Slice the chicken breasts into thin cutlets or strips for quick and even cooking. Pat dry with paper towels, then season with salt and pepper on both sides.
4 pieces boneless chicken breasts
Heat 1 tablespoon of olive oil in a skillet over medium-high heat until shimmering. Place the chicken pieces in the pan, ensuring they do not overlap. Cook for 3-4 minutes on each side until golden brown and cooked through with an internal temperature of 165°F (74°C). Remove from pan and set aside.
4 pieces boneless chicken breasts
Lower the heat to medium, then add minced garlic to the same skillet. Sauté for about 30 seconds until fragrant but not browned, stirring constantly. Pour in lemon juice and honey, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld.
3 cloves garlic, 1/4 cup fresh lemon juice, 2 teaspoons honey
Once the sauce begins to thicken slightly and becomes fragrant, return the cooked chicken to the skillet. Spoon the sauce over the chicken, coating evenly. Let it simmer for an additional 2-3 minutes until heated through.
4 pieces boneless chicken breasts
Optional: Mix cornstarch with a teaspoon of cold water to create a slurry. Add to the skillet and stir until the sauce thickens to your desired consistency, about 1 minute. Remove from heat.
2 tablespoons cornstarch
Transfer the Lemon Chicken to plates and spoon extra sauce over. Garnish with fresh herbs if desired. Serve hot, with your preferred sides.
