1 teaspoon cornstarch or arrowroot powder (optional)
Salt and pepper to taste
Fresh thyme sprigs or lemon zest for garnish
Instructions
Season the chicken generously with salt and pepper. Pat dry to ensure a crisp sear. Heat olive oil in a large skillet over medium-high heat.
Add the chicken and sear until golden on the outside, about 3–5 minutes per side depending on thickness. Remove to a plate and rest while you build the sauce.
Pour in the chicken broth and lemon juice. Scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook until the sauce reduces slightly, about 5–6 minutes. If you want a thicker sauce, whisk in the cornstarch or arrowroot slurry and simmer for another 1–2 minutes until glossy.
Return the chicken to the pan. Simmer until the chicken reaches 165°F and the sauce coats the meat, about 4–6 minutes. Stir in honey if using, and adjust salt and pepper to taste. Finish with a small pat of butter (optional) for extra silkiness.
Remove from heat, spoon the sauce over the chicken, and garnish with fresh thyme or a pinch of lemon zest for brightness. Serve immediately.
