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Lemon Chicken

Golden pan-fried chicken cutlets draped in a glossy lemon glaze. Tangy, sweet, and ready in 25 minutes. A family favorite.

🕐 Prep 10m🔥 Cook 15m🍽️ Serves 4🌶️ Sweet● easy⚡ 360 kcal

Lemon Chicken

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Ingredients

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1½ lbBoneless chicken breastscut into thin cutlets

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¼ cupCornstarchfor dredging

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1 wholeLemonzested and juiced (about 3 tbsp juice)

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3 tbspHoney

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2 tbspSoy sauce

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1 cloveGarlicminced

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2 tbspVegetable oil

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1 stalkScallionsliced for garnish

Method

Step 1

1

Prep Chicken

Pound chicken cutlets to even ½-inch thickness. Dredge in cornstarch, shaking off excess.

Step 2

2

Pan-Fry Chicken

Heat oil in nonstick skillet over medium-high heat. Cook chicken 3 min per side until golden and 165°F internal. Remove.

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Step 3

3

Make Lemon Glaze

In the same skillet over low heat, combine lemon juice, zest, honey, soy sauce, and garlic. Stir 1 min.

Step 4

4

Thicken

Add 1 tsp cornstarch mixed with 1 tbsp water. Stir until sauce thickens into a glossy glaze, about 30 seconds.

Step 5

5

Glaze & Serve

Return chicken. Spoon sauce over each piece. Top with scallions. Serve with rice and steamed broccoli.

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Rate This Recipe

4.6 ★ from 267 cooks

Nutrition Per Serving

Calories360 kcal

Protein34g

Carbs20g

Fat16g

Sodium520mg

Fiber1g

💡 Pro Tips

💡 Don't skip the lemon zest — it has more intense lemon oils than juice alone.

💡 If sauce is too tart add 1 tsp honey. Too sweet, add a squeeze more lemon.

💡 This sauce doubles beautifully — make extra for steamed vegetables.

🔬 Diet Adaptations

Gluten-FreeUse tamari.

Low-SugarReplace honey with monk fruit syrup.

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🛒 Tools for This Recipe

Carbon Steel Wok (14-inch)

Bamboo Steamer (10-inch)

Spider Strainer (Stainless)

Chinese Chef Cleaver (8-inch)

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