By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 8
108 cal · 40 min
Cardamom Honey Chicken
Recipe GLPR83048fcdd0bbf6
Tender chicken breasts glazed in a fragrant honey sauce infused with cardamom and cracked pepper, finished with bright lemon slices. This Nordic-inspired dish is aromatic, elegant, and perfectly suited for entertaining.
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Ingredients
4 tablespoons honey
2 tablespoons dry sherry
1 teaspoon ground cardamom seeds
1 teaspoon freshly ground black peppercorns
6 boneless, skinless chicken breasts
2 tablespoons olive oil
1 lemon, thinly sliced
Salt to taste
Directions
Combine honey, sherry, ground cardamom, and ground black pepper in a small bowl, stirring until well blended.
Pat the chicken breasts dry with paper towels. Season both sides lightly with salt.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the hot oil and sear for 4–5 minutes per side until golden brown (they do not need to be fully cooked through at this stage).
Reduce heat to medium. Pour the cardamom-honey mixture over the chicken, stirring gently to coat.
Arrange the lemon slices over and around the chicken.
Cover the skillet and simmer for 12–15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.
Uncover, increase heat slightly, and cook for another 2–3 minutes to allow the sauce to reduce and caramelize lightly around the chicken.
Transfer to a serving platter, drizzle with any remaining pan sauce, and garnish with the cooked lemon slices. Serve warm.
Comments
Every ingredient is readily available at Harris Teeter or Kroger in Charlotte with no special stops required. The cost per serving runs roughly $2–$2.50, driven mainly by chicken breast; honey and cardamom are pantry staples. The 40-minute claim is honest if you're simply browning chicken and simmering it in sauce, though you'll need 15 minutes of active prep time for seasoning and zesting the lemon. This is a straightforward weeknight dish that reheats well and feeds eight easily without fussiness, though it's not a local Southern staple—it reads more as a contemporary restaurant-style treatment than regional cooking.
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