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Skinny Lemon Chicken Skillet

A light, tangy skillet chicken with a honey-lemon sauce and poppy seeds for a fresh weeknight meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 3 tablespoons coconut oil
  • 4 boneless skinless chicken breasts chicken, cubed
  • 3 lemons lemon juice and zest juiced and zested
  • 1 1/2 cups vegetable broth
  • 1 tablespoon light soy sauce or Bragg's aminos or coconut aminos as substitute
  • 1 tablespoon cornstarch
  • 4 tablespoons honey
  • 1/2 teaspoon poppy seeds
  • 1/4 cup green onions diced

Instructions

  • Heat the large skillet over medium-high and add the coconut oil until melted and shimmering.
  • Add the cubed chicken and cook until golden brown on all sides, turning every 2–3 minutes so pieces brown evenly, about 8–10 minutes total depending on cube size.
  • Meanwhile, in a medium bowl whisk together the juice and zest of 3 lemons, vegetable broth, light soy sauce (or substitute), cornstarch, and honey until smooth.
  • Pour the lemon mixture over the cooked chicken, reduce heat to low, cover, and simmer until the sauce thickens and chicken is cooked through, about 8–10 minutes.
  • Uncover, sprinkle with poppy seeds and diced green onions, stir lightly to combine, then serve.

Equipment

  • Large Skillet
  • Medium Bowl
  • Whisk
  • Spatula

Notes

  • The soy sauce note means Bragg's aminos or coconut aminos can be used instead.
  • Cube chicken evenly for uniform cooking.
  • Whisk cornstarch into the liquid until fully dissolved to prevent lumps.
  • Adjust honey to taste for more or less sweetness.