Skip the takeout and go for this healthier baked Honey Lemon Chicken! So easy and such great flavor — We’re adding this to our regular rotation!
So I love lemon desserts. I’m all for the sweet and tangy combination!
But I’ve actually never really been a fan of lemon in savory dishes. I think that it’s really, really easy to do badly.
There’s a Chinese restaurant close by and we go there every once in a while with my family. A lot of my family enjoy the Lemon Chicken there, but I find it kind of tastes like someone thickened lemonade and poured it over the meat. Just so, so strong and overpowering!
And every time I’d pass by a savory lemon recipe on Pinterest I could just not imagine it actually being good.
But I was browsing one of the cookbooks I got from my Grandma’s house after she passed away (the same cookbook that these amazing Fudge Puddles are from!) and I saw this Honey Chicken recipe. I actually must have passed over the fact that there’s an equal amount of lemon juice in the recipe, because I put it on the menu plan. When I realized there was lemon juice in the sauce I was a little nervous, but — you guys — I’m a total convert!
This is a recipe for those who think they don’t like savory lemon recipes. The lemon is not overpowering, but it is definitely there. It adds this incredible tangy flavor that is totally balanced out by the honey, soy sauce and garlic (which was my own personal addition to the recipe).
This is a total keeper in my books — we will be making it again and again! Way better than take out!
A few notes:
After you add the sauce to the pan, the coating on the chicken is not crispy. It’s just like a breaded and sauced chicken you would get at pretty much any Chinese restaurant. If you want the chicken crispy, here’s what I recommend: bake the chicken in a single layer for 20-30 minutes until done, and leave the sauce off. Cook the sauce in a pot on the stove while the chicken is cooking, and drizzle over top the chicken before serving, or dunk it as you’re eating it.
I think this chicken would be great as a stove top recipe, too — that’s definitely on my list to try and I’ll update the original recipe when I get around to it!
- 3 large chicken breasts, cut into 1.5" pieces
- 4 cups Corn Flakes, crushed
- 1½ tsp salt
- pinch of pepper
- 1 egg, lightly beaten
- 1 tsp minced garlic
- ½ cup melted butter
- ½ cup honey
- ½ cup lemon juice
- 2 tbsp soy sauce
- 1 tbsp corn starch
- Preheat the oven to 350 degrees F.
- Place the Corn Flakes, salt and pepper in one large freezer bag. In another large freezer bag, place the chicken. Add the egg to the bag with the chicken, seal, and turn to coat the chicken in the egg. Transfer the chicken to the bag of Corn Flakes. Seal, and turn to coat completely.
- Place chicken in a single layer on a greased rimmed baking sheet and bake for 20 minutes. Meanwhile, combine the garlic, butter, honey, lemon juice, soy sauce and corn starch with a whisk until combined. Remove the chicken from the oven and pour sauce over top. Bake another 5-10 minutes until sauce is thickened. Serve over rice or noodles.
Recipe adapted from Our Favorite Recipes, a cookbook put out by my Grandmother’s church.
More savory lemon dishes!
Lemon Garlic Salmon from Pumpkin ‘n Spice
One Pan Spicy Lemon Chicken Pasta from Yellow Bliss Road
Creamy Lemon Chicken Piccatta from The Recipe Critic