I needed a quick meal when I came home from an all day event in Baton Rouge but I didn’t want to sacrifice flavor. This meal takes a little over an hour but that includes the marinade time. I prepped the marinade and let it sit over the chicken when I first came home and then changed clothes and walked the dog and the chicken was ready to cook when I was done with those chores. Stove time is about 20-30 minutes, about the duration needed for the rice to cook.
The chicken is sweet from the honey, tangy from the mustard and sour from the lemon. The chicken stock adds a depth of flavor that you usual don’t get from a quick meal.
Honey Lemon Chicken
1/4 cup honey
1/4 cup fresh lemon juice
1 tablespoon stone ground mustard
2 chicken breasts, skinless although they don’t need to be boneless
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup chicken stock
1 lemon, sliced
Whisk together honey, lemon juice and mustard. Pour over chicken and allow to marinate for 30 minutes.
Heat olive oil in large skillet over medium heat. Remove chicken from marinade and season both sides of the chicken with salt and pepper.
Sear chicken in skillet, for about 5 minutes per side. Remove to a plate.
Whisk together the marinade and chicken stock. Pour into skillet and whisk until boiling. Reduce to a simmer and add chicken and juices back in pan. Lay the lemon slices over the chicken, cover the skillet and let simmer for 10 minutes or until chicken is cooked through. If using bone-in chicken breasts, increase cook time to 20 minutes.
Serve over a bed of rice, with remaining sauce poured on top. Squeeze the lemon slices for a bright burst of flavor.