Begin by seasoning the chicken pieces with salt and pepper, then heat the olive oil in a skillet over medium-high heat. Pan-sear the chicken until golden brown on both sides, about 4-5 minutes per side, until internal temperature reaches 165°F (74°C). Transfer to a plate and set aside.
4 pieces chicken breasts or thighs
Reduce heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant, with a slight golden hue. Deglaze the pan with lemon juice, scraping up browned bits from the bottom.
3 cloves garlic, 1/2 cup fresh lemon juice
Add lemon zest and honey to the skillet, stirring until the mixture begins to thicken slightly and becomes glossy, about 2 minutes. Pour in chicken broth and bring to a gentle simmer, allowing the sauce to reduce and intensify, approximately 5 minutes.
zest of 1 lemon lemon zest, 2 tablespoons honey or sugar, 1 cup chicken broth
Return the seared chicken to the skillet, spooning the lemon sauce over the top. Cover and cook on low heat for an additional 8-10 minutes, until the chicken is fully cooked and tender, with the sauce coating the meat evenly.
4 pieces chicken breasts or thighs, 1/2 cup fresh lemon juice
Remove the skillet from heat. Plate the chicken and drizzle with the lemon sauce from the pan. Garnish with extra lemon zest or fresh herbs if desired, and serve hot with your preferred side.
