Awesome Lemon Blast Garlic Chicken Breasts

Andy Anderson !


I like garlic, and I love lemon, and when you pair them with some chicken breasts, it’s a delight for the taste buds.

Don't confuse this recipe with Chicken Piccata… Although it does have a lemon kick to it, the sauce has some other interesting ingredients that will make you stand up and take notice.

Well, are you ready… Let's get cooking.

☆☆☆☆☆ 0 votes
2 Hr
20 Min
Stove Top


2 medium
chicken breasts, boneless, skinless
1/4 tsp
each of freshly ground black pepper, and kosher salt
1/2 c
panko breadcrumbs
1 Tbsp
fresh garlic, minced
1/4 tsp
thyme, dried
1/4 tsp
basil, dried
1 Tbsp
lemon zest, finely minced
3 Tbsp
lemon juice, freshly squeezed
2 Tbsp
fresh clover honey
2 Tbsp
grapeseed oil
1 tsp
hot sauce
1 tsp
rice wine vinegar
1/4 c
flour, all purpose
1 medium
2 Tbsp


1Brine the chicken breasts.
2Chef’s Note: Brining the chicken breasts will add flavor and moisture. In a large bowl take 1/2 gallon of water, and mix in 1/2 cup of salt (I like to add a cut and squeezed lemon). Immerse the breasts in the brining liquid, place in the fridge, and wait two hours. Remove from the brine, rinse, and pat dry.
3While the chicken breasts are brining, combine the garlic, thyme, basil, and panko breadcrumbs in a shallow dish, or large bowl.
4In a bowl, combine the lemon zest, and lemon juice, the clover honey, the hot sauce, and the rice wine vinegar, and set aside.

We'll be adding to the pan, later on.
5Combine the salt and pepper to the flour, and then place in a shallow dish.
6Whisk the egg and water together in a shallow dish.
7Chef's Tip: I find pie plates an excellent dish to place your dredging ingredients in.
8Dredge the brined chicken breasts through the flour.
9Run them through the eggs, until coated.
10Finally, dredge the chicken breasts through the panko mixture, and allow to sit for twenty minutes.
11Chef’s Tip: If you have a cooling rack, place the chicken breasts on it. This will allow the panko breadcrumbs to completely set on the chicken breasts.
12Add the grapeseed oil to a frying pan, over medium heat.
13When the oil begins to shimmer, add the chicken breasts, and cook until browned on both sides, and cooked through, about 6 to 8 minutes per side.
14Remove the chicken from the pan, cover, and reserve.
15In the same pan, over medium heat, add the lemon/honey mixture, and cook until thickened, about 1 to 2 minutes should do the trick.
16Return the chicken to the pan, and turn and coat with the lemon/honey mixture.
17Serving Suggestion: I like serving this dish with some good mash potatoes, and some baby carrots. Enjoy.
18Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Dietary Needs: Low Fat