Chicken Breast Recipe, How To Make The Best Quick Juicy Restaurant Quality Chicken Breast

Name: Chicken Breast Recipe, How To Make The Best Quick Juicy Restaurant Quality Chicken Breast
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3
Ingredients: 2lb Chicken Breast; 1 teaspoon Salt; 1 Teaspoon Black pepper; 3 Tablespoon Flour; 2 Cloves Garlic; 2 Tablespoon Butter; 1 Tablespoon Lemon Juice; 2 Tablespoon Soy Sauce; 1 Teaspoon Honey

December 12, 2024 Chef Joe

Chicken Breast Recipe, How To Make The Best Quick Juicy Restaurant Quality Chicken Breast

This Honey Garlic Lemon Chicken Breast dish truly excels in flavor. “Scoring” the chicken breast (the small squares) greatly increased the surface area for the sauce to enter so that every single bite had some of the sweet-savory coating. The light dusting of flour helps to create the perfect thin crust that clings to the sauce and leaves the breast looking lacquered in a similar fashion to professional bistro cuisine.

A Little History: Where Glazed Breasts Came From

Glazing poultry has long been part of French cuisine (the Canard l’Orange being a famous fruit-based glaze) as well as Asian cuisine, but the Honey Garlic combination truly hit the scene thanks to Cantonese style cooking. This version of the Honey Garlic chicken brings both styles together in an effort to create an incredibly balanced flavor profile utilizing Western butter and flour to create a base for an Eastern influenced honey-soy reduction.

Honey Garlic Lemon Chicken Benefits

•Muscle Recovery: High protein count of over 42g per serving this post-workout meal aids muscle repair and increases satiety.

•Metabolic Health: Vitamin B6 in chicken breast is a powerful ingredient in protein metabolism and helps build red blood cells.

•Immune Support: Vitamin C found in lemon juice alongside the compound Allicin in garlic create a defense against common seasonal colds.

•Rich in Minerals: High source of Phosphorous and Selenium, these minerals are crucial for bone health and thyroid function respectively.

•Natural Energy Source: Natural, small-batch glucose in the honey provide quick energy and a healthy amount of fat from the butter provides longer lasting energy.

INGREDIENTS

Chicken Breast		2lb
Salt		1 teaspoon
Black pepper		1 Teaspoon
Flour		3 Tablespoon
Garlic		2 Cloves
Butter		2 Tablespoon
Lemon Juice		1 Tablespoon
Soy Sauce		2 Tablespoon
Honey		1 Teaspoon

Instructions:-

In this case we’ll be preparing 3 medium sized chicken breasts

Remove any bone{s} that could be in the chicken breasts
Slice the top of the chicken breasts so it forms small squares
Spray up to 3 pinch of salt on the chicken breast
Spray 3 pinch of black pepper on the chicken breast
Massage the black pepper and salt into the chicken breasts
Roll over the chicken breasts and do the same thing on the other side
In a flat plate, pour in (Flour = 3 Tablespoons, Faina = 3 Linguri) and mix them together
Place your chicken breasts into the mixture, roll it on the mixture so the chicken breasts gets covered in the mixture all over the chicken breasts
Place the chicken breasts into a hot vegetable oil in a frying fan and fry them, regulate temperature so it doesn’t get too hot (If it gets too hot the surface of the chicken breast will be cooked but inside the chicken will be raw, so everything need to cook properly, so make sure you cooker is well regulated so your oil doesn’t over heat)
Turn your chicken breasts to the other side if the bottom starts getting golden brown
On a chopping board, chop 2 cloves of garlic
Place 2 tablespoons (40 grams) of butter into the frying pan with the chicken breasts, rub it in the sides of the frying pan so it melts into the chicken
Squeeze 1 tablespoon of lemon by the side of the frying pan where you melted your butter
Pour in 2 tablespoons of soy sauce into the frying pan
Now, pour in the chopped garlic
Pour in 1 teaspoon of honey
now, use your cooking spoon to roll the chicken all over the ingredients in the frying pan so your chicken breasts can absolve them in
Cover for 3 minutes in low heat
Remove from frying pan and serve

Nutrition Facts

Serving Size: 3

Calories Per Serving: 453

% Daily Value

Total Carbohydrate ‏12.18g 4%

Cholesterol ‏134mg 45%

Total Fat ‏25.08g 32%

Saturated Fat ‏8.724g 44%

Unsaturated Fat ‏9.725g

Trans Fat ‏0.207g

Dietary Fiber ‏0.7g 3%

Protein ‏42.43g 85%

Sodium ‏1100mg 48%

Sugars ‏4.17g 8%

Prep

20 min

Cook

25 min

🛒 Nearby Markets & Supermarkets

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💡 Mistakes & Expert Advice

The Mistake

Cutting too deep when scoring. If you slice through more than 1/3 of the breast, the chicken will fall apart or dry out during frying.

✓

Expert Advice

Aim for shallow, 1/4-inch deep cuts. This allows the sauce to seep in without compromising the structure of the meat.

The Mistake

Frying at too high a temperature. As mentioned in the instructions, high heat burns the flour coating while the inside remains raw.

✓

Expert Advice

Use medium heat. If the oil starts smoking, pull the pan off the burner for 30 seconds to cool it down.

The Mistake

Not shaking off excess flour. A thick layer of flour will turn into a gummy paste when the soy sauce and honey are added.

✓

Expert Advice

After dredging, tap the chicken firmly against your hand to remove any loose flour. You want a light "dusting," not a heavy breading.

The Mistake

Adding the honey too early. Honey has a low smoke point and burns quickly, which can make the sauce taste bitter and scorched.

✓

Expert Advice

Add the honey at the very end with the soy and butter. The 3-minute simmer is just enough to caramelize it without burning.

The Mistake

Using bottled lemon juice. Bottled juice often has preservatives that lack the bright, floral acidity of the real thing.

✓

Expert Advice

Use freshly squeezed lemon. It reacts with the butter to create a much more vibrant, creamy emulsion.

The Mistake

Crowding the pan. Putting too many breasts in at once drops the oil temperature, causing the chicken to "stew" in its own juices instead of searing.

✓

Expert Advice

Ensure there is space between each breast. Fry in batches if your pan is small.

❄️ Storage & Reheating

How to Store

Fridge: Store in an airtight container for up to 3 days. The lemon juice in the sauce acts as a natural preservative that keeps the chicken tasting fresh.

Freezer: You can freeze these for up to 2 months. Thaw in the fridge overnight before reheating to keep the texture of the glaze intact.

Best Way to Reheat

The Stovetop (Best): Place the chicken back in a skillet over low heat. Add a tiny splash of water or chicken broth to "re-activate" the honey sauce so it becomes glossy again.

The Microwave: Cover with a damp paper towel and heat at 60% power in 1-minute bursts. High power will make the breast rubbery and the honey sauce too sticky.