespoons cornstarch
Instructions
1. In a bowl, whisk together 1/4 cup olive oil, 3 tablespoons honey, the lemon juice, 1 tablespoon lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the chicken pieces in a zip-top bag or shallow dish and pour the marinade over them. Seal and refrigerate for 30 minutes to 2 hours to develop flavor.
2. When ready to cook, combine the flour, cornstarch, the remaining 1 teaspoon lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Mix well so the coating is evenly seasoned.
3. Heat a large skillet over medium-high heat until very hot. Add 1 tablespoon of olive oil. Dredge the marinated chicken pieces in the flour mixture, shaking off excess, then add them to the skillet in a single layer without crowding. Cook until golden brown on one side, about 3–4 minutes, then flip and cook another 3–4 minutes until cooked through. Transfer cooked pieces to a paper-towel-lined plate. Repeat with remaining chicken, adding more oil as needed—about 2 additional tablespoons total, depending on how well the pieces are coated.
4. To serve, place the chicken over rice and drizzle a few tablespoons of honey mixed with the reserved lemon zest for an extra bright finish. Add more lemon juice or salt to taste if desired.
This dish is simple, bright, and satisfying—the crispy exterior with the sweet-tart honey-lemon glaze makes it an easy weeknight favorite. If only someone could take over my life for a day while I sleep, I’d still happily cook this again tomorrow.