The Jennifer Garner-Approved Chicken Dinner We Can’t Stop Making (2024)

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There’s a teenage girl inside me that smiles every time I see Jennifer Garner. It’s mostly because she reminds me of the good old days of sleepovers and hour-long phone conversations with my best friend on the landline (IYKYK). I love her movies and I appreciate that, like me, she loves to cook. It’s why I found myself reading about her favorite chicken recipe on "People."

In the interview, Garner says that her sister introduced her to the dish, a viral TikTok recipe for Honey Lemon Chicken shared by Jeremy Scheck (aka @scheckeats) in 2020. As he makes the recipe, Scheck gives a shout-out to his mom, the creator of the dish, and they work through it together. The highlight is definitely the beginning where Scheck gives his mom a hug (Awwwwww!). They make it look easy and delicious and after watching, I began to understand why it became a hit.

How to Make Jeremy Scheck's Mom's Honey Lemon Chicken

To make Scheck’s honey lemon chicken, you’ll need about 1 to 1 1/2 pounds of chicken tenders. Season them with salt and pepper, then toss them in flour mixed with paprika, garlic powder, and oregano. Heat some oil in a large skillet, then add the tenders in batches, cooking until lightly browned. Transfer the tenders to a baking pan, then make a quick pan sauce with chicken broth, butter, and honey. Pour that mixture over and around the chicken along with the juice of two lemons. Slice a third lemon and tuck that in between tenders then bake until internal temperature reaches 165 degrees F for about 20 to 25 minutes. Garnish with a bit of fresh parsley and serve with your favorite side.

My Honest Review of Honey Lemon Chicken

This chicken is delicious! I was afraid the tenders would dry out in the oven, but they stayed perfectly moist. While it’s an extra step to flour, then saute the chicken before baking, it’s worth the effort. Not only does flouring help lock in moisture and add another layer of flavor, but it also helps with creating that delicious pan sauce. It’s the perfect combination of sweet, savory, and tart — and I loved it. Like Garner, I have to admit, “it’s so flipping good!” I served it with rice like Scheck recommends, but these would be delicious with any whole grain or potato.

Tips for Making Honey Lemon Chicken

• Season with salt and pepper first. Salt and pepper can get lost in the seasoned flour, which means you’ll end up with bland chicken. Instead, season the tenders with salt and pepper before tossing in the flour mixture.
• Toss the tenders. Coating individual tenders in the seasoned flour mixture can be time-consuming. Make your life easier by combining the mixture in a resealable bag, then add your tenders, seal the bag, and toss to coat. Tap off excess flour before adding to the pan.
• Make more sauce. The sauce is really good and you’ll wish you had more if you don’t make extra. It’s as easy as doubling the sauce ingredients and you’ll be in sauce heaven.

Debora Scheck's Honey Lemon Chicken Recipe

Ingredients

• 1 1/4 pounds chicken tenders
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour, for dredging
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 2 tablespoons extra-virgin olive oil, divided
• 2 teaspoons, plus 1 tablespoon unsalted butter, divided
• 1/2 cup low-sodium chicken broth
• 2 tablespoons honey
• 3 lemons
• Red pepper flakes (optional)
• 1 tablespoon finely chopped fresh parsley, for garnishing

Directions

1. Preheat the oven to 375 degrees F.
2. Season the chicken tenders with salt and pepper. Add the flour, garlic powder, smoked paprika, and oregano to a large, resealable bag, seal the bag, and toss to combine. Open the bag, add tenders, then re-seal the bag and toss to coat.
3. Set a large skillet over medium heat and add half of the oil. Once hot, remove tenders from the bag and shake off excess flour. Add half of the tenders to the skillet, along with 1 teaspoon butter. Once browned on one side, transfer to an oven-safe dish, browned-side up, and finish cooking the remaining tenders in remaining 1 tablespoon oil and 1 teaspoon butter.
4. In the pan you cooked the chicken, add the chicken broth, stirring to remove any stuck-on bits, then add the remaining 1 tablespoon butter and the honey. Simmer until slightly thickened, about 1 minute, then pour the sauce over and around the chicken. Squeeze the juice of 1 to 2 lemons over the top.
5. Cut the third lemon into thin slices (Remove the seeds — they will make the dish bitter), and arrange in the dish with the chicken. Top with red pepper flakes if desired.
6. Bake at 375 degrees F for 25 to 30 minutes, until the chicken is deeply golden brown, the sauce is a bit thicker, and the lemons are softened and slightly caramelized (You can eat them!)
7. Top with fresh parsley and serve with rice.
   

Adapted from Jeremy Scheck