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Sticky citrus chicken

Sticky citrus chicken

A star rating of 3.9 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Spoon this vibrant and tangy lemon, orange and honey sauce over pan-fried chicken for a no-fuss, flavour-packed dinner for two

  • Freezable
Nutrition: per serving
low inkcal386


  • 2 skinless chicken breasts
  • 1 heaped tbsp plain flour , seasoned
  • 2 tbsp olive oil
  • 1 banana shallot , finely sliced
  • 1 carrot , cut into matchsticks
  • 0.5 x 500g tub fresh chicken stock
  • juice and zest 1 lemon
  • juice and zest 1 orange
  • 1 tbsp soy sauce
  • 1 tbsp clear honey
  • cooked spring greens , to serve
  • steamed rice , to serve


  • STEP 1

    Place the chicken breasts between 2 pieces of baking parchment and lightly bash with a rolling pin to flatten. Dip each one in the flour to coat on both sides. Heat half the oil in a non-stick pan and fry the chicken for 2 mins each side until golden. Remove and set aside.

  • STEP 2

    Add the remaining oil to the pan and tip in the shallot and carrot. Cook for 5 mins or until soft. Add the chicken stock, citrus juice and zests, soy sauce and honey. Continue to bubble down for 10 mins until thickened.

  • STEP 3

    Return the chicken to the pan and turn down the heat. Simmer for 15-20 mins until the chicken is cooked through and the sauce is thick and glossy. If it gets too thick, add a splash of water. Season the chicken and serve with the sauce spooned over. Serve with greens and rice.

Recipe from Good Food magazine, May 2015

Goes well with


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A star rating of 3.9 out of 5.6 ratings

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