If you’re looking for a simple and quick main course with a little something that makes it special, this honey-glazed chicken is the perfect solution. It comes together in minutes, requires few ingredients and, thanks to the honey, forms a light glaze that coats the slices of meat without weighing them down. Lemon adds freshness to the dish and ginger gives that aroma I love so much. Pan-cooking yields a nicely browned result, ideal for everyday cooking. It’s an easy recipe anyone can make but with that aromatic twist that makes it different from the usual chicken breast. Try it and let me know!
Other ideas with chicken breast you might be interested in:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the honey-glazed chicken
- 1.3 lb chicken breast (sliced)
- 2 tbsp sliced almonds
- salt
- 2 tbsp honey (acacia or wildflower)
- 4 tbsp soy sauce
- juice of half a lemon
- 2 tbsp extra-virgin olive oil
- 2 pinches garlic powder
- 2 tsp fresh ginger (grated)
Tools
- 1 Container
- 1 Citrus juicer
- 1 Large nonstick pan
- Tongs
- 1 Pan small
Preparation of the honey-glazed chicken
Place the honey, lemon juice, soy sauce, oil, grated ginger, a pinch of garlic powder in a baking dish or container and mix well until all the ingredients are fully combined.
Then arrange the slices of chicken breast inside the container and massage them with your hands until they are all perfectly coated with the marinade. Cover and let rest for at least an hour so the meat can absorb all the flavors.
After the marinating time, heat a roomy nonstick pan very well without any added fat. Drain the chicken slices and transfer them directly to the hot pan. Do not pat them dry, just drain. And don’t throw away the marinade liquid—we’ll use it later.
Cook them for 2-3 minutes then, when the edge of the slices starts to turn white, flip them with tongs and continue cooking for another 2-3 minutes. Then pour the marinade liquid into the pan and let it reduce for a couple of minutes. Turn the slices from time to time and baste them with the sauce. When fully cooked they should be glossy and golden. If the marinade dries out too much, add a drizzle of oil and a few drops of soy sauce.
Meanwhile, heat a small pan well and toast the sliced almonds for 2-3 minutes. Once golden, remove them from the pan to prevent burning and set aside.
When the meat is ready, add the almonds and season with salt only if necessary. I recommend tasting first because the soy sauce is already quite salty.
Transfer the honey-glazed chicken slices to a serving platter and serve immediately, piping hot. Enjoy! Paola.
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