Pucker Up Chicken
Elevate your weeknight dinner game with "Pucker Up Chicken," a zesty and flavorful dish that’s bursting with citrusy brightness! This juicy boneless chicken breast recipe features a tangy marinade of freshly squeezed lemon juice, vibrant lemon zest, honey, garlic, and a hint of red pepper flakes for subtle heat. Pan-seared to golden perfection, the chicken is then glazed in a luscious lemon-infused sauce made right in the skillet, ensuring every bite is perfectly balanced with tanginess and a touch of sweetness. With just 15 minutes of prep time and simple ingredients like olive oil, chicken broth, and fresh parsley, this recipe is both quick and elegant. Garnish with lemon slices for a pop of color, and serve it over rice, pasta, or with a crisp salad for a crowd-pleasing meal that's as refreshing as it is satisfying. Perfect for citrus lovers, this dish is a must-try!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup Lemon juice (freshly squeezed)
- 2 tablespoons Zest of lemon
- 3 tablespoons Olive oil
- 2 tablespoons Honey
- 4 cloves Garlic cloves (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 slices Lemon slices (for garnish)
- 0.25 cup Chicken broth
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin. This ensures even cooking.
In a medium bowl, whisk together lemon juice, lemon zest, olive oil, honey, minced garlic, salt, black pepper, and red pepper flakes (if using). Set half of the mixture aside to use as a cooking glaze.
Add the chicken breasts to the remaining marinade. Cover and refrigerate for at least 15 minutes, or up to 2 hours for a stronger flavor.
Preheat a large skillet over medium heat. Drizzle a small amount of olive oil into the pan.
Remove the chicken from the marinade and shake off any excess. Place the chicken breasts in the skillet and cook for 5-6 minutes on each side, or until golden brown and fully cooked (internal temperature of 165°F/74°C).
Once the chicken is cooked, transfer it to a plate and cover it with foil to keep warm.
In the same skillet, reduce the heat to medium-low and pour in the reserved glaze along with the chicken broth. Scrape up any browned bits from the bottom of the pan for extra flavor.
Simmer the sauce for 3-4 minutes, stirring occasionally, until it slightly thickens.
Return the chicken to the skillet, spooning the sauce over each piece to coat. Allow the chicken to warm in the sauce for 1-2 minutes.
Transfer the chicken to serving plates and drizzle with any remaining sauce from the skillet.
Garnish with fresh parsley and lemon slices for a bright, fresh presentation. Serve immediately.
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 39.0 g | ||
| Protein | 218.8 g | 438% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2154 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
