Poultry Essentials: Simmered Honey Lemon Chicken

Andy Anderson !


I have two 4-drawer file cabinets full of recipes that I have made over the years… There are probably over 10,000 recipes in those dusty drawers. This particular dish is a merger of two yummy recipes from the past. The first is the chicken marinade, and the second, is the sauce.

I combined them, and made a few changes to suit my palette. The sauce has a sweet taste with a bit of a kick... I think that you will like it.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

6 Hr
30 Min
Stove Top




  • 2 large
    chicken breasts, boneless, skinless, about 1 pound
  • 3 clove
    baked garlic, smashed
  • 3 Tbsp
    tamari sauce
  • 3 Tbsp
    apple cider vinegar
  • 2 Tbsp
    grapeseed oil
  • 1 tsp
    salt, kosher variety
  • 1 tsp
    black pepper, freshly ground
  • 1 tsp
    paprika, sweet or hot, your choice

  • 1/4 c
    fresh clover honey
  • 1 large
    lemon, juice and zest
  • 2 Tbsp
    tamari sauce
  • 2 Tbsp
    chicken stock, not broth
  • 2 clove
    baked garlic, smashed
  • 1 tsp
    hot sauce (optional)
  • 1 pinch
    crushed red pepper flakes, or to taste

  • ·
    long-grained white rice, for serving
  • ·
    sesame seeds, for garnish

How to Make Poultry Essentials: Simmered Honey Lemon Chicken


  2. Gather your Ingredients (mise en place).
  3. Cut the chicken up into bite-sized pieces
  4. Take the baked garlic, add a pinch of salt, and use the flat side of a kitchen knife to smash it up.
  5. Chef’s Note: If you have never baked garlic, here is how you do it:
    Cooking Essentials: Baked Garlic
  6. In a small bowl, whisk together the garlic, tamari sauce, and vinegar.
  7. Add the chicken, cover the bowl, and place in the fridge for several hours.
  8. Chef’s Tip: If you perform this step in the morning, by dinner time it will be more than ready to go.
  9. Combine the salt, pepper, and paprika in a small bowl.
  10. Remove the chicken from the marinade and sprinkle with the seasoning mixture.
  11. Add the grapeseed oil to a skillet over medium heat.
  12. Chef’s Note: The skillet needs to be large enough to hold the chicken, and the sauce.
  13. When the oil begins to simmer, add the chicken.
  14. Cook until nice and brown on all sides, about 8 – 10 minutes.
  15. Remove the chicken and reserve.
  16. Add all the ingredients for the Lemon/Honey sauce to a small bowl, and whisk to combine.
  17. Add the liquid to the skillet, and increase the heat to medium high.
  18. Chef’s Note: Use a wooden spoon to scrape up any brown bits (fonds), and allow them to dissolve into the liquid.
  19. When the liquid comes up to a boil, reduce the heat back to medium, and allow it to simmer until it thickens, about 2 – 3 minutes.
  20. Chef’s Tip: If the sauce is a bit too thick for your liking, add more chicken stock, a tablespoon at a time, to thin it out. I like my sauce thick.
  21. Chef’s Note: While the sauce is simmering, do a final tasting for proper seasoning.
  22. Return the reserved chicken to the skillet, and lightly simmer until the chicken is heated through, about 1 – 2 minutes.
  24. Serve over rice, spoon some of the yummy sauce over the top, and garnish with sesame seeds. Enjoy.
  25. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Simmered Honey Lemon Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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