Preheat your oven to 400°F and lightly grease a 9x13 inch baking dish or similar size. While the oven heats, mince your garlic and measure out all your liquids and spices into a small bowl—this keeps you organized and ready to move quickly once the chicken hits the pan. Pat your chicken breasts dry with paper towels; this is crucial for getting a good sear and helps the skin brown evenly.

Heat 2 tablespoons of butter in a large skillet over medium-high heat until it foams and just starts to turn golden. Once it's hot, carefully place the chicken breasts in the pan and sear for 2-3 minutes per side until they develop a golden-brown crust. This step builds flavor through browning and helps keep the chicken juicy inside. Don't worry if they're not cooked through—they'll finish in the oven.

Transfer the seared chicken breasts to your prepared baking dish. In the same skillet (don't clean it—those browned bits add flavor), melt the remaining 1 tablespoon of butter over medium heat. Whisk together the cornstarch with 1 tablespoon of the chicken broth to create a slurry, then add it along with all your measured liquids and seasonings. Stir constantly for about 1 minute until the sauce becomes slightly thickened and glossy. I find this pre-thickening step helps the glaze cling to the chicken better during baking.

Pour the sauce from Step 3 over the seared chicken breasts in the baking dish. Place in your preheated 400°F oven and bake for 20-30 minutes, basting (spooning the sauce over the chicken) every 5-10 minutes. This basting technique keeps the chicken moist and ensures the lemon-honey glaze builds up beautifully. The chicken is done when it reaches an internal temperature of 165°F at the thickest part.

Remove the baking dish from the oven and let the chicken rest for 3-5 minutes before serving. I always let chicken rest for a few minutes after cooking—it helps retain all those delicious juices so every bite stays tender and moist. Spoon the accumulated pan sauce over each portion and serve hot.