Serves 4
30 min
Sticky Lemon Chicken
Recipe GLPRf4e6a59d75d828
Pan-seared chicken breasts with crispy skin, topped with fresh lemon slices, aromatic thyme, and a touch of honey. The chicken is cooked until golden and tender, finished with bright lemon juice and pan juices that create a sticky, flavorful glaze. Perfect served with rice, potatoes, and steamed vegetables.
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Ingredients
4 boneless, skin-on chicken breast fillets (about 150g or 5 oz each)
1 large lemon
2 tsp fresh thyme leaves (or 1 tsp dried thyme)
1½ tbsp clear honey
Salt and black pepper to taste
2 tbsp water
Oil for brushing the cooking surface (optional, for non-stick grill pan)
Directions
Preheat your grill or grill pan to high heat. Lightly brush the cooking surface with oil if needed. Place the chicken breasts skin-side down in the hot pan or on the grill. Season generously with salt and pepper. Cook for 5 minutes until the skin begins to turn golden and crispy.
While the chicken cooks, cut 4 thin slices from the lemon, reserving the remaining lemon for juicing.
Carefully flip the chicken fillets over so they are skin-side up. Place one lemon slice on top of each chicken breast.
Sprinkle the thyme evenly over the chicken, then season again with a pinch of salt and pepper. Drizzle the honey over the tops of the breasts.
Squeeze the juice from the remaining lemon over the chicken and spoon 2 tablespoons of water around the chicken in the pan.
Return the chicken to the grill or heat and cook for approximately 10 minutes more. The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part, the skin is golden brown, and the meat is no longer pink when cut into.
Transfer the chicken to a serving platter and spoon the sticky pan juices over the top. Serve with rice, potatoes, and steamed green vegetables such as broccoli or leeks.
