Baked Honey Lemon Chicken Breast

I love the sweet flavors on chicken that are reminiscent of delicious Chinese take-out. My Baked Honey Lemon Chicken Breast is salty, sweet, and scrumptious. Cooking and experimenting with other cuisines is very exciting, so I wanted to create a dish that my family will love even if they want Chinese take-out that evening. First, I marinade chicken breasts in a soy and garlic mixture. Then, I pan-fry in sesame oil just to seal in the chicken’s juices. Next, I bake the chicken until done, while glazing the breasts with a honey lemon glaze. You can serve with asparagus, rice, or whatever you like! Next time you are in the mood for take-out, make my Baked Honey Lemon Chicken Breast instead!

 

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What are the Health Benefits of Honey and Lemon?

Both honey and lemon are wholesome, healthy ingredients to integrate into your diet. Honey is made by bees and is the byproduct of the pollination of flowers. Different flowers can make different flavors of honey, such as orange blossom honey. The substance has amazing healing properties and is commonly used in cold and flu remedies. Some also believe that honey reduces ulcers and digestive issues. Honey is a naturally occurring sweetener and adds sweetness to dishes without adding sugar.

Lemon is a tart, yet delicious fruit that also has a lot of healing properties. It is added to water, tea, and other drinks and promotes hydration. Lemons have a high Vitamin C content like most citrus. They may aid weight loss and prevent some forms of cancer. That’s a lot of health benefits! For more lemon recipes, try my Poached Lemon Dill Salmon Recipe.

Ingredients for Baked Honey Lemon Chicken Breast

• boneless, skinless chicken breasts
• less-sodium soy sauce
• minced garlic
• salt
• black pepper
• toasted sesame oil
• brown sugar
• lemon juice
• honey
• fresh grated ginger (or substitute ground ginger)
• asparagus (optional)

How to Make Baked Honey Lemon Chicken Breast

Preheat the oven to 375° F and line a rimmed baking sheet with foil and a cooling rack, and set aside. In a gallon-size resealable bag, combine the chicken, soy sauce and garlic. Refrigerate for 30 minutes to 2 hours, turning the chicken every so often. When ready to cook, remove the chicken from the marinade and season both sides of the chicken with the salt and pepper.

Heat a large skillet over medium-high heat. Add the sesame oil to the skillet and sear the chicken breasts for about 2 minutes on each side. Discard the remaining marinade. Using tongs, transfer the chicken to the prepared baking sheet and bake for 10-15 minutes.

While the chicken is in the oven, prepare the Honey Lemon Glaze: In a small bowl whisk together the brown sugar, lemon juice, honey and ginger. Take the chicken out and brush the glaze over each breast.

Place back in the oven for an additional 10 minutes, or until the internal temperature reaches 165° F. Toss (optional) asparagus in remaining Honey Lemon Glaze and bake for 10 minutes at 375° F with the chicken.