By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 3
233 cal · 40 min
Cast Iron Honey Chicken
Recipe GLPRa15f95c8d8460b
Succulent bone-in, skin-on chicken breasts seared in a cast iron skillet and finished with a golden honey glaze, fresh lemon slices, and roasted garlic. This simple yet elegant dish delivers tender, juicy chicken with caramelized edges and bright citrus notes.
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Ingredients
1 pound Bone-in, skin-on chicken breasts
1 Lemon, thinly sliced
4 tablespoons Honey
10 cloves Garlic cloves, crushed and halved
2 tablespoons Olive oil
to taste Salt
to taste Black pepper
Directions
Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
Carefully place chicken breasts skin-side down in the hot skillet and sear for 6–7 minutes until the skin is golden brown and crispy.
Flip the chicken breasts and cook skin-side up for another 4–5 minutes until the bottom is lightly browned.
Reduce heat to medium and scatter the garlic cloves and lemon slices around the chicken in the skillet.
Drizzle the honey evenly over the chicken breasts.
Cover the skillet with a lid or foil and cook for 10–12 minutes until the chicken reaches an internal temperature of 165°F when measured at the thickest part without touching bone.
Remove the lid, increase heat to medium-high, and cook uncovered for 2–3 minutes to caramelize the honey glaze slightly.
Transfer the chicken to a serving platter and spoon the pan glaze, lemon slices, and roasted garlic over the top. Serve warm.
Comments
Every ingredient is a staple at any Charlotte-area grocery chain, and the cost per serving runs under $3 for chicken thighs or breasts, honey, lemon, and garlic—genuine weeknight economics. The stated 40 minutes is honest if you're starting with room-temperature chicken; the actual time from cold to table is closer to 50 minutes, since a cast iron skillet needs 5 minutes to preheat and chicken skin won't develop color in a cold pan. The dish reheats well in a low oven, and it's forgiving enough for a family—just slide it in the pan and don't fuss. The only minor friction is that three servings is an awkward yield for most households, making leftovers uncertain or requiring portion math.
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