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Baked Honey Lemon Chicken

Prep Time 10 mins
Total Time 35 mins
Servings 6 servings

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This Baked Honey Lemon Chicken is healthier than your favorite takeout joint but so easy and full of flavor! 

baked honey lemon chicken in white bowl with spoon and lemon wedges in the bowl

So I love lemon desserts. I’m all for the sweet and tangy combination!

On the other hand, I’ve actually never really been a fan of lemon in savory dishes. I think that it’s really, really easy to do badly.

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 Lemon Chicken recipe.

I actually must have passed over the fact that there’s a whole pile 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.

This Honey Lemon Chicken has an incredible, tangy flavor that is totally balanced out by the honey, soy sauce and garlic. It is awesome over some plain cooked rice with a side of steamed veggies (if that’s your thing!).

honey lemon chicken in white bowl overhead with spoon and lemon wedges in bowl

How to make Honey Lemon Chicken:

  1. Coat your chicken — to get that crispy coating like your favorite takeout joints, we use crushed Corn Flakes and season with salt and pepper. See my tips below for other variations.
  2. Bake your chicken just until done — a meat thermometer is the best way to get it just right! You’re looking for 165 degrees F in the thickest point.
  3. Make your sauce — this couldn’t be easier! Just whisk it up in a large glass measuring cup (or bowl), and microwave in 40-60 second intervals on high, whisking each time, until thickened. You do need to keep close to the microwave and watch that it doesn’t bubble over — be sure to leave a few extra inches of space in your dish!
  4. Combine the two! You can either put the chicken in a bowl and pour the sauce over, or you can serve the sauce on the side and dip the chicken in if you like it extra crispy.
honey lemon chicken and rice on white plate overhead with lemon wedges and chopsticks

Variations on this Honey Lemon Chicken:

  • Want to add some veg? Throw some on the baking sheet with the chicken! Broccoli or green beans would work great with this meal.
  • Don’t have Corn Flakes? Swap for Panko bread crumbs — they are my other choice for truly crispy coatings!
  • Want a milder flavored sauce? Swap out some of the lemon juice for chicken broth.
  • Want to use less butter? Swap out some of the butter for chicken broth.
  • Want to use less sugar? Swap our some of the honey for chicken broth.

Updates from the original Honey Lemon Chicken recipe:

Originally, the recipe called for the sauce being added to the pan with the chicken after the chicken was crispy.

When I was retesting this recipe, I found that the chicken then became overcooked, and the coating was not crispy any longer.

For that reason, I switched up the recipe and now bake the chicken just until crispy but still juicy, and while that’s going down I microwave my sauce until thickened, stirring regularly. This way, I get the best of both worlds!

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Baked Honey Lemon Chicken

Baked Honey Lemon Chicken: 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! www.thereciperebel.com
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cuisine American
Course Main Course
Servings 6 servings
Calories 559kcal

Ingredients

  • 3 chicken breasts cut into 1.5" pieces (about 1 lb)
  • 4 cups Corn Flakes crushed, or Panko crumbs
  • 1 tsp salt
  • pinch of pepper
  • 1 egg lightly beaten
  • 3/4 cup melted butter
  • 3/4 cup honey
  • 1/2 cup lemon juice
  • 2 tbsp low sodium soy sauce
  • 2 tbsp corn starch
  • 2 tsp minced garlic

Instructions

  • 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 butter, honey, lemon juice, soy sauce, corn starch, and garlic with a whisk until combined. Microwave on high in 45-60 second intervals, stirring each time, until thickened. (*Watch carefully at the microwave in case it starts to bubble up)
  • Pour over cooked chicken and serve with rice or noodles.

Nutrition Information

Calories: 559kcal | Carbohydrates: 55g | Protein: 27g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 161mg | Sodium: 1205mg | Potassium: 529mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1115IU | Vitamin C: 13.9mg | Calcium: 22mg | Iron: 6.3mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Morgan says

    Recipe is fantastic! I tried it and everything went really well. Everyone liked it, even my overly critical foodie friends. I can’t wait to try out your other recipes.
    PS. Since I don’t have cereals, I changed it with Lays Potato Chips. 🙂 Also good

  2. Kelly - Life Made Sweeter says

    Mmm, this looks amazing and so much better and healthier than takeout!:) Lemon desserts are my favorite but I’m with you, I’m not a fan of strong and overpowering when it comes to savory lemon dishes either. Love love love the addition of honey and garlic – it sounds perfect!

  3. marcie says

    I have a thing for spicy orange chicken when I do takeout, but I’ve never had lemon — that sounds so good! I actually think homemade versions of takeout style dishes are so much better, not to mention healthier, so I’m going to try this. It looks delicious!

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