Juicy chicken thighs with golden edges, coated in a glossy honey, lemon and garlic butter sauce. This easy honey lemon garlic chicken brings together sweet honey, savoury soy sauce and fresh lemon, all in one pan.
Serve it over rice with broccolini and spoon the sauce over everything. Finish with sesame seeds and sliced green onion.
The timing assumes the chicken fits comfortably in one layer. Larger thighs or cooking in batches will take longer.
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Why you’ll love this recipe
The chicken and sauce cook in one pan. Make the sauce in the same pan as the chicken to use all those golden browned bits.
The sauce is full of flavour. Honey adds sweetness, soy sauce brings savoury flavour, and butter gives the sauce a rich finish.
Fresh lemon makes the difference. Adding some lemon juice and zest at the end keeps the citrus flavour bright.
It works with simple sides. Serve with rice, noodles or your favourite vegetables.
What you’ll need
Find the full quantities in the recipe card below.
Chicken thighs: Use boneless, skinless chicken thighs. Unfold them so they lie flat and choose pieces of similar thickness when possible.
Cornstarch: A light coating helps the chicken develop golden edges and gives the sauce something to cling to. Cornstarch is also called cornflour in the UK.
Oil: Use a neutral oil suitable for cooking, such as sunflower or canola oil. The amount depends on your pan. It should reach halfway up the sides of the chicken.
Unsalted butter: Butter gives the sauce its rich flavour. Unsalted butter lets you control the seasoning alongside the soy sauce.
Grated garlic: Finely grate the garlic so it mixes evenly into the sauce. It cooks quickly, so keep the heat gentle.
Grated ginger, optional: I added freshly grated ginger to my version. It brings a little warmth, but you can leave it out.
Lemon juice and zest: Use fresh lemon juice and finely grated zest. Grate only the yellow peel, avoiding the bitter white layer underneath. Some goes into the sauce and the rest is added at the end.
Honey and soy sauce: These give the sauce its sweet and savoury flavour. Use regular soy sauce rather than dark soy sauce.
Paprika and chilli flakes: Paprika adds colour and warmth. Adjust the chilli flakes to your taste or leave them out for a mild sauce.
How to make honey lemon garlic chicken
1. Coat the chicken
Pat the thighs dry, season and lightly coat with cornstarch. Shake off the excess.
2. Cook until golden
Cook the chicken in one layer, adjusting the heat if the coating browns too quickly. Check doneness with a thermometer, then transfer to a clean plate.
3. Make the sauce
Drain the excess oil carefully, lower the heat and make the honey, lemon and garlic butter sauce in the same pan.
4. Glaze and finish
Return the chicken to the sauce and turn to coat. Finish with the remaining fresh lemon juice and zest off the heat.
Tips for the best results
- Pat the chicken dry. This helps the coating stick and the chicken brown.
- Give the chicken enough space. Use a pan large enough to hold the thighs in one layer without crowding. If needed, cook in batches and allow extra time.
- Prepare the sauce ingredients while the chicken cooks. Grate the garlic, ginger and lemon zest, then measure the remaining ingredients so they are ready to add.
- Lower the heat before adding garlic. Finely grated garlic can burn quickly in a very hot pan.
- Keep the sauce gently simmering. Strong heat can make it reduce too quickly.
- Finish with fresh lemon. Adding the final lemon juice and zest off the heat gives the sauce a brighter flavour.
What to serve with it
Serve with rice and broccolini, then spoon over the sauce. Broccoli, green beans and noodles also work well.
Finish with sesame seeds and sliced green onion. Prepare your sides while the chicken cooks to have everything ready together.
Frequently asked questions
Can I use chicken breast?
Yes. Use evenly sized breast cutlets and adjust the cooking time to their thickness. Check that the centre reaches 74°C or 165°F.
Can I use flour instead of cornstarch?
Yes. Plain flour works for the coating, although the texture will be slightly different. Shake off the excess before cooking.
Is the ginger necessary?
No. It adds a little warmth, but the sauce is still flavourful without it.
How can I make the sauce more lemony?
Add the fresh lemon juice and zest at the end as directed, then taste. Add extra lemon juice one teaspoon at a time until you’re happy with the flavour.
What if the sauce is too thick?
Stir in water, one tablespoon at a time, until it coats the chicken easily.
What if the sauce is too thin?
Let it simmer briefly with the chicken first. The cornstarch coating may thicken it enough. If needed, use the cornstarch mixture in the recipe notes.
Storage and reheating
Refrigerate the chicken and sauce in a covered container within two hours of cooking, or within one hour if the temperature is above 90°F (32°C). Keep refrigerated for 3 to 4 days, or freeze for up to 3 months.
Reheat with a splash of water until the chicken reaches 74°C or 165°F throughout. These instructions apply to the chicken and sauce. Follow separate storage guidance for cooked rice. USDA storage guidance.
More from my kitchen
If you enjoy a sticky chicken glaze, try my Hot Honey Garlic Tenders. For a cheesy, smoky dinner, there are also my Honey BBQ Chicken Tacos.
One Pan Honey Lemon Garlic Chicken
Ingredients
Equipment
Method
- Prepare the chicken. Pat the chicken dry and unfold the thighs so they lie flat. Season with salt and pepper. Sprinkle over the cornstarch and turn to lightly coat both sides. Shake off any excess.
- Cook the chicken. Pour enough oil into a large, deep frying pan to reach halfway up the sides of the chicken thighs. Heat over medium to high heat, then carefully add the chicken in one layer. Cook for 5 to 7 minutes on each side, until golden and cooked through. Thicker pieces may need longer. The thickest part should reach 74°C or 165°F. Lower the heat if the coating browns too quickly. Transfer to a clean plate. While the chicken cooks, prepare and measure the sauce ingredients.
- Make the sauce in the same pan. Take the pan off the heat and carefully drain the excess oil into a suitable heatproof container, leaving a thin coating in the pan. Remove any burnt coating while keeping the golden browned bits. Return to medium to low heat. Add the butter, grated garlic and optional ginger. Stir for 20 to 30 seconds, until fragrant. Add 1 teaspoon lemon zest, the paprika and chilli flakes. Immediately stir in the soy sauce, honey, 2 tablespoons lemon juice and the water. Simmer gently for 2 minutes, stirring to combine.
- Glaze and serve. Return the chicken and its juices to the pan. Turn to coat and simmer for 2 minutes, spooning the sauce over the top. If the sauce becomes too thick, add a splash of water. Remove from the heat and stir in the remaining 1 tablespoon lemon juice and 1 teaspoon lemon zest. Taste and add extra lemon juice if desired. Serve with rice, broccolini and your chosen toppings.
Notes
Tried this recipe?
Let us know how it was!Tried this recipe? Leave a comment and let me know what you served with your honey lemon garlic chicken!
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