We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Pan-fried lemon and honey chicken
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher
Pan-fried lemon and honey chicken
Tick off two of your five-a-day with this light and zesty chicken dish. Serve with mash for a heartier meal
Serves: 2
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
478Kcal
Fat
12gr
Saturates
2gr
Carbs
39gr
Sugars
18gr
Fibre
12gr
Protein
48gr
Salt
0.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 skinless chicken breast fillets
- 1 tsp dried rosemary (or 1 tbsp freshly chopped)
- zest and juice of 1 lemon
- 200g green beans, trimmed
- 1 tbsp olive oil
- 2 tbsp clear honey
- 1 x 400g tin chickpeas, rinsed and drained
- 2 tbsp chopped flat-leaf parsley or chives
Step by step
- Slice each chicken breast almost in half horizontally, then open out like a book. Cover with a sheet of clingfilm or baking paper and bash with a rolling pin or heavy pan, until about 1cm thick all over. Season, then press the rosemary and half the lemon zest onto both sides of the chicken.
- Cook the green beans in boiling salted water for 4-5 minutes until tender, but still with a bite.
- Meanwhile, heat the olive oil in a large nonstick frying pan, add the chicken and fry over a high heat for 2½-3 minutes each side or until cooked through. Mix the rest of the lemon zest and the juice with the honey and 4 tablespoons of water. Pour into the pan and allow to bubble, turning the chicken in the sauce to coat, then lift out to a board.
- Add the chickpeas to the sauce in the pan and stir to warm through briefly. Crush some of the chickpeas roughly. Drain the green beans and add to the pan along with the parsley, then toss together. Divide between 2 warmed plates and top with the chicken, sliced.