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Honey-Lemon Chicken

Coating chicken cutlets with a bit of flour before searing creates a light breading to keep chicken moist and helps thicken the sweet and tangy pan sauce.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
550 calories per serving


> 2 lemons, divided
> 2 (8 oz each) boneless skinless chicken breasts
> 1/4 cup all purpose flour
> 1/2 tsp garlic powder
> 3 tbsp olive oil
> 2/3 cup low sodium chicken broth
> 2 tbsp honey
> 1 (15.9 oz) pkg Nature's Promise Organic Whole Grain Brown Rice
> 2 tbsp chopped parsley


Thinly slice 1 lemon. Cut each chicken breast horizontally into 2 thin cutlets. With a meat mallet, pound each chicken breast between pieces of plastic wrap to ⅓-inch thickness.
In a small baking dish, whisk the flour and garlic powder. Season chicken with salt and pepper. Add chicken to dish with flour and toss until well coated.
In a 12-inch skillet, heat the oil on medium-high. Add chicken and cook 3 min. per side, until browned. Transfer to a plate.
To same skillet, add the broth, honey, and juice of remaining lemon. Cook 1 min., stirring and scraping up any browned bits. Return chicken to skillet and top with sliced lemons. Reduce heat to medium-low. Cover and cook 10 min., until chicken is cooked through.
Meanwhile, heat the rice according to package directions. Serve chicken over rice. Garnish with the parsley.

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